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Chicken Curry Recipe

Easy Chicken Curry

This easy chicken curry is creamy, flavorful, and ready in just 30 minutes. Made with coconut milk and curry powder, it's a mild, Western-style dish perfect for busy weeknights.
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Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Western
Calories: 383
Ingredients Equipment Method Notes

Ingredients
  

Curry Ingredients
  • 1.5 tablespoons vegetable oil or canola oil
  • 2 cloves garlic minced
  • 2 teaspoons fresh ginger grated
  • 0.5 medium onion finely chopped
  • 1 pound boneless chicken thighs sliced
  • 2.5 tablespoons curry powder mild or hot, any brand
  • 1.25 cups full-fat coconut milk about 270ml
  • 1.5 cups chicken broth low sodium
  • 0.5 teaspoon salt adjust to taste
  • 0.75 cup frozen peas optional
  • 0.25 cup chopped cilantro or use green onions

Equipment

  • Skillet
  • Knife
  • Cutting board
  • Measuring Cups
  • Measuring Spoons

Method
 

  1. Heat oil in a skillet over medium-high heat. Add garlic, ginger, and onion. Sauté for 3 minutes until the onion is soft and translucent.
  2. Add the sliced chicken and cook until it turns white on the outside.
  3. Stir in the curry powder and cook for 2 minutes to enhance the flavor.
  4. Pour in the coconut milk and chicken broth. Stir and let simmer on medium heat for 10 minutes until the sauce thickens slightly.
  5. Add peas and salt. Cook for another 2 minutes. Taste and adjust salt as needed.
  6. Garnish with chopped cilantro and serve hot over rice, mashed potatoes, or noodles.

Notes

For a richer sauce, substitute coconut milk with coconut cream. Add a spoonful of tomato paste if you want a darker, thicker sauce. Chicken breast can be used—just sear it separately and add it later to avoid drying it out.