Easy Chicken Curry
A simple yet incredible chicken curry made from scratch with a creamy coconut sauce that everyone loves.
Ingredients
- 1.5 tbsp vegetable or canola oil
- 2 garlic cloves, minced
- 2 tsp ginger, grated
- ½ onion, finely chopped
- 500g/1 lb chicken thighs, sliced
- 2.5 tbsp curry powder
- 270 ml/1.25 cups coconut milk
- 1.5 cups (375 ml) low-sodium chicken stock
- ½ tsp salt
- ¾ cup frozen peas
- ¼ cup coriander/cilantro leaves, chopped
Original recipe: https://www.recipetineats.com/chicken-curry/
Method
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Heat oil in a skillet over medium-high heat. Cook garlic, ginger, and onion for 3 minutes until the onion becomes translucent.
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Add chicken and cook until it changes from pink to white.
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Add curry powder and cook for 2 minutes, stirring to coat the chicken.
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Add coconut milk and chicken stock. Stir to combine, then lower heat to medium and simmer rapidly for 10 minutes until the sauce reduces and thickens.
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Add peas and salt. Cook for a further 2 minutes. Taste and adjust salt as needed.
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Garnish with coriander and serve over rice, noodles, or mashed potato.