Chicken Curry

This is a simple, Western-style chicken curry that is designed to be as easy to make as possible without compromising on flavor. It uses a short list of ingredients and comes together in under 30 minutes, making it an ideal weeknight dinner. The recipe produces a rich, mild sauce that is not at all spicy (assuming you use a mild curry powder). It is a perfect go-to dish for a comforting meal.

Instructions

1. 1

   Heat the oil in a large skillet or pot over medium-high heat. Add the minced garlic, grated ginger, and finely chopped onion. Cook for about 3 minutes until the onion becomes translucent.

2. 2

   Add the sliced chicken to the skillet and cook until it changes color from pink to white.

3. 3

   Stir in the curry powder and continue to cook for 2 minutes to toast the spices and release their fragrance.

4. 4

   Pour in the coconut milk and chicken stock. Stir to combine, then lower the heat to medium. Allow the curry to simmer rapidly for 10 minutes until the sauce has reduced and thickened to your liking.

5. 5

   Add the frozen peas and the salt. Cook for an additional 2 minutes, then taste the sauce to see if it needs more salt before serving. Garnish with fresh chopped coriander.

6. 6

   Serve the finished chicken curry hot over rice, noodles, or mashed potatoes.

Recipe Notes

• For the chicken, boneless, skinless thighs are the best choice because they remain juicy and tender even after simmering in the sauce for an extended period. If you choose to use chicken breast, sprinkle it with an extra 2 teaspoons of curry powder, plus a pinch of salt and pepper. Sear the breast in a bit of oil first, then remove it from the pan (it doesn't need to be cooked all the way through). Follow the rest of the recipe as written, cooking just the onion and spices, then add the breast back in toward the end of the sauce's simmering time to finish cooking. This same method can be used for other quick-cooking proteins like shrimp, prawns, or fish pieces. If you want to use other proteins like beef, lamb, or pork, be sure to use a tender, quick-cooking cut, and follow the same steps as for the chicken breast. If you want to add vegetables, add them to the sauce based on their required cooking time.

• Any brand of curry powder will work for this recipe, such as Clives or Keens. Use a mild powder for a non-spicy curry, or a hot one for a bit of a kick. Note that the saltiness of curry powders can vary, so it is important to taste the sauce at the end and adjust the salt as needed.

• Full-fat coconut milk provides a richer flavor and creamier texture. While light coconut milk can be used as a substitute, it is recommended to mix 2 teaspoons of cornflour with a splash of water and add it to the sauce to help it thicken slightly.

• The nutrition information is provided per serving and excludes any rice or other sides.