Easy Chicken Curry
Total Time
28 minutes
Prep Time
8 minutes
Cook Time
20 minutes
Rating
4.89 out of 5 stars
(190)
Ingredients
4 servings
- 1.5 tbsp oil (vegetable, canola)
- 2 garlic cloves (, minced)
- 2 tsp ginger (, grated)
- 1/2 onion (, finely chopped)
- 500g / 1lb chicken thighs, sliced (Note 1)
- 2.5 tbsp curry powder (Note 2)
- 270 ml / 1.25 cups coconut milk (, full fat (9 oz) (Note 3)
- 1.5 cups (375 ml) chicken stock low sodium
- 1/2 tsp salt
- 3/4 cup frozen peas
- 1/4 cup coriander / cilantro leaves (, chopped)
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Preparation
Step 1
Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.
Step 2
Add chicken and cook until it it changes from pink to white.
Step 3
Add curry powder and cook for 2 minutes.
Step 4
Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.
Step 5
Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.
Step 6
Serve over rice, noodles or mashed potato!
Step 7
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