A simple and delicious chicken curry recipe

 

A simple and delicious chicken curry recipe is a great staple to have in your repertoire. There are many variations, but here is a full recipe for a creamy, coconut-based chicken curry that is a great starting point.

Ingredients:

• 1.5 tbsp vegetable or canola oil

• 500g (1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces

• 1 large onion, finely chopped

• 2 garlic cloves, minced

• 2 tsp fresh ginger, grated

• 2.5 tbsp mild or medium curry powder (adjust to your spice preference)

• 1 cup (250 ml) chicken stock, low sodium

• 1.25 cups (270 ml) full-fat coconut milk (canned is best)

• 3/4 cup frozen peas (optional)

• 1/4 cup fresh coriander/cilantro leaves, chopped

• Salt to taste

Instructions:

1. Prep the chicken: Cut the chicken thighs into bite-sized pieces. Season with a pinch of salt and pepper.

2. Sauté the aromatics: Heat the oil in a large skillet or pot over medium-high heat. Add the chopped onion and cook for 3-5 minutes, until it becomes soft and translucent. Add the minced garlic and grated ginger and cook for another minute until fragrant.

3. Cook the chicken and spices: Add the chicken pieces to the skillet and cook until they are no longer pink, about 3-4 minutes. Sprinkle in the curry powder and stir to coat the chicken and aromatics. Cook for 1-2 minutes, stirring constantly, to toast the spices and release their flavor.

4. Simmer the curry: Pour in the chicken stock and coconut milk. Stir everything together, scraping any browned bits from the bottom of the pan. Bring the mixture to a rapid simmer, then reduce the heat to medium-low.

5. Let it thicken: Let the curry simmer, uncovered, for about 10-15 minutes, or until the sauce has thickened to your liking and the chicken is fully cooked.

6. Add the final touches: Stir in the frozen peas (if using) and cook for another 2 minutes until they are heated through. Taste the curry and add more salt if needed.

7. Serve: Remove from heat and stir in the fresh coriander/cilantro. Serve hot over basmati rice, with naan bread, or over mashed potatoes.

Tips and Variations:

• For a spicier curry: Use a hot curry powder or add a pinch of cayenne pepper or chili powder along with the curry powder.

• Thicker sauce: If you want a thicker sauce, you can simmer it for a bit longer to allow more liquid to evaporate. You can also mix a small amount of cornstarch with a bit of cold water and stir it into the simmering sauce to thicken it.

• Other vegetables: Feel free to add other quick-cooking vegetables like diced bell peppers, chopped carrots, or green beans. Add them to the pot along with the chicken stock and coconut milk.

• Chicken breast: While chicken thighs are great for their flavor and ability to stay moist, you can use chicken breast. To prevent it from becoming dry, sear the chicken breast first and then remove it from the pan. Make the sauce with the other ingredients, and then add the chicken back in for the last 5 minutes of cooking.