Description
Tender chicken simmered in a creamy coconut curry with aromatics, ready in under 30 minutes. Family friendly, flexible with spice, and perfect over rice.
Ingredients
1.5 tbsp oil, vegetable or canola
2 garlic cloves, minced
2 tsp ginger, grated
1/2 onion, finely chopped
500 g, 1 lb chicken thighs, sliced, skinless and boneless
2.5 tbsp curry powder, mild or hot
270 ml, 1.25 cups coconut milk, full fat
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
Instructions
1. Heat oil in a skillet over medium high heat. Cook garlic, ginger, and onion for 3 minutes until onion is translucent.
2. Add chicken and cook until it changes from pink to white.
3. Add curry powder and cook for 2 minutes, stirring so the spices bloom.
4. Add coconut milk and chicken stock. Stir, lower heat to medium, and simmer rapidly for 10 minutes until the sauce reduces and thickens.
5. Add peas and salt. Cook 2 minutes more, taste and adjust salt, then garnish with chopped coriander.
6. Serve over rice, noodles, or mashed potato.
Notes
Chicken, skinless boneless thigh is best since it stays juicy with simmering. For chicken breast, season with 2 tsp extra curry powder plus a pinch of salt and pepper, sear briefly, remove, then add back near the end to finish cooking.
Seafood, shrimp or fish pieces can be used as with chicken breast steps.
Other proteins, beef, turkey, or lamb, choose a quick cooking tender cut and follow the chicken breast approach.
Vegetables, add into the sauce based on cooking time. Peas go at the end so they stay bright.
Curry powder, any brand is fine. Mild for less heat, hot for spicy. Saltiness varies by brand, so taste and adjust at the end.
Coconut milk, full fat gives the best body. If using light coconut milk, add 2 tsp cornstarch mixed with a splash of water to slightly thicken the sauce.
Nutrition per serving excludes rice.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: Western