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A hot bowl of chicken curry with rich sauce and tender chicken pieces.

Chicken Curry

This recipe provides a straightforward method to prepare a delicious chicken curry in just three simple steps, perfect for a quick and satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken Thighs boneless, skinless, cut into 1-inch pieces
  • 4 tbsp Curry Paste red or green
  • 1 can Coconut Milk full-fat, 13.5 oz
Aromatics & Spices
  • 1 Onion medium, chopped
  • 3 cloves Garlic minced
  • 1 inch Ginger grated
Garnish
  • 1/4 cup Fresh Cilantro chopped
Optional
  • Vegetables such as bell peppers, snap peas, or potatoes

Equipment

  • Large Pot
  • Dutch Oven

Method
 

Step 1: Sauté Aromatics and Curry Paste
  1. Heat a large pot or Dutch oven over medium heat. Add a tablespoon of oil, then sauté chopped onion until softened. Stir in minced garlic and grated ginger, cooking for another minute until fragrant. Add the curry paste and cook for 2-3 minutes, stirring constantly, to toast the spices.
Step 2: Cook Chicken and Simmer
  1. Add the chicken pieces to the pot and cook until lightly browned on all sides. Pour in the can of coconut milk and bring the mixture to a simmer. Reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and tender.
Step 3: Finish and Serve
  1. Stir in any optional vegetables and cook until they are tender-crisp. Taste and adjust seasoning as needed, adding salt or a pinch of sugar if desired. Garnish with fresh cilantro before serving hot with rice or naan bread.

Notes

For a spicier curry, add a pinch of cayenne pepper with the curry paste. If you prefer a milder taste, use less curry paste. Serve with steamed jasmine rice or warm naan bread for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.