This chicken curry recipe comes with a coconut curry sauce rich in aromatic spices. Place it on the rice for a quick meal for weekday dinner.
- smell: This curry chicken recipe is flavorful. The cream sauce has a delicious curry flavor and is sweeter than coconut milk.
- Skill Level: Too simple! Simply cook the chicken and vegetables and sauté it in the sauce.
- Budget Tips: Frozen chili and onions will make this recipe more stretched.
Curry Chicken Ingredient Tips
- chicken: Use boneless chicken breasts or boneless skin chicken thighs in this recipe.
- Coconut milk: Use full fat coconut milk (make sure it is not coconut cream).
- curry: Yellow curry powder adds a unique color and warm earthy flavor, while red curry paste is more complex and contains aromatics like lemongrass and limes. You can only use one or the other (plus a little extra), but I would recommend both if possible.
- Fish sauce: Fish sauce adds a savory umami flavor. If you don’t have fish sauce, you can use some soy sauce instead.
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- Add fun to the plate with red pepper flakes, diced Thai peppers or sambal.
- Add a little regular yogurt to add irritation and creaminess.
- Add some chopped tomatoes.
- Decorate with extra garnish such as sliced onions, or squeezed from lime wedges to marry the flavor.
Provide advice
Enjoy pure white rice with chicken curry, basmati rice or coconut rice. This is also delicious for zucchini noodles.
Serve with steamed broccoli, fried green beans or some tofu.
Store chicken curry
- Separate the remaining chicken curry from the rice (if used) and store it in a covered container in the refrigerator for up to 4 days. Before reheating, add a little coconut milk, chicken broth or water to loosen the sauce.
- Freeze it in a zippered bag (without rice) for up to 6 months. Melt in the refrigerator overnight before reheating.
More curry favorites
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Chicken Curry
Chicken Curry is an aromatic and delicious chicken dish with soft chicken inside and rich coconut curry paste.
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Heat large pot or deep frying pan over medium-low heat. Add onion and chopped garlic. Cook until the onions are fragrant and soft.
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Add the chicken to the pan and cook for 2-3 minutes to brown slightly. Add curry powder and paste and cook for another 3-5 minutes.
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Pour in the coconut milk and cook on low heat for 15-20 minutes, or until the chicken is fully cooked.
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Add water or chicken broth and cook until the curry reaches the desired consistency.
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Add brown sugar, fish sauce and lime juice. Taste and season if needed.
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Top with fresh coriander and cooked rice.
- Adjust the thickness of the curry paste to prefer. After boiling, add chicken stock or water to thin it, or cook for longer to thicken the sauce.
Calories: 623 | carbohydrate: 57g | protein: 32g | Fatty: 31g | Saturated fat: twenty twog | Polyunsaturated fat: 3g | Monounsaturated fat: 3g | Trans fat: 0.04g | cholesterol: 73mg | sodium: 312mg | Potassium: 842mg | fiber: 2g | sugar: 5g | Vitamin A: 727IU | Vitamin C: 8mg | calcium: 74mg | iron: 5mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Chicken, dinner, main course, main course
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