Chicken 

Easy Chicken Curry
Recipe video above. This is a Western style curry, and it\'s the
easiest chicken curry I know how to make with the least ingredients
possible without sacrificing tastiness! Very mild, not spicy at all
(assuming curry powder is mild).
Prep Time8 mins
Cook Time20 mins
Total Time28 mins
Course: Mains
Cuisine: Western
Keyword: Chicken Curry, Coconut Chicken Curry
Servings: 4
Calories: 383cal
Author: Nagi
Ingredients

    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

Instructions

    Heat oil in a skillet over medium high heat. Cook garlic, ginger
and onion for 3 minutes until onion is translucent.
    Add chicken and cook until it it changes from pink to white.
    Add curry powder and cook for 2 minutes.
    Add coconut milk and chicken stock. Stir, lower heat to medium and
cook, simmering rapidly, for 10 minutes until sauce reduces and
thickens.
    Add peas and salt. Cook for a further 2 minutes, then taste to see
if it needs more salt. Garnish with coriander.
    Serve over rice, noodles or mashed potato!

Notes
1. Chicken -skinless boneless thigh is best because it stays juicy
even after the required simmering time. 

    Chicken breast - sprinkle with 2 tsp extra curry powder plus pinch
of salt and pepper. Sear first in a bit of oil then remove (no need to
cook through). Follow recipe - fry off curry with just the onion. Add
breast back in towards end of sauce simmering, just to finish
cooking.
    Shrimp/prawns or fish pieces - as above with breast.
    Other proteins (beef, turkey, lamb, pork) - use a quick cooking
cut that\'s tender and juicy, slice or dice. Follow chicken breast
steps.
    Vegetables - add into sauce based on cooking time.

2. Curry powder - any brand is fine, I use Clives and Keens. Use Mild
for not spicy, Hot for spicy! Note: different brands have different
saltiness, so taste sauce at end to see if it needs more salt.
3. Coconut milk - Full fat has better coconut flavour and is creamier.
Light is ok but add 2 tsp cornflour mixed with splash of water (to
thicken sauce slightly).
4. Nutrition per serving, excluding rice.
Nutrition
Calories: 383cal | Carbohydrates: 10g | Protein: 29g | Fat: 25g |
Saturated Fat: 14g | Cholesterol: 118mg | Sodium: 295mg | Potassium:
665mg | Fiber: 2g | Sugar: 2g | Vitamin A: 270IU | Vitamin C: 13.4mg |
Calcium: 55mg | Iron: 4.8mg