Creamy Chicken Curry in 30 Minutes for Family Fun

Enjoy this quick and easy Chicken Curry, perfect for busy weeknights, ready in just 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Vegetable oil Or canola oil for a neutral flavor.
3 cloves Garlic Freshly minced.
1 tablespoon Ginger Freshly grated.
1 medium Onion Finely chopped.

For the Protein

1 pound Chicken thighs Skinless and boneless.

For the Flavor

2 tablespoons Curry powder Opt for a mild version.
1 can Coconut milk Full-fat, 13.5 ounces.
1 cup Chicken stock Low sodium.
to taste teaspoons Salt

For the Finish

1 cup Frozen peas Can swap for other vegetables.
Coriander/Cilantro Freshly chopped for garnish.

Equipment

Large Skillet

Method

Step-by-Step Instructions

Heat the oil in a large skillet over medium-high heat for about 1 minute.
Add minced garlic, grated ginger, and chopped onion; sauté for 3 minutes until the onion is translucent.
Stir in sliced chicken thighs; cook for 5-7 minutes until no longer pink.
Sprinkle in curry powder; cook for another 2 minutes while stirring.
Pour in coconut milk and chicken stock; stir and simmer for 10 minutes.
Fold in frozen peas; season with salt and cook for an additional 2 minutes.
Taste and adjust seasoning; serve hot garnished with chopped coriander.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 300mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 400IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

For a thicker sauce, use coconut cream instead of coconut milk or allow to simmer longer.

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