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).
Foto: RecipeTin Eats
Ingredients
- 1.5 tbsp oil ((vegetable, canola))
- 2 g arlic cloves (, minced)
- 2 tsp ginger (, grated)
- 1/2 onion (, finely chopped)
- 500 g / 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)
Steps
-
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.
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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!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (9% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| oil | 1.5 tbsp | - | - |
| arlic cloves | 2 g | - | - |
| ginger | 2 tsp | - | - |
| onion | 0.5 | - | - |
| / 1lb chicken thighs | 500 g | - | - |
| curry powder | 2.5 tbsp | Rp 8.000/100g | Rp 3.000 |
| / 1.25 cups coconut milk | 270 ml | - | - |
| 1.5 cups | - | - | |
| salt | 0.5 tsp | - | - |
| frozen peas | 0.75 cup | - | - |
| coriander / cilantro leaves | 0.25 cup | - | - |
*Estimated market prices, may vary by region
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