Easy Chicken Curry
4 servings
servings28 minutes
total timeIngredients
1 ½ 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 ½ tbsp curry powder ((Note 2))
270 ml / 1.25 cups coconut milk (, full fat (9 oz) (Note 3))
1 ½ cups (375 ml) chicken stock low sodium
1/2 tsp salt
3/4 cup frozen peas
1/4 cup coriander / cilantro leaves (, chopped)
Directions
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!
Nutrition
Serving Size
-
Calories
383 kcal
Total Fat
25 g
Saturated Fat
14 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
118 mg
Sodium
295 mg
Total Carbohydrate
10 g
Dietary Fiber
2 g
Total Sugars
2 g
Protein
29 g
4 servings
servings28 minutes
total time