PREP TIME: 10 mins | COOK TIME: 25 mins | TOTAL TIME: 35 mins | SERVINGS: 4
Chicken Curry is a very fragrant dish packed with flavour. Made with chicken that is cooked in a rich curry sauce with coconut. A dish that grows delicious each decade.
Ingredients
1 lb chicken breast boneless skinless, chopped into bite-sized pieces
1 tbsp vegetable oil
1 tbsp garlic minced
1 small yellow or white onion chopped
2 tbsp yellow curry powder
1 tbsp Thai red curry paste
15 oz coconut milk canned, full fat
½ c. water or chicken stock optional
1 tbsp brown sugar
1 tsp fish sauce
2 tbsp lime juice
salt to taste
handful fresh cilantro roughly chopped
4 c. cooked white rice for serving
How to make Chicken Curry
Step 1: In a large pot, heat oil over medium-low heat. Once the oil is hot, add in the onions and minced garlic. Saute for a couple of minutes until the onions have softened and aromatic.
Step 2: Add the chicken to the pot and cook for about 2 to 3 minutes until slightly brown. Add in the curry powder and paste and continue to cook for another 3 to 5 minutes.
Step 3: Pour in the coconut milk and allow to simmer for about 15 to 20 minutes until the chicken is completely cooked.
Step 4: Depending on the consistency you are after, add water or chicken stock. Simmer for a bit longer until the sauce has thickened.
Step 5: Add in the brown sugar, fish sauce, and lime juice. Stir and season to taste.
Step 6: Serve over cooked rice and garnish with fresh cilantro.
Notes:
After simmering, pour in water or chicken stock to thicken the consistency of the sauce. The thickness of the curry sauce is all up to you.
Simmer longer if needed to thicken the sauce.
NUTRITION FACTS:
Calories: 616 | Carbohydrates: 56g | Protein: 31g | Fat: 30g | Saturated Fat: 23g | Cholesterol: 72mg | Sodium: 270mg | Potassium: 795mg | Fiber: 2g | Sugar: 4g | Vitamin A: 655IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 5.3mg
Ingredients
- 1 lb chicken breast boneless skinless, chopped into bite-sized pieces
- 1 tbsp vegetable oil
- 1 tbsp garlic minced
- 1 small yellow or white onion chopped
- 2 tbsp yellow curry powder
- 1 tbsp Thai red curry paste
- 15 oz coconut milk canned, full fat
- ½ c. water or chicken stock optional
- 1 tbsp brown sugar
- 1 tsp fish sauce
- 2 tbsp lime juice
- salt to taste
- handful fresh cilantro roughly chopped
- 4 c. cooked white rice for serving
Instructions
Step 1: In a large pot, heat oil over medium-low heat. Once the oil is hot, add in the onions and minced garlic. Saute for a couple of minutes until the onions have softened and aromatic.
Step 2: Add the chicken to the pot and cook for about 2 to 3 minutes until slightly brown. Add in the curry powder and paste and continue to cook for another 3 to 5 minutes.
Step 3: Pour in the coconut milk and allow to simmer for about 15 to 20 minutes until the chicken is completely cooked.
Step 4: Depending on the consistency you are after, add water or chicken stock. Simmer for a bit longer until the sauce has thickened.
Step 5: Add in the brown sugar, fish sauce, and lime juice. Stir and season to taste.
Step 6: Serve over cooked rice and garnish with fresh cilantro.
Notes
After simmering, pour in water or chicken stock to thicken the consistency of the sauce. The thickness of the curry sauce is all up to you. Simmer longer if needed to thicken the sauce.
