Easy Curry Chicken Recipe
This quick chicken curry gets dinner on the table quickly and has the most delicious creamy coconut curry sauce. Works great for meal prep and leftovers can be frozen!
This quick chicken curry gets dinner on the table quickly and has the most delicious creamy coconut curry sauce. Works great for meal prep and leftovers can be frozen!
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon cumin
- 1 1/2 teaspoons ground coriander
- 3 cloves garlic ((minced))
- 1 onion ((chopped))
- 1 1/2 teaspoons garam masala
- 1 1/2 lbs boneless skinless chicken thighs ((cut into 1-2 i
- 1 tablespoon curry powder ((i used mild curry powder))
- 13.5 oz can of coconut milk ((400 ml: full fat recommende
- 18 oz can of diced tomatoes ((540 ml includes juices))
- 2-3 carrots ((peeled & sliced))
- 15 baby potatoes ((halved quarter if they are larger baby potatoes))
- 1 1/2 cups green beans ((fresh or frozen))
- 1/2 lemon ((juiced 2 tablespoons))
- rice ((to serve))
- Carbohydrate 0.25479487202937 g
- Cholesterol 0 mg
- Fat 0.515572868937656 g
- Fiber 0.0595790060068581 g
- Protein 0.100758702015299 g
- Saturated Fat 0.0645076042036477 g
- Serving Size 1 1 Serving (200g)
- Sodium 1.25691666753077 mg
- Sugar 0.195215866022512 g
- Trans Fat 0.0276152436171273 g
- Calories 6 calories
Step-by-step
- Heat olive oil over medium heat in a 4 L/ 4 quart pot.
- Add the chicken, and cook, stirring occasionally, until no longer pink. Transfer to a clean plate and add more olive oil to the pot if necessary.
- Add the onion, and cook until soft (5-7 minutes).
- Add the garlic, ginger, spices and salt. Cook, stirring frequently for one minute.
- Add the coconut milk and scrape up anything stuck to the bottom of the pot.
- Return the chicken to the pot and add the diced tomatoes, carrots and baby potatoes.
- Cover and bring to a boil, reduce heat and simmer for 30 minutes, or until potatoes are soft. Stir occasionally.
- Stir in the lemon green beans and lemon juice and allow to sit for a few minutes, until green beans are slightly soft.
- Serve with rice or naan bread.
My Go-To Easy Curry Chicken Recipe
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. My days are a whirlwind of meetings, school drop-offs, and the never-ending cycle of laundry and dishes. Yet, I still crave nourishing food that satisfies both my family and myself. That's where this easy curry chicken recipe comes in. It's my secret weapon for a quick, flavorful, and healthy dinner that even my picky eaters adore.
This recipe isn't just about speed; it's about versatility. I can easily adapt it to whatever vegetables I have on hand. Sometimes I add spinach, other times it's broccoli or peas. The beauty of this curry lies in its forgiving nature. Feel free to experiment with different spice levels and additions based on your preference. One thing that remains constant is the creamy coconut milk base – it creates such a rich and satisfying sauce that coats the chicken perfectly. The aromatic blend of spices, including cumin, coriander, and garam masala, is simply irresistible.
Beyond its weekday practicality, this recipe is also perfect for meal prepping. I often double the batch on Sundays and portion it out for lunches throughout the week. It reheats beautifully and the flavors actually deepen over time. Plus, the leftovers freeze exceptionally well, making this a go-to recipe for those busy weeks when time is truly of the essence. The convenience factor alone makes this a staple in my kitchen.
The secret to this recipe's success, besides the flavorful spices, is the careful balance of ingredients. The chicken thighs are incredibly juicy and tender, offering a satisfying heartiness. The carrots and potatoes add a pleasant sweetness and a lovely texture, while the green beans provide a nice contrasting freshness. And the creamy coconut milk – well, that just ties everything together beautifully.
More than just a meal: This isn't just a recipe; it's a shortcut to a comforting and delicious evening. The aroma alone is enough to ease the stress of a long day. It's a simple pleasure that reminds me that even amidst the chaos, there's always time for a delicious, homemade meal. I often find myself making extra just to have those flavorful leftovers for lunch the next day! I highly recommend you give it a try!
Tips and Variations:
- Spice Level: Adjust the amount of curry powder and garam masala to your preferred level of spiciness. For a milder curry, use less.
- Vegetable Substitutions: Feel free to swap in other vegetables like cauliflower, broccoli, bell peppers, or zucchini.
- Protein Options: This recipe works just as well with chicken breasts or even chickpeas for a vegetarian option.
- Serving Suggestions: Serve with basmati rice, naan bread, or even a simple salad for a complete and satisfying meal.
- Make it Ahead: Prepare the curry ahead of time and store it in the refrigerator for up to 3 days. The flavors will deepen over time.
Cooking should be enjoyable, not stressful. This recipe embodies that philosophy. It's quick, easy, adaptable, and delicious – everything a busy weeknight meal should be. I encourage you to try it and make it your own.
