Chicken Curry

4.96 from 22 votes

Made in just one pot, this Chicken Curry is bursting with flavor from ginger, onions, garlic, and a kick of red curry paste, all balanced by creamy coconut milk!

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: Thai

Keyword: chicken curry, easy chicken curry

Servings: servings

Author: Chelsea Lords

Cost: $14.12

Equipment

Large cast-iron pan

Ingredients

3 tablespoons coconut oil or vegetable oil, divided
1 pound boneless, skinless chicken breasts or thighs
3 tablespoons yellow curry powder divided
1 teaspoon salt
1/2 teaspoon pepper
1 cup diced yellow onion
1-1/2 teaspoons minced fresh garlic
2 tablespoons finely minced ginger
3 tablespoons red curry paste
1 teaspoon ground coriander
1 (15.25-ounce) can coconut milk full-fat
1 cup chicken stock
1 lime
1 tablespoon light brown sugar
1/4 cup cilantro diced
2 teaspoons fish sauce optional
Serving suggestions see note 1

US - Metric

Instructions

Juice the lime using a citrus juicer to get 1 tablespoon lime juice. Set aside. Dice the onion, mince the garlic. Peel the ginger with a spoon or vegetable peeler and finely mince it. Cut the chicken into bite-sized pieces. Toss the cubed chicken pieces in 1/2 tablespoon yellow curry powder, salt, and pepper until coated.
Heat 1 tablespoon coconut oil in a large and deep cast-iron pan over medium-high heat. Once coconut oil is melted, add in the chicken. Cook over medium-high heat until golden on the outside, but not cooked through inside, about 4-5 minutes. Remove to a plate and cover with foil.
Return the pan to the stovetop and add remaining 2 tablespoons coconut oil. Add the diced onion and sauté for 3–5 minutes or until onions are beginning to turn golden. Add the garlic and ginger. Stir to coat everything with the oil. Lower the heat and add in remaining yellow curry powder, red curry paste, and coriander. Stir often for 2–3 minutes or until lightly toasted and fragrant.
Pour in the coconut milk and chicken stock. It should sizzle as it hits the heat. Stir until smooth, lower heat to medium, and cook, simmering at a rapid pace, for 8-10 minutes or until sauce reduces and thickens (see note 2). After 8 minutes of simmering, add the chicken back in to finish cooking through. Stir in the brown sugar, lime juice, and cilantro. If desired, add fish sauce. Stir and continue to simmer until chicken is cooked through, the juices run clear, and the internal temperature reaches 160–165℉, about 2-3 minutes. Taste and adjust for any additional salt or pepper needed.
Serve with rice and naan. Garnish individual plates with additional fresh cilantro.

Notes

Note 1: I serve this curry with cooked basmati rice, naan, and additional fresh cilantro.

Note 2: If you want a thicker sauce, you can remove 1–2 tablespoons of the sauce to a small bowl and whisk in 2 teaspoons of cornstarch until smooth. Whisk this mixture into the curry.

Storage: Let the curry cool fully, then store it in an airtight container in the fridge for up to 4 days. For fresher rice, keep it separate. Freeze for up to 3 months and reheat gently to enjoy!

Nutrition