This chicken curry recipe has a rich coconut curry sauce with aromatic spices. Serve it on the rice for a quick meal of the week.
- Taste: This curry chicken recipe is full of flavor. The creamy sauce has a delicious curry flavor and is slightly sweeter than coconut milk.
- Skill level: So simple! Just cook the chicken and vegetables, then cook over low heat in the sauce.
- Budget tip: Freedy peppers and onions will stretch this recipe even more.
Tips for ingredients for chicken curry
- Chicken: Use the boneless chicken breasts or the leather -free chicken thighs without leather in this recipe.
- Coconut milk: Use fatty coconut milk (make sure it is not coconut cream).
- Curry: The yellow curry powder adds a distinctive color and a warm and earthy flavor, while red curry paste is a little more complex and contains aromatic such as lemongrass and lime. You can only use one or the other (add a little extra), but I recommend both if possible.
- Fish sauce: The fish sauce adds a salty umami. If you don’t have fish sauce, you can replace it with a little soy sauce.
Variations
- Read the dish with red chilli flakes, Treen peppers in cubes or Sambal.
- Mix a little simple yogurt for a bribe and extra creaminess.
- Add chopped tomatoes.
- Garnish with extras like green onion in slices or a little narrow from a lime wedge to marry the flavors.
Serve suggestions
Chicken curry is delicious served on simple white rice, basmati rice or coconut rice. It is also a delight on zucchini spaghetti.
Serve with one side of steamed broccoli, skipping green beans or a little Bok Choy.
Storing the curry chicken
- Separate the chicken curry remaining from the rice (if you use) and keep it in a covered container in the refrigerator for a maximum of 4 days. Before heating, add a little coconut milk, chicken broth or water to loosen the sauce.
- Freeze portions in bags with zipper (without rice) for a maximum of 6 months. Thaw during the night in the refrigerator before heating.
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Chicken curry
Chicken curry is a plate of aromatic chicken and tasty with a with a with a low heat chicken in a rich coconut curry sauce.
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Heat the oil in a large pot or a deep pan over medium-low heat. Add chopped onions and garlic. Cook until the onions are fragrant and softened.
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Add the chicken to the pot and cook for 2-3 minutes, allowing it to brown slightly. Mix the curry powder and paste and cook for another 3-5 minutes.
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Pour the coconut milk and cook over low heat for 15-20 minutes or until the chicken is completely cooked.
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Add the water or chicken broth and cook over low heat until the curry reaches the desired consistency.
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Mix the brown sugar, fish sauce and lime juice. Taste and season with additional salt, if desired.
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Top with fresh coriander, serve on cooked rice.
- Regulates the thickness of the curry sauce to preference. Add the chicken broth or water to thin it after cooking over low heat or cook over low heat to thicken the sauce.
Calories: 623 | Carbohydrates: 57G | Protein: 32G | Fat: 31G | Saturated fat: 22G | Polynsaturo fat: 3G | Monolysatuine fat: 3G | Trans fat: 0.04G | Cholesterol: 73mg | Sodium: 312mg | Potassium: 842mg | Fiber: 2G | Sugar: 5G | Vitamin A: 727Iu | Vitamin C: 8mg | Soccer: 74mg | Iron: 5mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, dinner, appetizer, main dish
Kitchen American, Indian© Spendewithpennies.com. The content and photographs are protected from copyright. The sharing of this recipe is both encouraged and appreciated. It is strictly prohibited to copy and/or glue complete recipes to any social media. Please view my policy of use of the photo here.
