Chicken Curry
Ready to try a simple yet flavorful dish? If you love the taste of Asian spices, this easy creamy coconut chicken curry recipe is for you!
Servings (Adjustable):
Calories: 258kcal
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken thighs (about 4), cut into 1-inch cubes
- ⅓ cup water or chicken broth
- ¼ cup chopped onion
- 1 ½ teaspoons curry powder
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- ½ cup coconut cream or sour cream
Instructions
- In a medium skillet over medium-high heat, heat the oil until hot. Add the chicken and cook, stirring occasionally, until browned, 7 to 9 minutes.
- Stir in ⅓ cup water and the onion, curry powder, salt, and cumin. Reduce the heat, cover, and simmer until the chicken is fully cooked, about 10 minutes.
- Remove from the heat and stir in the coconut cream (or sour cream).
Notes
Don't overcrowd the pan: When cooking the chicken, make sure to give it enough space in the pan so that it can brown properly. If the pan is overcrowded, the chicken will steam instead of brown, and it won't have as much flavor.
Adjust the heat: Make sure to adjust the heat as needed while cooking the curry. If the curry is boiling too vigorously, turn down the heat to prevent the coconut milk or cream from separating. On the other hand, if the curry is not simmering enough, turn up the heat to help the flavors meld together.
Add the coconut cream last: To prevent the coconut cream (or milk) from curdling, add it to the curry towards the end of cooking. This will also help to ensure that the curry doesn't become too rich or heavy.
Nutrition
Calories: 258kcal | Carbohydrates: 3g | Protein: 27g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 71mg | Sodium: 381mg | Potassium: 551mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 2mg