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–+ servings

Chicken Curry

A flavorful and aromatic chicken curry made with a blend of spices and coconut milk.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Marinade
  • 1 kg chicken thighs boneless, skinless
  • 1 tbsp yogurt plain, for marinating
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp salt
Curry Base
  • 2 tbsp oil vegetable or coconut oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 inch ginger grated
  • 2 tbsp curry powder or garam masala
  • 1 can coconut milk 400ml
  • 1 cup chicken broth or water
  • 1 cup peas fresh or frozen
  • 1 tbsp coriander fresh, chopped for garnish

Method
 

Marinate the Chicken
  1. In a bowl, mix the chicken thighs with yogurt, lemon juice, and salt. Let it marinate for at least 15 minutes.
Prepare the Curry Base
  1. Heat oil in a large pot over medium heat. Add chopped onions and sauté until golden brown.
  2. Add minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
  3. Stir in curry powder and cook for 1 minute.
Cook the Chicken
  1. Add the marinated chicken to the pot, stirring well to coat with the spices.
  2. Pour in the coconut milk and chicken broth, bringing the mixture to a simmer.
  3. Cover and cook for 20 minutes, stirring occasionally, until the chicken is cooked through.
Finish and Serve
  1. Add peas to the curry and cook for an additional 5 minutes.
  2. Garnish with fresh coriander before serving. Enjoy with rice or naan.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 15gFiber: 5gSugar: 5g

Notes

Adjust the spice level by adding chili powder or fresh chilies if desired.

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