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Easy Chicken Curry Recipe

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3.8 from 4 reviews

This easy chicken curry is a quick and flavorful weeknight meal made on the stovetop. Featuring tender chicken breasts cooked with red curry paste, yellow curry powder, and creamy coconut milk, it’s mildly spiced and perfect served over basmati rice with fresh cilantro and lime wedges.

Ingredients

Chicken and Spices

  • 1½ pounds boneless, skinless chicken breasts, cut into bite-size pieces
  • 1½ tablespoons red curry paste
  • 1 tablespoon yellow curry powder

Vegetables and Aromatics

  • 1 small onion, sliced
  • 3 cloves garlic, minced
  • 1 (1-inch) knob ginger, minced
  • 1 red bell pepper, sliced

Other Ingredients

  • 2 tablespoons olive oil (divided)
  • 1 tablespoon brown sugar (optional, but recommended)
  • 13.5 ounces coconut milk (1 can)
  • 2 tablespoons lime juice (from 1 lime)
  • 1 tablespoon cornstarch
  • 2 tablespoons water (to make cornstarch slurry)

For Serving (Optional)

  • Cooked basmati rice
  • Chopped fresh cilantro
  • Lime wedges
  • Chopped cashews

Instructions

  1. Season the chicken: In a large bowl, combine the bite-sized chicken pieces with the red curry paste and yellow curry powder. Mix thoroughly until the chicken is well coated with the spices, ensuring every piece is infused with flavor.
  2. Brown the chicken: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the seasoned chicken pieces and brown them on all sides. This will lock in flavor and texture. Once browned, remove the chicken from the skillet and set aside.
  3. Sauté the onions: Using the same skillet, heat the remaining 1 tablespoon of olive oil. Add the sliced onions, season lightly with salt, and cook until they become soft and translucent, releasing their sweetness.
  4. Cook garlic, ginger, and bell pepper: Add the minced garlic, ginger, and sliced red bell pepper to the onions in the skillet. Stir and cook for a couple of minutes until they soften and the aromas are released.
  5. Add chicken and sugar: Return the browned chicken to the skillet with the vegetables. Sprinkle the optional brown sugar over the mixture to balance the curry’s spices with a hint of sweetness.
  6. Simmer with coconut milk and lime juice: Pour in the coconut milk and lime juice. Stir everything together, then cover the pan and let it simmer gently on low heat for 15 minutes, or until the chicken is fully cooked and tender.
  7. Thicken the sauce: In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly pour this into the simmering curry, stirring continuously until the sauce thickens to your desired consistency.
  8. Serve: Spoon the chicken curry into bowls, serving over cooked basmati rice. Garnish with chopped fresh cilantro, lime wedges, and chopped cashews for added freshness, acidity, and crunch.

Notes

  • Cut the chicken into uniform bite-sized pieces to ensure even cooking.
  • The brown sugar is optional but helps balance the heat and acidity in the curry.
  • If you prefer a spicier curry, you can increase the amount of red curry paste.
  • Make sure to cook the chicken thoroughly to an internal temperature of 165°F (75°C).
  • For a gluten-free version, verify that the curry paste and other ingredients contain no gluten additives.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Find it online: https://yumntasty.com/easy-chicken-curry-recipe/