Description
When you’re craving easy curry chicken, this straightforward dish comes together quickly with pantry staples and delivers genuine comfort in just one pot. Your family gets tender chicken in a fragrant, mildly spiced sauce that tastes like you’ve been cooking all day.
Ingredients
Scale
Proteins and Vegetables:
- 1.1 pounds chicken, cut into pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 potatoes, diced
- 1 carrot, sliced
Spices and Seasonings:
- 2 tablespoons curry powder
- 1 tablespoon ginger, grated
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon turmeric
Liquid and Cooking Fat:
- 2 tablespoons vegetable oil
- 1 can coconut milk
Instructions
- Pour 2 tablespoons of vegetable oil into your large pot and let it heat over medium temperature for about 1 minute until it shimmers.
- Toss in your chopped onion, 3 minced garlic cloves, and 1 tablespoon of grated ginger, stirring everything together for 2 to 3 minutes until the aromas fill your kitchen.
- Add your 500 grams of chicken pieces to the pot, letting them cook for 6 to 8 minutes while you stir occasionally until they turn golden brown on the outside.
- Sprinkle 2 tablespoons of curry powder, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of turmeric over the chicken, mixing it all together so the spices coat everything evenly for about 1 minute.
- Pour in your can of coconut milk and bring the mixture to a gentle simmer over medium heat, adjusting your temperature so small bubbles break the surface regularly.
- Drop your 2 diced potatoes and 1 sliced carrot into the simmering curry, then reduce your heat to medium-low and let everything cook together for 15 to 20 minutes.
- Check that your potatoes and carrots are fork-tender and your chicken is cooked through, then serve your curry hot over rice or with warm bread on the side.
Notes
- Brown your chicken properly before adding the coconut milk, since this step develops deeper flavor in the final dish rather than steaming the meat.
- Add the vegetables in stages if they’re cut to different sizes, larger pieces first, then smaller ones a few minutes later, so everything finishes cooking at the same time.
- Taste your curry toward the end and adjust the salt and spices since coconut milk can mellow out the flavors, and you may need more curry powder than the recipe suggests.
- For a dairy-free version, this recipe works exactly as written since coconut milk is naturally plant-based, making it simple to adapt for vegan diets without changing the cooking method.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Simmered Chicken
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 384 kcal
- Sugar: 4 g
- Sodium: 870 mg
- Fat: 27 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 75 mg