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–+ servings

Chinese Curry Chicken

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A fragrant, creamy curry made with tender chicken, aromatic spices, and fresh vegetables, all in a luscious coconut milk sauce. A one-pan wonder that's easy to prepare and perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons vegetable oil
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 bell pepper, sliced (any color)
  • 2 carrots, sliced
  • 2 tablespoons curry powder
  • 1 teaspoon soy sauce
  • 1 cup coconut milk
  • 1 cup chicken broth
  • Salt and pepper to taste
  • Cooked rice, for serving
  • Chopped green onions, for garnish

Method
 

Cooking Instructions
  1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
  2. Add the chicken pieces and cook until browned, about 5-7 minutes. Once browned, remove the chicken from the skillet and set aside.
  3. In the same skillet, add the diced onion, garlic, and ginger. Sauté for 2-3 minutes until the onion turns translucent.
  4. Toss in the sliced bell pepper and carrots. Cook for another 3-4 minutes until the vegetables soften slightly.
  5. Stir in the curry powder and soy sauce, ensuring the vegetables are well coated.
  6. Pour in the coconut milk and chicken broth, mixing to combine. Bring the mixture to a simmer.
  7. Return the cooked chicken to the skillet, reduce the heat to low, and allow everything to simmer for 10-15 minutes. This gives the flavors time to meld beautifully. Season with salt and pepper to taste.
  8. Dish out the curry over cooked rice and garnish with chopped green onions for an extra pop of color and freshness.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 20gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 5gSugar: 6g

Notes

For storage, refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove. This recipe allows for variations, such as using chickpeas for a vegetarian option or different curry powders for a unique flavor.
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