Why prepare chicken curry
This Chicken Curry is very easy to make and only requires one large pan which means less washing up. The combination of coconut milk and spices creates a rich and creamy sauce that everyone in the family will enjoy. It is a great way to use up chicken breast and turns simple ingredients into something special. You can even make a double batch and freeze it for busy days when you do not have time to cook.
Follow these 4 steps for chicken curry
Prepare: Cut the chicken into small even pieces and dice the onion. Peel and crush the garlic then grate the fresh ginger. Having everything ready before you start cooking makes the process much smoother.
Fry: Heat the oil in a large pan over a medium heat. Add the onion and fry for a few minutes until it is soft and translucent. Add the chicken pieces to the pan and cook until they are browned on all sides.
Spice: Stir in the garlic, ginger and curry powder to coat the chicken and onions. Cook for one minute until the spices become fragrant. Pour in the coconut milk and the chicken stock then stir well to combine.
Simmer: Bring the liquid to a gentle simmer and turn the heat down slightly. Let the Chicken Curry cook for about fifteen minutes until the sauce has thickened and the chicken is cooked through. Serve immediately while it is hot.
Important tips for chicken curry
For the best results, use fresh ginger and garlic as they provide a much deeper flavour than dried versions. If you prefer a thicker sauce, you can let the Chicken Curry simmer for a few extra minutes without a lid. You can also add vegetables like spinach or peas at the very end to include more greens in your meal.
If the sauce is too thick, simply add a splash more chicken stock or water to reach your desired consistency. Leftovers taste even better the next day after the flavours have had time to develop. Store any remaining curry in an airtight container in the fridge for up to two days.
You may also like
stir-fried noodles with vegetables,
gooseberry pudding or
lasagne.
