Easy Chicken Curry

5 from 2 votes

Quick and Easy Asian-inspired Chicken Curry in mild coconut milk. This creamy and delicious curry is simple that you can make from scratch in 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Main

Cuisine: Asian

Keyword: Asian Curry Recipe, Chicken Curry

Servings:

Calories: 671kcal

Author: Maricel

Equipment

Ingredients

500 g chicken breasts or thighs boneless/skinless, cut into 1-inch cubed
2 tsp fish sauce
⅛ tsp ground black pepper or cayenne powder
½ tsp paprika for the Chinese version 1/2 tsp 5-spice
3 tbsp vegetable oil
2 cloves garlic minced
1 onion chopped
½ tsp ginger grated
2 tbsp curry powder
300 ml coconut milk or 1 can
1 chicken bouillon cube optional
1 carrot ½ inch thick round sliced
1 potato cut into half or quartered then ½ inch thick sliced
100 g bell peppers green and red
2 bay leaves optional

For spicy curry

1 tsp chilli flakes or chopped hot chillis

For serving

2 tbsp Parsley chopped
4 cups cooked rice or bread

US Customary - metric

Instructions

Season the chicken with fish sauce, ground black pepper, paprika and set aside.
On medium-high, heat the wok with vegetable oil. Pan-fry the sliced carrot and potato until lightly browned. Remove from the wok and set aside.
Saute onion and garlic until fragrant and the onion is tender. Add the ginger and curry powder. Then add the chicken and stir fry for about 3 minutes.
Add the coconut milk and let it simmer for about 10 minutes or until the chicken is tender. Add the potato, carrot and optional grated chicken bouillon cube. Let it simmer for another 5 minutes or until the chicken is fully cooked. Finally, add the bell peppers and turn off the heat. Garnish with chopped parsley and serve with cooked rice or bread

Video

Notes

To substitute coconut milk on this recipe as a thickener for the Chinese Curry Style

300 ml water or low sodium chicken stock
2 tbsp cornstarch or flour
2 tbsp butter

Nutrition