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Weeknight Curry Chicken
Mia

Weeknight Curry Chicken

A quick and flavorful Weeknight Curry Chicken that combines tender chicken thighs with a rich coconut milk sauce and aromatic spices, perfect for busy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Indian
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless and skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp yellow curry powder
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced or pressed
  • 1 tbsp fresh ginger, grated finely
  • 1/2 cup low sodium chicken broth
  • 1 tbsp tomato paste
  • 2 tbsp cooking oil (avocado or coconut)
  • Salt and pepper to taste
  • 1/4 cup fresh cilantro, chopped for garnish
  • 1 tbsp lime juice

Method
 

  1. Cut chicken thighs into even pieces and season with salt and pepper.
  2. Heat oil in a large skillet over medium-high heat, add chicken, and cook for 5-6 minutes until browned. Remove and set aside.
  3. In the same pan, add diced onion and cook for 3-4 minutes until translucent. Add garlic, ginger, and tomato paste, stirring for 1 minute.
  4. Sprinkle curry powder over the onion mixture and stir for 30 seconds.
  5. Pour in chicken broth and scrape up brown bits from the pan.
  6. Add coconut milk and stir until combined, bringing to a gentle simmer.
  7. Add the browned chicken back into the skillet and simmer for 10-15 minutes until chicken is tender.
  8. Stir in lime juice and adjust seasoning if needed.
  9. Garnish with fresh cilantro before serving.

Notes

Use fresh ginger and garlic for best flavor. Avoid crowding the pan when browning chicken. Let the sauce simmer uncovered for a thicker consistency.