Easy 30-Minute Chicken Curry -High-Protein and Family-Friendly
This chicken curry is one of those recipes I come back to again and again. It’s simple, comforting, and full of warm, cozy flavor without being complicated or fussy. The onions cook down slowly until they’re soft and slightly sweet, the spices bloom in the pan, and suddenly your kitchen smells incredible.
Ingredients
- 2 pounds ( 900g) chicken thighs or breasts , cut into chunks
- 2 tbsp (30g) vegetable oil
- 1 large onion (6oz -180g) , finely chopped
- 3 cloves garlic , minced
- 1 tbsp fresh ginger , grated
- 1 ½ tbsp (10g) curry powder
- 1 tsp (3g) ground cumin
- 1 tsp (3g) ground coriander
- 1/2 tsp (2g) turmeric
- 1/2 tsp (2g) smoked or sweet paprika
- 1 bay leaf
- Chili flakes or fresh chili , to taste (optional)
- 2 tbsp (30g) tomato paste
- 1 can (400ml) coconut milk
- 1/2 cup (120ml) chicken stock or water
- salt and black pepper , to taste
- Juice of ½ lime or lemon
- Fresh cilantro or parsley , to serve
Instructions
- Prepare the ingredients to have them ready to use.
- Heat oil in a wide pan over medium heat.
- Add onion and cook 8–10 minutes, until soft and lightly golden.
- Add garlic and ginger; cook 30 seconds.
- Stir in curry powder, cumin, coriander, turmeric, paprika, and chili. Cook 1 minute until fragrant.
- Add bay leaf and tomato paste and cook 1–2 minutes to remove raw acidity.
- Add chicken pieces, season with salt and pepper, and stir to coat in spices.
- Cook 3–4 minutes until lightly sealed.
- Pour in coconut milk and stock.
- Bring to a gentle simmer.
- Cover partially, and cook 15–20 minutes until chicken is tender and sauce thickens.
- Taste, adjust salt and heat, then add lime juice.
- Sprinkle with fresh cilantro.
Nutrition
Serving: 1 servingCalories: 381kcalCarbohydrates: 8.26gProtein: 36.19gFat: 23.11gSaturated Fat: 14.22gTrans Fat: 0.035gCholesterol: 110mgSodium: 111mgPotassium: 808mgFiber: 1.9gSugar: 2.42gVitamin A: 586IUVitamin C: 26.2mgCalcium: 44mgIron: 3.77mg