Easy Chicken Curry

This Chicken Curry recipe is an easy and flavorful way to enjoy a delicious and satisfying meal. In this recipe, we'll cook up tender chicken pieces with a mix of aromatic spices and a flavorful sauce.

It's a comforting and flavorful dish that's easy to make. Let's dive in and start cooking!

How to Make Chicken Curry

Note: The full instructions are provided in the recipe card below.

Heat the oil over medium heat in a large nonstick skillet until hot. Add onions. Cook and stir until lightly golden, 5 to 7 minutes. Add the garlic and ginger. Cook and stir the Chicken Curry for 1 minute to release the fragrance.

Move all the ingredients to one side of the pan and add the remaining oil to the other. Add the chicken. Brown both sides until lightly golden, 1 to 2 minutes per side. Add the curry powder and ground black pepper.

Stir and cook to mix well, about 1 minute or so. Add the canned tomatoes and tomato paste. Stir and cook for another 2 to 3 minutes. Add the chicken stock, soy sauce, and mushrooms. Bring to a boil. Turn to medium-low heat.

Simmer uncovered for about 10 minutes. Add the broccoli and cook until tender, about 2 to 3 minutes. Garnish with cilantro. Serve the Chicken Curry hot over steamed rice as a main dish. Enjoy our Chicken Curry!

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Recipe

Easy Chicken Curry

by Camila Benitez

This Chicken Curry recipe is an easy and flavorful way to enjoy a delicious and satisfying meal. Made with boneless, skinless chicken thighs and a blend of aromatic spices, this curry is hearty, healthy, and flavorful. With the addition of broccoli and mushrooms, this dish is also a great way to incorporate more vegetables into your diet. Serve over steamed rice for a complete meal that satisfies your cravings and nourishes you.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Indian

Servings 8

Calories 207 kcal

Equipment

• Measuring cups
• Food Scale
• Nonstick Skillet
• Chef's knife

Ingredients

  

1x2x3x

• ▢ 1.5 lbs (689 g) boneless skinless chicken thighs , cut into 1-inch chunks
• ▢ 2 tablespoons extra virgin olive oil , divided
• ▢ 1 white onion , minced
• ▢ 3 cloves garlic , finely minced
• ▢ 1 tablespoon ginger , finely minced
• ▢ 3 - 4 tablespoons curry powder
• ▢ ½ teaspoon ground black pepper
• ▢ 1 (14.5oz / 411g) can tomatoes
• ▢ 3 tablespoons tomato paste
• ▢ 1 cup chicken stock
• ▢ 1 tablespoon soy sauce
• ▢ Kosher salt , to taste
• ▢ 1 broccoli , cut into bite-size pieces
• ▢ ½ lbs (226 g) white mushrooms , quartered
• ▢ 2 tablespoon cilantro , chopped

Instructions

 

• In a large nonstick skillet, heat the oil over medium heat until hot. Add onions. Cook and stir until lightly golden, 5 to 7 minutes.
• Add the garlic and ginger. Cook and stir the Chicken Curry for 1 minute to release the fragrance.
• Move all the ingredients to one side of the pan and add the remaining oil to the other side.
• Add the chicken. Brown both sides until lightly golden, 1 to 2 minutes per side. Add the curry powder and ground black pepper. Stir and cook to mix well, about 1 minute or so.
• Add the canned tomatoes and tomato paste. Stir and cook for another 2 to 3 minutes.
• Add the chicken stock, soy sauce, and mushrooms. Bring to a boil. Turn to medium-low heat. Simmer uncovered for about 10 minutes. Add the broccoli and cook until tender, about 2 to 3 minutes. Garnish with cilantro. Serve the Chicken Curry hot over steamed rice as a main dish.
• Enjoy our Chicken Curry!

Notes

How to Store & Re-Heat

To store: Let it cool to room temperature, then transfer it to an airtight container. You can keep it in the refrigerator for 3-4 days or freeze it for up to 3 months.

To reheat: You can use a microwave or stovetop. If using a microwave, transfer the curry to a microwave-safe container and heat it on high for 1-2 minutes or until heated through. Stir occasionally. If using the stovetop, transfer the curry to a saucepan and heat it over medium heat, occasionally stirring until heated. If the curry is too thick, add a little chicken stock or water to thin it out. Ensure the chicken curry reaches an internal temperature of 165°F (74°C) before serving.

Make-Ahead

This recipe can be made ahead of time in various ways. You can cook the chicken and sauce ahead of time and store them separately in airtight containers in the fridge for up to 3 days. This will save you time and allow you to assemble the dish quickly when ready to serve.

You can also prep the ingredients by chopping the onions, garlic, ginger, and vegetables and storing them in separate containers in the fridge for up to 3 days. Finally, consider making a double batch of Chicken Curry to have leftovers for meal prep or packed lunches throughout the week.

How to Freeze

Freezing Chicken Curry is a great way to save leftovers or make a big batch ahead of time. To freeze this meal, let it cool down to room temperature. Once it has cooled, transfer the curry to an airtight container or freezer bag. Make sure to label the container with the name and date of the dish. Then, freeze the container or bag in the freezer for up to 3 months. Thaw it in the fridge overnight when you're ready to eat it.

You can reheat it in a skillet or microwave until hot and bubbly, stirring occasionally. It's important to ensure the curry has reached an internal temperature of 165°F (74°C) before serving. If you're freezing a large batch, consider dividing it into smaller portions for easier thawing and reheating.

Nutrition

Nutrition Facts

Easy Chicken Curry

Amount per Serving

Calories

207

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

4

g

Cholesterol

 

82

mg

27

%

Sodium

 

322

mg

14

%

Potassium

 

748

mg

21

%

Carbohydrates

 

13

g

4

%

Fiber

 

5

g

21

%

Sugar

 

4

g

4

%

Protein

 

22

g

44

%

Vitamin A

 

646

IU

13

%

Vitamin C

 

72

mg

87

%

Calcium

 

79

mg

8

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.