Easy Chicken Curry
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.
Ingredients
- 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 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.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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