(Easy) Chicken Curry

This is one of those recipes I make over and over again because it checks all the boxes.
Simple, quick, tasty, nutritious, and on budget.
Not to mention that on any given day I have the necessary ingredients to make it.


There’s never a shortage of chicken in my fridge as well as a bag of frozen peas. The remaining ingredients are a staple in any kitchen: Onion, garlic, chicken stock, spices, and soy sauce. That’s about it.
It’s also a crowd pleaser. Kids love this recipe just as much as adults.


A family-friendly chicken curry that is ultra-creamy, easy to make, absolutely delicious, and freezer friendly too.
I usually serve it with basmati rice and some green veggies on the side. But it’s great on its own too.
You can also play around with it and use other vegetables you have on hand, as long as you keep a close eye on your cooking times.


(Easy) Chicken Curry                                                                                                                             Print this recipe!

Note: the heat of this dish is very much down to the curry powder you’re using. When I have people over, I don't overdo it and I use a mild curry powder. Instead, when I make it for myself I like to use this spicy curry powder.

Ingredients
Serves 4

2 skinless chicken breasts (4 halves), cut into chunks
2 teaspoons cornstarch (or cornmeal)
1 medium onion, finely chopped
2 tablespoons vegetable oil
1 garlic clove, minced
2 teaspoons curry powder (I used mild curry powder)
1 teaspoon ground turmeric
½ teaspoon ground ginger
Pinch of sugar
1 ½ cups chicken stock
1 teaspoon low-sodium soy sauce
½ cup frozen peas
Steamed rice to serve

Directions

In a shallow bowl (or Ziploc bag) toss chicken chunks with cornstarch. Set aside.
Heat 1 tablespoon of oil in a large skillet (or wok if you have it) over medium-high heat. Add onions and sauté for 5 to 6 minutes, until translucent. Add garlic and sauté for 1 further minute, until fragrant. Add spices and sugar and sauté for 1 minute.
Add chicken stock and soy sauce, bring to a simmer and cook for 20 minutes.
Pour sauce in a blender and pulse until smooth. Set aside.
Wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat. Add chicken chunks and sauté until browned, about 5 to 6 minutes.
Add the sauce and bring to a simmer. Add frozen peas and cook for 8 to 10 minutes, until the chicken is cooked through and the sauce has thickened. If the sauce gets too thick, add water 1 teaspoon at a time, until desired consistency.
Serve immediately with rice on the side.

Nutrition facts

One serving yields 270 calories, 28 grams of fat, 10 grams of carbs, and 14 grams of protein.