Not Your Serious Chicken Curry
Indulge in the comforting, flavor-packed adventure of "Not Your Serious Chicken Curry," a quick and fuss-free take on a classic curry that’s perfect for weeknight dinners. Tender chunks of boneless chicken thighs are simmered in a rich, creamy sauce made with coconut milk, vibrant mild curry powder, and a hint of turmeric for that golden glow. The addition of sweet peas, aromatic ginger, and zesty lime juice perfectly balances the bold spices, while diced tomatoes lend a lightly tangy base. This approachable recipe takes just 45 minutes from start to finish, making it an ideal choice for busy cooks seeking a hassle-free curry with restaurant-worthy flavors. Served over fluffy basmati rice and garnished with fresh cilantro, this dish is a guaranteed crowd-pleaser. Whether you're a curry enthusiast or craving something new, this one-pot meal delivers big on taste without taking itself too seriously. Perfect for "easy chicken curry" and "weeknight curry recipes" searches!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 whole garlic cloves
- 2 teaspoons ginger
- 2 tablespoons mild curry powder
- 1 teaspoon ground turmeric
- 400 grams canned diced tomatoes
- 400 milliliters coconut milk
- 1 cup chicken stock
- 1 cup frozen peas
- 2 tablespoons fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup basmati rice (optional, for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Finely chop the onion, mince the garlic cloves, and grate the ginger.
Heat the olive oil in a large skillet or pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the curry powder and turmeric, stirring for 1 minute to toast the spices.
Pour in the canned diced tomatoes and stir to combine, scraping the bottom of the pot to deglaze any browned bits.
Add the chicken pieces to the pot and coat them with the tomato and spice mixture. Cook for 3-4 minutes until the chicken begins to brown.
Pour in the coconut milk and chicken stock, stirring to combine. Bring to a gentle simmer.
Cover the pot and let the curry simmer for 20 minutes, stirring occasionally.
Add the frozen peas to the curry and cook for an additional 5 minutes.
Season with salt and black pepper to taste. Stir in the lime juice just before serving.
Garnish with fresh cilantro and serve hot over basmati rice, if desired.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 869 mg | 38% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 14.1 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 111 mg | 9% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 842 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
