Two Curry Chicken
Dive into the bold, aromatic flavors of "Two Curry Chicken," a vibrant and comforting dish that brings together the warmth of yellow curry powder and the fiery kick of red curry powder. This easy-to-make recipe features tender, bite-sized chicken thighs simmered in a creamy coconut milk and chicken broth sauce, enriched with the zest of fresh ginger and garlic. Complemented by sautéed onions, sweet red bell peppers, and wilted baby spinach, this curry is a feast for both the eyes and the palate. Perfectly balanced by fresh cilantro and a squeeze of lime, this dish can be enjoyed on its own or served over a fluffy bed of white rice for a complete, satisfying meal. Ready in just 45 minutes, "Two Curry Chicken" is a versatile and flavor-packed recipe that's perfect for spicing up your weeknight dinners.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 tablespoon yellow curry powder
- 1 tablespoon red curry powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 cup coconut milk
- 0.5 cup chicken broth
- 1 medium red bell pepper, sliced
- 2 cups baby spinach
- 0.25 cup fresh cilantro, chopped
- 1 whole lime, cut into wedges
- 2 cups cooked white rice (optional, for serving)
Instructions
Cut the chicken thighs into bite-sized pieces. Season them with salt, black pepper, half of the yellow curry powder, and half of the red curry powder. Mix well to evenly coat the chicken pieces.
In a large skillet or wok, heat the olive oil over medium heat. Once hot, add the chicken pieces and cook until they are browned on both sides, about 4-5 minutes. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the diced yellow onion. Sauté for 2-3 minutes until softened.
Add the minced garlic and grated ginger to the skillet. Cook for another minute until fragrant.
Sprinkle in the remaining yellow curry powder and red curry powder. Stir and cook for 1 minute to toast the spices.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Add the red bell pepper slices to the skillet, followed by the browned chicken. Stir everything together and let simmer for 10-12 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
Stir in the baby spinach and cook for an additional 1-2 minutes, just until the spinach has wilted.
Taste and adjust seasoning as needed, adding more salt or curry powder if desired.
Garnish the dish with fresh chopped cilantro. Serve hot with lime wedges on the side for squeezing over the dish.
Optionally, serve over a bed of cooked white rice for a complete meal.
Nutrition Facts
Calories |
2033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 3168 mg | 138% | |
| Total Carbohydrate | 183.8 g | 67% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 28.9 g | ||
| Protein | 139.3 g | 279% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 322 mg | 25% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2313 mg | 49% | |
*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.
