Easy Chicken Curry
Whether you're craving a comforting classic or seeking an adventurous culinary experience, this chicken curry offers a delicious journey through a world of aromatic spices and tender, succulent chicken.
Ingredients 16
3 ‒ 4 chicken thighs, sliced
2 tbsp curry powder
1 shallot, sliced
1 tbsp olive oil
1 red chilli, sliced
1 inch piece ginger, thinly sliced
1 piece lemongrass, bashed and chopped coarsely
1 tbsp white sugar
2 tbsp fish sauce
400 ml chicken stock
3 potatoes, cubed
400 ml coconut milk
2 cups mixed vegetables, such as beans, carrots, and peas
vermicelli noodles, to serve
roti, to serve
coriander, to garnish
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 6
In a bowl, add sliced and and mix.
Heat a large saucepan over heat with the . Add the and and cook for a couple of minutes on medium.
Add the to the pan and cook until sealed.
Add , , , , and . Bring to the boil then reduce to a medium and let simmer for 15 minutes.
Add the and the rest of the and let cook for a further 5 minutes.
Serve with cooked vermicelli noodles, roti and coriander.
Elsy O'Hare's tips
- To make the chicken extra fragrant, marinate it in the curry powder a couple of hours before you plan on cooking it. I like to do it in the morning and keep it in the fridge until I come home from work later that day.
- The lemongrass is very important for this dish - if you can't source a stick, feel free to use lemongrass paste that you find in the herb section at supermarkets.
- Potatoes are an optional ingredient but I find that it acts as a thickener to the curry sauce.
Helpful tips
Can I use chicken breasts instead of chicken thighs for this curry?
How spicy is this curry with one red chilli?
Can I skip the fish sauce if I don't have it on hand?
What kind of curry powder should I use for this dish?
Rate this recipe
Notes
3
