Creamy Chicken Curry
Creamy Chicken Curry
Ingredients
- 2 tablespoons olive oil
- 500 grams chicken thigh fillets, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1/2 teaspoon garam masala
- 400 ml coconut milk
- 1 cup chicken stock
- 1/2 cup peas
- 1/2 cup spinach
- to taste salt
- to taste pepper
- as needed fresh coriander, for garnish
- as needed cooked rice, for serving
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pan over medium heat.
⏱️ 1 min
- 2
Add the 500 grams of diced chicken thigh fillets and cook until browned. Remove the chicken from the pan and set it aside.
⏱️ 7 min
- 3
Add the 1 chopped onion to the same pan and cook until softened, which takes about 5 minutes.
⏱️ 5 min
- 4
Stir in the 2 cloves of minced garlic and 1 tablespoon of grated ginger. Cook for 1 minute until fragrant.
⏱️ 1 min - 5
Add the 1 teaspoon of cumin, 1 teaspoon of turmeric, 1/2 teaspoon of chili powder, and 1/2 teaspoon of garam masala to the pan. Cook for 30 seconds, stirring constantly.
⏱️ 1 min
- 6
Pour in the 400 ml of coconut milk and 1 cup of chicken stock. Bring the mixture to a simmer.
⏱️ 3 min
- 7
Return the cooked chicken to the pan. Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the chicken is thoroughly cooked and tender.
⏱️ 20 min
- 8
Stir in the 1/2 cup of peas and 1/2 cup of spinach. Cook for an additional 2-3 minutes until the spinach is wilted and the peas are tender.
⏱️ 3 min
- 9
Season the curry with salt and pepper to taste.
⏱️ 1 min
- 10
Garnish with fresh coriander before serving.
⏱️ 1 min
- 11
Serve hot with cooked rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Curry
- 2 tablespoons olive oil
- 500 grams chicken thigh fillets, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1/2 teaspoon garam masala
- 400 ml coconut milk
- 1 cup chicken stock
- 1/2 cup peas
- 1/2 cup spinach
- to taste salt
- to taste pepper
- as needed fresh coriander, for garnish
- as needed cooked rice, for serving
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pan over medium heat.
⏱️ 1 min - 2
Add the 500 grams of diced chicken thigh fillets and cook until browned. Remove the chicken from the pan and set it aside.
⏱️ 7 min - 3
Add the 1 chopped onion to the same pan and cook until softened, which takes about 5 minutes.
⏱️ 5 min - 4
Stir in the 2 cloves of minced garlic and 1 tablespoon of grated ginger. Cook for 1 minute until fragrant.
⏱️ 1 min - 5
Add the 1 teaspoon of cumin, 1 teaspoon of turmeric, 1/2 teaspoon of chili powder, and 1/2 teaspoon of garam masala to the pan. Cook for 30 seconds, stirring constantly.
⏱️ 1 min - 6
Pour in the 400 ml of coconut milk and 1 cup of chicken stock. Bring the mixture to a simmer.
⏱️ 3 min - 7
Return the cooked chicken to the pan. Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the chicken is thoroughly cooked and tender.
⏱️ 20 min - 8
Stir in the 1/2 cup of peas and 1/2 cup of spinach. Cook for an additional 2-3 minutes until the spinach is wilted and the peas are tender.
⏱️ 3 min - 9
Season the curry with salt and pepper to taste.
⏱️ 1 min - 10
Garnish with fresh coriander before serving.
⏱️ 1 min - 11
Serve hot with cooked rice.
⏱️ 1 min