Creamy One-Pot Chicken Curry
A delicious and easy creamy one-pot chicken curry perfect for busy weeknights.
Equipment
- 1 large pot
- 1 cutting board
- 1 knife
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts, cubed
- 1 tbsp vegetable oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tbsp fresh ginger minced
- 2 tbsp curry powder
- 1 can 14 oz coconut milk
- 1 tsp salt
- 1/2 tsp black pepper
Optional Add-ins
- 1 cup frozen peas
- 1 bell pepper sliced
- 1 potato diced
Instructions
Preparation
- Chop the onion, mince the garlic and ginger, and cube the chicken breasts. Measure out the spices and coconut milk.
- Heat oil in a large pot over medium heat. Add onions, garlic, and ginger, sautéing until fragrant.
- Add cubed chicken to the pot, cooking until browned on all sides.
- Stir in the curry powder, allowing it to toast lightly.
- Pour in the coconut milk, bring to a simmer, and let it cook for 15-20 minutes until the chicken is fully cooked.
- Season with salt and pepper to taste. Add optional vegetables if desired and cook until tender.
Serving
- Serve hot, garnishing with fresh cilantro and a lime wedge if desired.
Storage
- Allow to cool completely before storing in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use fresh spices for the best flavor. Adding a dash of lemon juice can enhance the curry's taste.
Ingredient Substitutions: Substitute chicken with tofu for a vegetarian option. Use light coconut milk for a lower-calorie dish.
How to Serve: Pair with jasmine rice or naan for a complete meal.
Storage & Freshness: Store in an airtight container for up to 3 days in the refrigerator.
Make-Ahead Tips: Prepare the curry a day in advance to allow flavors to deepen.
Ingredient Substitutions: Substitute chicken with tofu for a vegetarian option. Use light coconut milk for a lower-calorie dish.
How to Serve: Pair with jasmine rice or naan for a complete meal.
Storage & Freshness: Store in an airtight container for up to 3 days in the refrigerator.
Make-Ahead Tips: Prepare the curry a day in advance to allow flavors to deepen.