I’ve always used those blocks of Japanese curry whenever I made curry at home. You know, the ones where you mix into boiling water. So I went on a hunt for easy curry recipes. A little tired of the regular Japanese curry I normally eat, I was excited when I came across a couple coconut curry recipes. After a couple hours of inspiration and trying to find the easiest way possible to make curry, I finally got it.
This Chicken Coconut Curry recipe is not only delicious but beyond easy. You can start cooking before the prepping begins. However, I usually like to make sure I’ve got everything prepped and ready to go before cooking because if you’re anything like me, I would forget to add a few ingredients. But this time was different. I got home later than intended and I had to get the cooking process started. Don’t worry. There’s so much time in between steps, there’s no need rush.
Curried chicken is a quick, one-pot dinner that’s great for the weeknight and is definitely a crowd pleaser. This recipe makes a huge batch so it’s great to eat for lunch or dinner the next day. I had leftovers for lunch and it was even tastier than before. I actually added some cornstarch to thicken it up a bit (this is optional if you like you’re curry more on the watery side) and letting it rest overnight helped that process. I don’t really know why but who cares? It tasted amazing.
I used a combination of chicken broth and coconut milk but if you want to keep this vegetarian feel free to use vegetable broth or even simply water. And of course, omit the chicken and replace it with some more veggies. I recommend some broccoli and I always see this paired with chickpeas. But of course, choose veggies of your liking.
I served my curry over a bed of long grain jasmine rice. What I’d like to do next time is make some roti as well. If you don’t know what roti is, it’s a flatbread originated from India and it’s delicious with curry.
- 2 tbsp Oil
- 3 tbsp Curry Powder
- 1 1/2 Medium Onions, diced
- 3 Cloves Garlic, smashed
- 1 14oz. can Coconut Milk
- 2 cups Chicken Broth
- 2 Tomatoes, diced
- 2 Medium Potatoes, peeled and cut into bite-sized chunks
- Salt and White Pepper to taste (white pepper can be substituted with black pepper)
- 1 tsp Sugar
- 4 Boneless, Skinless Chicken Thighs
- Heat the oil in a large skilled or Dutch oven over low heat. Add the curry powder and cook in the oil for about 1-2 minutes. In the meantime, dice the onion and smash the garlic.
- Add onions and garlic to the pot. Turn the heat to medium and stir everything to coat onions and garlic in curry powder.
- Add coconut milk and chicken broth. Bring to a boil. While waiting for the liquid to boil, dice the tomatoes and prep the potatoes. Add them to the pot and season with salt and sugar. Cover the lid and simmer for 10-15 minutes until the potatoes are cooked through.
- Cut chicken thighs into chunks and season with salt and pepper. Add the white pepper sparingly as a little goes a long way. Add the chicken to the pot. Mix to combine and cover, cooking for about 10 – 15 minutes. Use a knife to cut the chicken making sure it is cooked through and is no longer pink in the center.
- Adjust seasoning to taste and serve over rice!