Michael and I were sick last week, which left me craving something broth-y and spicy to clean out my sinuses. We've had a container of madras curry powder for a while, so I threw some into a pan with some nourishing bone broth, chicken, coconut milk, and peppers, and this weeknight chicken curry recipe was born. I made it while I was sick, so you know it's easy, and you may already have all of the ingredients on hand. It's easy, tasty, and so so nourishing--the perfect elements of a weeknight meal.
Is this an authentic curry recipe?
Nope. If you want something authentic, please go somewhere else. I'm not claiming this is authentic to any certain cuisine. This is just an easy recipe that doesn't require a bunch of exotic ingredients, tastes good, and comes together super quickly. I LOVE a good, authentic curry recipe, but sometimes I just want to do my thing and make something that I think tastes good--that's what this recipe is.
What is curry powder?
Curry powder is simply a mix of spices. It's usually yellow-ish in color, and includes spices such as turmeric (what makes it yellow!), cumin, ginger, coriander, and chili peppers. You can buy it in the spice aisle at the grocery store, or you can put together your own mixture. I have madras curry powder in my pantry, which is slightly spicier than normal curry powder, but I generally use them interchangeably (again, I'm not going for anything authentic here, so please don't listen to me if you are).
Here's what you need for this super easy chicken curry:
I made this with stuff I already had on hand--I hope you can do the same. It only requires 10 simple ingredients. Here's what I used:
- Boneless, skinless chicken thighs. I love chicken thighs in this recipe because they're so moist and flavorful. That said, if you only have chicken breast, that'll work too.
- Bell peppers. Any color will do--I used a combination of orange, yellow, and red.
- Sweet onion. A regular old white or yellow onion will work too.
- Curry powder. See the explanation above for more details on curry powder. I used madras curry powder, which is slightly spicier than normal curry powder. Please use whatever curry powder is your favorite.
- Coconut milk. You want the canned stuff, not the stuff you buy in the milk aisle. I use the whole can, cream on top and all.
- Peas. I use frozen peas; canned peas will work too.
And the basics: garlic, chicken broth, oil, and salt.
Here's how we make this curry.
You can make this curry in a few easy steps, which makes it the perfect weeknight meal.
- Cook the veggies.
Add oil to a large pan over medium heat. Then add the onions and peppers and cook until they're beginning to soften, about 3 minutes.
- Cook the chicken.
Add the chicken, curry powder, and salt. Cook until the chicken is nearly cooked through, stirring frequently, about 5 minutes, then add the garlic and cook for an additional minute.
- Make the sauce and simmer.
Add the chicken broth, coconut milk, and peas. Allow to come to a simmer and cook for about 10-15 minutes. The flavors should come together as it cooks. If you like it a bit spicier, add some cayenne powder to taste.
We serve ours over rice. It's great with flatbread, cauliflower rice, or potatoes as well.
Weeknight Chicken Curry: FAQs
This curry is on the broth-y side, so I like to serve it with something that sops up some of the liquid. Rice is great, as are flatbread (naan is great with it!), potatoes, and cauliflower rice. We love the microwavable jasmine rice at Trader Joe's because it's so fast and easy.
I think it's pretty mild, but the spice level may vary based on your tolerance and your curry powder mix. If you want it spicier, add some cayenne powder to taste. If it's too spicy for you, add more coconut milk.
Yes! Feel free to leave the peppers out or add your favorite alternative vegetable. This would also be great with carrots, squash, or potatoes.