Chicken Curry - made easy
this would be a great weeknight meal, great flavor and comes together quickly
Ingredients
- 1 tablespoon vegetable oil
- 4 cloves garlic finely diced or minced
- 2 teaspoons ginger grated
- 1 medium onion finely diced
- 1.5 pounds boneless skinless chicken thighs 4-6 thighs chopped into 2 inch chunks
- 2.5 tablespoons curry powder any brand you like, there are different heat levels so choose for your tastes.
- 1 can coconut milk full fat
- 2 cups chicken stock
- ½ teaspoon kosher salt
- ¾ cup frozen peas
Instructions
- in a medium Dutch oven pot, add the oil over medium heat add the onion, garlic and ginger. cook until onion is translucent. about 3 minutes. Careful not to burn anything.
- Add the diced chicken and cook just until no longer pink on the outside. Add the curry powder and cook for 2 more minutes.
- Add the coconut milk and chicken stock. Stir and lower the heat to medium low and cook for about 10 minutes or so. You want the sauce to thicken and cook the chicken through.
- Add the peas and salt. Cook another 2 minutes or so. Taste and adjust seasonings as needed.
- Serve over rice, noodles or mashed potatoes.