Easy Chicken Curry
Updated March 6, 2018
Craig Lee for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons canola, corn or other neutral oil
2 large onions, peeled and sliced
Salt and freshly ground black pepper to taste
2 teaspoons curry powder
1 can unsweetened coconut milk (1 ½ to 2 cups)
1 ½ pounds peeled shrimp or boneless chicken, cut into ¾- to 1-inch chunks
1 cup peeled, seeded and diced tomato (canned is fine; cut up and drain before using)
Chopped basil or mint for garnish (optional)
Nutritional analysis per serving (4 servings)
14 grams carbs; 274 milligrams cholesterol; 450 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 19 grams saturated fat; 29 grams fat; 3 grams fiber; 990 milligrams sodium; 38 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place oil in a large skillet; turn heat to medium-high. A minute later, add onions, along with a generous pinch of salt and some pepper. Cook, stirring occasionally, until onions are very soft and almost falling apart, 15 minutes or more. Stir in curry powder, and cook, stirring, for another minute or so.
- Step 2
Add coconut milk, and cook until it thickens, about 2 minutes, stirring occasionally. Add chicken, and stir, then cook until done, 3 to 6 minutes. (If you use shrimp, keep in mind that it cooks a little faster than chicken; if you are in doubt about whether chicken is done, cut into a piece.)
- Step 3
Add tomato, and cook another minute; adjust seasonings as necessary. Serve over rice, garnished with basil or mint, if desired.
Private Notes
Comments
Yes, agreed. Thai curry paste is worth seeking out, preferably made with kefir lime leaf and shrimp paste. Salmon filet cut into pieces is delicious too. Grating in lime zest makes it maddeningly flavorful. After heat is turned off, squeeze in lime juice and stir in chopped fresh cilantro.
To take this up a notch, add ginger, garlic, while you saute the onions. When you add coconut milk, add some red pepper, peppercorn, and if you want it really spicy, some split green chilis. Finally at the end add fresh coriander leaves. Another way to do this is to marinate chicken for an hour or with above spices and some yogurt and lemon. Have fun experimenting.
For greater depth of flavour, cook the onions till very soft and a little browned, and simmer the coconut milk for a few minutes until it's thicker. Maybe other curry spices instead of just curry powder? Turmeric, cayenne, cumin?
Delicious and a visual delight! Used Thai red curry paste (for heat and color). Added minced garlic. Used bone in chicken thighs (for more flavor) removed and shredded meat after cooked to 160°
I love all the suggestions for additions! I'd add my own favorites--some fennel seeds, lightly toasted in the pan before you add the onion, and some chopped peanuts.
This has become a staple in our house. I’ve modified the recipe slightly, adding fish sauce and lime juice at the end. And to ensure my 6 year old gets her veges, I usually toss in some frozen peas with the tomatoes. She loves it! And so do we, esp on nights when we need something quick and yummy.