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Quick and Simple Mild Chicken Curry

This Quick and Simple Mild Chicken Curry brings together tender chicken and creamy coconut milk in a flavorful dish that embodies warmth and comfort.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, diced Select organic, free-range chicken for better flavor.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 can coconut milk Look for full-fat quality, such as Thai Kitchen.
  • 2 tablespoons curry powder
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil You can substitute with avocado oil for heart-healthier option.
  • to garnish Fresh cilantro Adds brightness to the dish.

Method
 

Preparation
  1. Start by heating the oil in a heavy-bottomed cast iron skillet over medium heat until it shimmers.
  2. Add the chopped onion, garlic, and freshly grated ginger. Sauté until soft and just beginning to caramelize, releasing their fragrant aroma.
  3. Stir in the curry powder, allowing it to cook for another minute until fragrant, making sure to keep stirring to prevent burning.
  4. Add the diced chicken to the pan and cook until it’s browned on all sides, about 5-7 minutes.
  5. Pour in the coconut milk while seasoning with salt and pepper to taste. Stir well, letting the flavors meld together.
  6. Bring to a gentle simmer, then reduce the heat. Cover and let it cook for 20 minutes, allowing the chicken to become tender and infused with the aromatic sauce.
  7. Ladle the curry into bowls, garnishing with fresh cilantro.

Notes

For added nutrition, boost with veggies such as spinach or kale. Serve with quinoa or brown rice for a healthier option. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.