Easy Chicken Curry
, Serves 4
A quick one-skillet chicken curry: chicken thighs simmered with curry powder in a coconut milk and stock sauce.
| 1 1/2 tbsp oil (vegetable, canola) | Cook aromatics 3 min, medium-high | Cook chicken until white | Add curry powder, cook 2 min | Add coconut milk & stock, simmer 10 min | Add peas & salt, cook 2 min | Garnish with coriander, serve |
| 2 garlic cloves, minced | ||||||
| 2 tsp ginger, grated | ||||||
| 1/2 onion, finely chopped | ||||||
| 500 g chicken thighs, sliced | ||||||
| 2 1/2 tbsp curry powder | ||||||
| 270 ml full fat coconut milk | ||||||
| 375 ml low sodium chicken stock | ||||||
| 1/2 tsp salt | ||||||
| 100 g frozen peas | ||||||
| 10 g coriander (cilantro) leaves, chopped |
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