Chicken Curry
Quick answer
- Total time
- 50 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Chunky potato, carrot, and onion make this look like a familiar home-style curry, but the sauce is built on curry powder and coconut milk rather than a flour-and-butter roux.
Read more
Starch from the potatoes and the reduced coconut milk thicken it without any flour, and reheated the next day it tastes deeper than on the first.
Ingredients
Instructions
- 1
Cut 500g chicken thigh into 3cm bite-size pieces, season with 1/2 tsp salt and a pinch of pepper, and marinate for 10 minutes.
- 2
Cut 2 onions into 2cm half-moon slices, and chop 2 potatoes and 1 carrot into 3-4cm chunks.
- 3
Heat 2 tbsp cooking oil in a pot over medium-high heat, sear the chicken for 3-4 minutes until golden on the outside, then remove.
- 4
Reduce heat to medium, cook onions in the same pot for 6-8 minutes until lightly browned and sweet, then add potato and carrot and stir-fry for 2 more minutes.
- 5
Pour in 900ml water, return the chicken, bring to a boil over high heat, then reduce to medium-low, cover, and simmer for 15 minutes.
- 6
Turn off heat, stir 3 tbsp curry powder into 400ml coconut milk until dissolved, add to the pot, then simmer on low for 8-10 minutes, stirring constantly to prevent scorching, until thickened.
- 7
Season with 1 tsp salt, taste and adjust, then ladle the glossy curry generously over freshly cooked white rice.
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