Chicken curry

Ingredients

• 4 (about 600 g), or chicken thigh pieceschicken breasts
• 200 grice
• 45 ml (3 tablespoons)oil
• 2onions
• 1sweet red pepper
• 1 tin or 150 g freshmushrooms
• 5 ml (1 teaspoon)curry powder
• 1 tin (400 ml)coconut milk
• to tastefreshly grated ginger
• 3 fresh or 1 small tin wholetomatoes
• to tastefresh coriander, for garnish
• to tastedesiccated coconut
• to tastesalt and pepper

Instructions

1. 1

   Prepare the vegetables

   Peel and dice the pepper, then slice the onions into rings.

2. 2

   Cut the chicken

   Cut the chicken into pieces about 2–3 cm across.

3. 3

   Brown the chicken

   Heat the oil in a casserole. Add the chicken and onions and brown them together for about 5 minutes.

4. 4

   Add the vegetables

   Stir in the pepper, mushrooms, curry powder and grated ginger. Fry for a further 5 minutes.

5. 5

   Add the tomatoes

   Add the tomatoes, mix well and cook for a few more minutes.

6. 6

   Pour in the coconut milk

   Add the coconut milk and an equal amount of water. Season with salt and pepper.

7. 7

   Simmer the curry

   Cover and simmer over a low heat for 20 minutes, until the chicken is cooked through and the sauce has thickened.

8. 8

   Serve with rice

   Serve with rice arranged in a ring and the chicken in the centre. Garnish with fresh coriander and grated coconut.

What is chicken curry?

Curry is a broad family of dishes with roots in South Asian cooking, including Indian traditions. This version pairs chicken and vegetables with curry powder, tomatoes and coconut milk for a straightforward, creamy sauce.

The gentle simmer brings the ingredients together without needing a complicated spice blend. Rice makes a simple base for the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 110 calories, 0g protein, 0g carbs, 0g fat.

Rice supplies most of the meal's carbohydrates, while coconut milk and oil contribute much of the fat. Chicken provides the main protein, with smaller amounts from the other ingredients. For a more balanced plate, serve a generous portion of the curry with a side of vegetables.

Choosing the chicken and vegetables

Chicken: The recipe uses about 600 g of breast, cut into small pieces, or chicken thigh pieces. Keep the pieces similar in size so they cook at roughly the same rate.

Vegetables: Fresh mushrooms or tinned mushrooms both work, while fresh tomatoes or tinned whole tomatoes are offered as alternatives. Dice the pepper and slice the onions so they soften during cooking.

Building the curry flavour

Browning: Cook the chicken with the onions in the oil for about 5 minutes before adding the other vegetables. This gives the cooking base time to soften and brown.

Spices: Curry powder and grated fresh ginger go in with the pepper and mushrooms. Fry them together for another 5 minutes, as directed, before adding the tomatoes.

Getting the sauce right

Coconut milk: Add the full 400 ml tin, then the same amount of water. The extra liquid gives the curry room to simmer before it thickens.

Doneness: After 20 minutes covered over a low heat, check that the chicken is cooked through and the sauce has thickened. If it needs more time, continue simmering gently until those cues are reached.

Timing and serving

Rice: The recipe serves the curry with 200 g of rice, arranged in a ring with the chicken in the middle. Cook the rice separately and have it ready for serving.

Finish: Fresh coriander and grated coconut are used as garnishes. Add them just before serving so their flavours and textures remain distinct.

How to season it

Salt and pepper: Season the coconut-milk mixture after adding it to the casserole. Taste the sauce before serving and adjust the seasoning if needed.

Ginger and curry: Both are listed without a precise quantity, so add them to taste. Start with a restrained amount if you prefer a milder curry.

Recipe notes & tips

• Cut the chicken into evenly sized 2–3 cm pieces for more consistent cooking.
• Prepare the pepper and onions before heating the oil so they are ready to add.
• Use a low heat for the covered simmer to help the sauce thicken without catching.
• If using tinned tomatoes, add them with their contents as the recipe directs.
• Taste the sauce at the end and adjust the salt and pepper before serving.

Variations

• Use chicken thighs: Swap the breast for thigh pieces as suggested in the recipe.
• Choose fresh mushrooms: Use 150 g fresh mushrooms instead of a tin.
• Use tinned tomatoes: Replace the three fresh tomatoes with a small tin of whole tomatoes.
• Adjust the ginger: Add more or less freshly grated ginger to suit your taste.
• Serve with extra coriander: Add more fresh coriander as a finishing garnish.

Common mistakes to avoid

• Uneven chicken pieces: Cut them to a similar 2–3 cm size so they cook evenly.
• Skipping the browning: Cook the chicken and onions together for about 5 minutes before adding the other ingredients.
• Adding the coconut milk too early: Add it after the tomatoes have cooked for a few minutes, as in the method.
• Simmering too fiercely: Keep the heat low and the casserole covered for the 20-minute simmer.
• Serving before checking: Make sure the chicken is cooked through and the sauce has thickened before dishing up.

How to store

Refrigerate leftover curry in a covered container and use within 2 days. Reheat gently in a saucepan until piping hot throughout; store and reheat the rice separately.

Frequently asked questions