This Easy Curry Recipe is made with curry powder for fast and delicious results! This is a classic curry chicken dish that will please all tastes, whether you prefer Indian or Southeast-Asian style curry. Add your own choice of additional vegetables (green beans, okra, or eggplant work well), and you can also choose your preferred cooking method - either stovetop or in the oven. Any way you cook it, this easy curry is bound to please even the toughest curry critic at your table. ENJOY!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: SERVES 3-4 (with rice)
- 1 lb chicken breast or thigh, chopped into small chunks, OR whole chicken pieces
- 2-3 potatoes, chopped into chunks
- optional: 1-2 medium tomatoes, chopped into chunks
- 1/4 cup fresh coriander for garnish
- 2 Tbsp. homemade curry powder , OR 3 Tbsp. Madras curry powder or regular curry powder
- 2 bay leaves
- optional: 1 cinnamon stick
- 1/2 to 1 tsp. chili flakes or cayenne pepper, to taste
- 2 shallots OR 1/2 cup purple onion, diced
- 4-5 cloves garlic, minced
- 1 thumb-size piece galangal OR ginger, grated
- 1/2 cup chicken stock or broth
- 1+1/2 Tbsp. ketchup OR sweet tomato puree
- 1 can thick coconut milk
- 2-3 Tbsp. fish sauce
- 1/2 tsp. sugar
- 2-3 Tbsp. vegetable oil for stir-frying
- Optional: 1-2 whole kaffir lime leaves (available at Asian food stores)
- Place a wok or large frying pan over medium-high heat. Add the curry powder, bay leaf, cinnamon stick (if using) and chili/cayenne. "Dry fry" these spices 1-2 minutes, until lightly toasted and fragrant.
- Add 2 Tbsp. oil, plus the shallots, garlic, and galangal or ginger. Also add a few Tbsp. of the chicken stock - enough to keep ingredient frying nicely. Stir-fry 1 minute.
- Add the chicken and potatoes, stir-frying 1 minute to coat with the spices.
- Add remaining stock plus ketchup/tomato puree, stirring well to combine.
- Add the coconut milk, fish sauce, sugar, and lime leaf (if using).
- Bring to a boil, then cover and reduce to simmer for 30 minutes or until chicken is tender. OR transfer curry to a large covered casserole dish and bake 1 hour at 350 degrees. Add tomatoes during the last 10 to 15 minutes of cooking (not before or they will prevent potates from cooking).
- When chicken has achieved desired tenderness, taste-test the curry for saltiness and flavor, adding more fish sauce as needed until desired flavor/salt level is achieved. Also add more cayenne, chili sauce, or fresh-cut chilies if you prefer it spicier. If too spicy, add more coconut milk or a little plain yogurt. Add a little more sugar if it's too sour for your taste.
- Sprinkle over the fresh coriander, serve with plenty of steamed rice, and ENJOY!