Description

A forgiving, affordable, and creamy chicken curry made with pantry staples like coconut milk and chicken thighs. This 30-minute meal is perfect for busy weeknights and costs less than five dollars per serving.

Ingredients

Scale

1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1.5-inch chunks
1 can (13.5 oz / 400ml) full-fat coconut milk
2 tablespoons (12g) yellow curry powder
1 large yellow onion (200g), diced
3 cloves (15g) garlic, minced
1 tablespoon (14g) fresh ginger, grated
1 tablespoon (8g) all-purpose flour
1 tablespoon (15ml) lime juice
1 cup (100g) frozen peas
1 tablespoon oil (for sautéing)
Salt and pepper to taste

Instructions

Pat chicken thighs dry and cut into 1.5-inch chunks. Season generously with salt and pepper.
Heat oil in a large skillet over medium heat. Add diced onion and cook for 3 minutes until translucent.
Add minced garlic and grated ginger; cook for 1 minute until fragrant.
Add curry powder and stir into the aromatics for 60 seconds to bloom the spices.
Add chicken chunks to the pan. Let sit for 2 minutes to sear, then flip and cook for 3-4 minutes until lightly browned.
Pour in coconut milk, scraping up browned bits from the bottom. Sprinkle flour over the liquid and stir to prevent lumps.
Bring to a gentle simmer, then reduce heat to medium-low. Cook uncovered for 10-12 minutes until chicken is cooked through and sauce thickens.
Stir in frozen peas and lime juice. Cook for 1 more minute until peas are heated through. Adjust seasoning if needed and serve over rice.

Notes

Use full-fat coconut milk for the best texture. Chicken thighs stay juicier than breasts. Curry tastes better the next day as flavors meld. Can be frozen for up to 3 months.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: Asian

Nutrition

Serving Size: Served over fluffy w
Calories: 450
Sodium: 600
Fat: 22
Carbohydrates: 25
Fiber: 2
Protein: 30

Keywords: chicken curry, coconut chicken, budget meal, weeknight dinner, creamy curry, easy recipe, family meal