A flavorful and easy-to-make Chinese Curry Chicken recipe that combines tender chicken with vibrant vegetables and a creamy coconut curry sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Chinese
Diet:Gluten Free
Ingredients
Scale
2 tablespoons vegetable oil
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 bell pepper, sliced (any color)
2 carrots, sliced
2 tablespoons curry powder
1 teaspoon soy sauce
1 cup coconut milk
1 cup chicken broth
Salt and pepper to taste
Cooked rice, for serving
Chopped green onions, for garnish
Instructions
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion, garlic, and ginger. Sauté for 2-3 minutes until the onion is translucent.
Add the sliced bell pepper and carrots to the skillet. Cook for another 3-4 minutes until the vegetables are slightly tender.
Stir in the curry powder and soy sauce, mixing well to coat the vegetables.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer.
Return the cooked chicken to the skillet, reduce the heat to low, and let it simmer for 10-15 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
Serve the curry chicken over cooked rice and garnish with chopped green onions.
Notes
For a spicier version, add a teaspoon of red pepper flakes or a chopped chili pepper when sautéing the onions.
You can substitute the chicken with tofu or chickpeas for a vegetarian option, adjusting the cooking time as needed.