Easy Chicken Curry

• portions: 4 servings
• temps actif: 8 minutes
• temps total: 28 minutes

Ingrédients

1 ½ tbsp oil (vegetable, canola)

2 garlic cloves (, minced)

2 tsp ginger (, grated)

1/2 onion (, finely chopped)

500g / 1lb chicken thighs, sliced (Note 1)

2 ½ tbsp curry powder (Note 2)

270 ml / 1.25 cups coconut milk (, full fat, 9 oz, Note 3)

1 ½ cups (375 ml) chicken stock low sodium

1/2 tsp salt

3/4 cup frozen peas

1/4 cup coriander / cilantro leaves (, chopped)

Instructions

Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.

Add chicken and cook until it it changes from pink to white.

Add curry powder and cook for 2 minutes.

Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.

Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.

Serve over rice, noodles or mashed potato!

Nutrition

• Calories: 383 kcal
• Lipides Totaux: 25 g
• Lipides Saturés: 14 g
• Cholestérol: 118 mg
• Sodium: 295 mg
• Glucides Totaux: 10 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 2 g
• Protéines: 29 g