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Quick and Creamy Chinese Curry Chicken

Quick and Creamy Chinese Curry Chicken - featured image
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A fast and comforting Chinese curry chicken recipe with a creamy coconut milk sauce, perfect for busy weeknights. Tender chicken thighs simmered in a mildly spiced, silky curry sauce that pairs beautifully with jasmine rice or fresh salad.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs (about 450 g), cut into 1-inch cubes
  • 2 tablespoons curry powder
  • 1 cup (240 ml) full-fat coconut milk
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1/2 cup (120 ml) chicken broth
  • 2 tablespoons vegetable oil (canola or sunflower)
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon honey
  • Salt and pepper to taste
  • Optional garnish: fresh cilantro leaves or sliced green onions

Instructions

  1. Cut chicken thighs into bite-sized 1-inch cubes and pat dry with paper towels.
  2. Heat vegetable oil in a large skillet over medium-high heat. Add chopped onion and cook 3-4 minutes until softened and translucent.
  3. Add minced garlic and grated ginger; cook 1-2 minutes until fragrant.
  4. Push aromatics to the side and add chicken pieces. Cook 5-6 minutes, stirring occasionally, until lightly browned but not fully cooked.
  5. Sprinkle curry powder evenly over chicken and aromatics. Stir and toast for about 1 minute, stirring constantly to avoid burning.
  6. Slowly add coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer, scraping up browned bits.
  7. Add soy sauce, honey, salt, and pepper. Stir well.
  8. Reduce heat to medium-low and simmer uncovered for 10-12 minutes until sauce thickens and chicken is cooked through (internal temperature 165°F / 74°C). Stir occasionally.
  9. Taste and adjust seasoning if needed. Remove from heat.
  10. Serve over steamed jasmine rice or alongside a cucumber salad. Garnish with cilantro or green onions if desired.

Notes

Pat chicken dry before searing for better browning. Toast curry powder briefly with aromatics to release flavor but avoid burning. Simmer gently to thicken coconut milk sauce without curdling. Adjust seasoning after simmering for best balance. If sauce thickens too much, add a splash of broth or water to loosen. For gluten-free, substitute soy sauce with tamari. Optional vegetables like bell peppers or snap peas can be added in last 5 minutes.

Nutrition

Keywords: Chinese curry chicken, creamy curry chicken, quick dinner, easy chicken recipe, coconut milk curry, weeknight dinner, mild curry, chicken thighs recipe

Find it online: https://emacrave.com/quick-and-creamy-chinese-curry-chicken-recipe-easy-and-delicious-dinner-idea/