Ingredients
Scale
- For the Chicken & Marinade (Optional but Recommended):
- 1.5 lbs (approx. 680g) boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
- 1/2 cup plain yogurt (full-fat recommended for creaminess)
- 1 teaspoon mild curry powder
- 1/2 teaspoon turmeric powder
- Pinch of salt
- For the Curry Sauce:
- 2 tablespoons vegetable oil or coconut oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated (optional, or use 1/2 teaspoon ginger powder for a milder taste)
- 1.5 tablespoons mild curry powder (ensure it’s a very mild blend, low in chili)
- 1 teaspoon turmeric powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 (13.5 oz / 400ml) can full-fat coconut milk
- 1 cup low-sodium chicken broth or vegetable broth
- 1 tablespoon tomato paste
- 1 large carrot, peeled and diced small
- 1 medium potato, peeled and diced small (e.g., Yukon Gold or Russet)
- 1 cup frozen peas
- 1–2 teaspoons honey or maple syrup (optional, to balance flavors for kids)
- Salt and freshly ground black pepper to taste
- Fresh cilantro (coriander leaves), chopped, for garnish (optional)
Instructions
- Marinate the Chicken (Optional but Recommended – 30 mins to 1 hour before cooking):
- In a medium bowl, combine the cubed chicken, plain yogurt, 1 teaspoon mild curry powder, 1/2 teaspoon turmeric, and a pinch of salt.
- Mix well to ensure all chicken pieces are coated.
- Cover the bowl and refrigerate for at least 30 minutes, or up to an hour. This step helps tenderize the chicken and infuse it with initial flavor. If short on time, you can skip this, but it does make a difference.
- Prepare the Aromatics and Spices:
- While the chicken is marinating (or as your first step if not marinating), finely chop the onion, mince the garlic, and grate the ginger (if using).
- Measure out your spices for the sauce (1.5 tbsp mild curry powder, 1 tsp turmeric, 1/2 tsp cumin, 1/2 tsp coriander) into a small bowl so they are ready to go. This is called “mise en place” and makes cooking smoother.
- Sauté the Aromatics:
- Heat the vegetable oil or coconut oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add the chopped onion and cook, stirring occasionally, for 5-7 minutes, or until softened and translucent.
- Add the minced garlic and grated ginger (if using). Cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic.
- Bloom the Spices:
- Add the pre-measured spice blend (curry powder, turmeric, cumin, coriander) to the pot with the onions and garlic.
- Stir constantly for 1 minute. This step, called “blooming,” toasts the spices and releases their essential oils, deepening their flavor significantly. It will smell wonderfully aromatic.
- Cook the Chicken:
- Add the marinated chicken (or plain chicken if not marinating) to the pot.
- Increase the heat slightly to medium-high and cook, stirring occasionally, for 5-7 minutes, or until the chicken is lightly browned on all sides and no longer pink. It doesn’t need to be cooked through at this stage.
- Build the Sauce:
- Stir in the tomato paste and cook for 1 minute, stirring it into the chicken and spices.
- Pour in the full-fat coconut milk and chicken broth. Stir well to combine, scraping up any browned bits from the bottom of the pot (these add lots of flavor!).
- Add the diced carrots and diced potatoes to the pot.
- Bring the mixture to a gentle simmer.
- Simmer to Perfection:
- Once simmering, reduce the heat to low, cover the pot, and let it cook for 15-20 minutes.
- Stir occasionally to prevent sticking. The curry is ready when the chicken is cooked through and the potatoes and carrots are tender when pierced with a fork.
- Final Touches:
- Stir in the frozen peas and cook for another 2-3 minutes, just until they are heated through and bright green.
- If using, stir in the honey or maple syrup.
- Taste the curry and adjust seasoning as needed. Add a pinch more salt or a tiny bit more curry powder if you feel it needs it (but be cautious with spice levels for kids).
- Serve:
- Ladle the creamy chicken curry into bowls.
- Garnish with fresh chopped cilantro (if desired) for a pop of color and freshness.
- Serve hot with your family’s favorite accompaniments.
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-450