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PrintSimple Chicken Curry
This Indian-inspired curry is an excellent addition to your weekly recipe rotation. Quick and easy, it’s the perfect go-to meal for a hectic weeknight.
![[+]](/images/uploads/recipes/2010/Nov/12/319_view.jpg)
Simple Chicken Curry
1 lb
boneless, skinless chicken thighs
450 g
1 Tbsp
vegetable oil
15 mL
1 clove
garlic, crushed
1 clove
1
onion(s), medium, chopped
1
1/2
red pepper(s), sliced
1/2
1/2
green pepper(s), sliced
1/2
4 tsp
cornstarch
20 mL
1 Tbsp
water
15 mL
1/4 tsp
black pepper
1 mL
1 Tbsp
curry powder
15 mL
3/4 cups
low-sodium chicken broth
175 mL
cilantro, chopped
Preparation
Serves 4
Cook time :
20 min
|
Preparation time :
10 min
Simple Chicken Curry
1
Cut chicken into bite size pieces. Heat oil in a skillet over medium heat; add garlic and onion and sauté until softened. Add chicken and stir to brown.
2
Blend cornstarch and 1 Tbsp (15 mL) water until smooth; stir in pepper, curry powder, chicken broth and cornstarch blend.
3
Add to skillet and bring to a boil, stirring constantly, until sauce thickens.
4
Stir in pepper slices, reduce heat, cover and simmer until chicken is cooked through and internal temperature reaches 165°F (74°C).
5
Garnish with chopped cilantro and serve with jasmine rice and peas.
