Curry chicken is a beloved dish worldwide, known for its vibrant flavors and the comforting warmth it brings to any meal. Today, we’re going to make your kitchen adventure as simple as possible with an easy three-step curry chicken recipe using curry paste. This method not only simplifies the cooking process but also ensures that the dish is rich and authentic in flavor.
Ingredients for Curry Chicken
- 1 kg chicken thighs, bone-in or boneless, skin-on for extra flavor
- 1 can (400 ml) coconut milk
- 3 tablespoons curry paste (red, yellow, or green, depending on your spice preference)
- 1 large onion, finely chopped
- 2-3 garlic cloves, minced
- 1 inch ginger, grated
- 2 potatoes, cut into chunks
- 1 carrot, sliced (optional)
- 1 tablespoon vegetable oil
- 1 cup water or chicken broth
- Fresh coriander for garnish
- Lime wedges for serving
- Salt to taste
🍳 Note: You can use either store-bought curry paste or make your own for a more personalized flavor profile.
Step 1: Preparation
- Prepare the Chicken: Trim any excess fat from the chicken thighs. If using bone-in chicken, score the pieces to allow the flavors to penetrate deeply.
- Mix with Paste: In a large bowl, combine the chicken with 1 tablespoon of curry paste. Rub the paste all over the chicken, ensuring even coating. Let it marinate for at least 15 minutes or up to an hour for richer flavor.
- Prepare Other Ingredients: While the chicken marinates, chop your onion, mince the garlic, grate the ginger, and cut the potatoes and carrots.
Step 2: Cooking the Curry
- Searing: Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the marinated chicken pieces and brown them on all sides, roughly 5 minutes. Remove the chicken and set aside.
- Aromatics: In the same pan, add more oil if necessary, then sauté the onions, garlic, and ginger until the onions are translucent. This should take about 3-5 minutes.
- Curry Paste: Stir in the remaining 2 tablespoons of curry paste, cooking for about 2 minutes to release its flavors.
- Add Solids: Return the chicken to the pan, followed by the potatoes and carrots, tossing everything together.
- Add Liquids: Pour in the coconut milk and water (or broth). Bring to a boil, then reduce heat to simmer. Season with salt.
Step 3: Simmering and Serving
- Cook: Let the curry simmer gently for 30-40 minutes or until the chicken is thoroughly cooked and the potatoes are tender. Stir occasionally to prevent sticking.
- Taste and Adjust: Taste the curry, adding more salt or even a pinch of sugar if needed to balance the flavors.
- Serve: Spoon the curry chicken over steamed rice or with flatbread. Garnish with fresh coriander and serve with lime wedges for an extra zing.
To wrap up, this three-step curry chicken recipe using curry paste not only brings out the best in flavor with minimal effort but also makes cooking this rich dish accessible to everyone, from novice cooks to seasoned chefs. The key points to remember are:
- Marinating: Marinating the chicken allows for deeper flavor infusion.
- Flavor Layers: Building the flavors layer by layer with aromatics, paste, and liquids is crucial for a complex taste profile.
- Simmering: A long, slow simmer helps in melding the flavors and tenderizing the meat.
With this approach, you can enjoy restaurant-quality curry chicken in the comfort of your home, impressing guests or simply treating yourself to a flavorful meal.
Can I use different types of curry paste for this recipe?
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Yes, you can! Red, yellow, and green curry pastes all work well, providing different levels of heat and flavor profiles. Adjust the amount of paste according to your spice tolerance.
How do I make my own curry paste?
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To make your own curry paste, blend ingredients like lemongrass, galangal, kaffir lime leaves, red chilies, coriander seeds, cumin seeds, garlic, shallots, and shrimp paste (optional). Adjust proportions to your taste.
Can I prepare this dish in advance?
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Absolutely! This curry chicken actually tastes better the next day. You can reheat it gently on the stove or in the microwave. The flavors meld together nicely when left to sit.
What can I serve with curry chicken?
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Steamed basmati rice is traditional, but you can also serve it with naan, roti, or even quinoa. For a complete meal, consider adding a side of cucumber salad or raita.
How do I store leftover curry?
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Let the curry cool to room temperature, then store it in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
