If you’re like us, finding a dinner recipe that is quick, easy, and can be done in one pot or pan is a way to stay sane during the weeknight dinner rush. Like so many families, we often fall back on some form of chicken for dinner. And while chicken is great and super versatile, it can feel a bit uninspired. If you’re looking for a way to pep up tired chicken, look no further than this super easy and delicious curry chicken dinner.
The best part is that you don’t need fancy ingredients to put this dish on the table. Instead of using chicken breasts, we like to use chicken thighs; they’re less expensive than chicken breasts, but more importantly, the darker meat adds way more flavor, along with healthy fats. And if you need another excuse to make this dish, here’s one more: it can be done in one skillet, so cleanup is easy-peasy. Serve this with a side of pita bread – it will help you scoop up any sauce left behind!
Creamy Curry Chicken
40 minutes to prepare serves 4
- 4 boneless chicken thighs
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 1 tablespoon ginger, minced
- 1 medium yellow onion, diced
- 1 (13.5 oz.) can coconut milk
- ¼ cup thyme, chopped
- Kosher salt and freshly ground black pepper, to taste
- Olive oil
- Red pepper flakes, to taste
- Season chicken thighs with olive oil, salt, and pepper.
- Heat 2 tablespoons olive oil in a large skillet or pan over medium-high heat. Place chicken thighs in hot oil and brown for 3 minutes per side. Remove from skillet and set aside.
- Add 1 tablespoon olive oil to the pan and sauté diced onion until softened.
- Mix in curry powder, minced garlic and ginger, stirring frequently to prevent burning, for 1 minute.
- Pour in coconut milk and bring to a simmer, then return chicken thighs to the pan and bring sauce to a boil.
- Cover pan and reduce heat to low, allowing the chicken and sauce to simmer for 20-30 minutes or until the chicken is fully cooked. Sprinkle chopped thyme over the top and serve hot. Enjoy!
Recipe adapted from From A Chef's Kitchen