This chicken curry recipe is something we make almost weekly — it’s seriously that addictive. And it’s nice because many of the ingredients are either canned or frozen so having them on hand all the time isn’t too tricky. If you use a curry powder that isn’t spicy, you’ll probably want to add some cayenne but if you make it with the Spice Alley Madras Curry Powder, the heat level is really lovely on its own.
Makes: 4-6 servings
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
- 2 T canola oil
- 1-1.5 lbs boneless skinless chicken thighs (cut each thigh in half)
- 1 medium onion, thinly sliced
- 2 medium/large sweet potatoes (peeled and cut into 1-inch pieces)
- 15 oz can chickpeas (drained and rinsed)
- ¾ cup coconut milk (full fat)
- ½ cup chicken stock
- 15 oz can tomato sauce
- 2 T Madras Curry Powder
- 1 tsp salt (or to taste)
- 1.5 cups of frozen green peas
- Juice of 1 lemon
- Fresh cilantro as garnish
- Serve atop Basmati rice (long-grain white rice)
First, mix the coconut milk, chicken stock, tomato sauce, salt, and curry powder in a bowl until they’re well combined. Set aside.
Heat oil in a 6 quart Dutch oven on the stovetop on high heat. Add onions and cook (stirring regularly) until they are soft and translucent. Add the chicken thighs and nestle into the onions so the chicken is touching the pot — flip to lightly brown both sides.
Add sweet potatoes and chickpeas and stir to combine. Then add the coconut curry mixture to the pot and mix well.
Lower the heat to simmer and cover. Cook on low for about 40 minutes (or until the sweet potatoes are soft), stirring occasionally.
Now is a good time to make the Basmati rice. We prefer to use a rice cooker so this step is pretty hands-off.
Just before serving, add the lemon juice to the pot and mix it in.
Serve the curry in shallow bowls over rice and garnish with cilantro. Enjoy!