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5-Ingredient Chicken Curry

5-Ingredient Chicken Curry - recipe card
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A rich, creamy chicken curry made with just five main ingredients in the style of Jamie Oliver. Tender chicken thighs are simmered in a fragrant coconut and curry paste sauce until thick and luscious, perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1 1/2 lbs boneless skinless chicken thighs (about 6 thighs), trimmed of excess fat and halved crosswise
  • 1 medium yellow onion (about 8 oz), finely diced
  • 3 tablespoons curry paste (such as tikka masala or korma paste)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper to taste
  • Fresh cilantro leaves for garnish (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels to remove excess moisture. Season with 1/4 teaspoon of the salt and a few grinds of black pepper. Drying the chicken ensures a good sear rather than steaming.
  2. Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until the oil shimmers and flows like water. Carefully place the chicken pieces skin-side down (if using skin-on) or just in a single layer. Sear without moving for 4-5 minutes until the underside is deep golden brown. Flip and sear the other side for 3 minutes. Transfer the browned chicken to a plate. The browning builds deep flavor through the Maillard reaction.
  3. Reduce the heat to medium-low. Add the diced onion to the pan (there should be about 1 tablespoon of fat remaining; if not, add a splash of oil). Cook, stirring frequently with a wooden spoon, for 5-6 minutes until the onion is soft and translucent. Scrape up any browned bits from the bottom of the pan as the onion releases moisture; those bits carry flavor.
  4. Add the curry paste to the pan and stir it into the onion. Cook for 1 minute, stirring constantly, until the paste is fragrant and darkens slightly. Toasting the paste intensifies its spices and removes raw flavor.
  5. Slowly pour in the coconut milk, stirring to combine with the paste and onion. Add the remaining 1/4 teaspoon salt. Bring the sauce to a gentle simmer over medium heat—you should see small bubbles breaking the surface but not a rolling boil. Simmer for 2 minutes to meld the flavors.
  6. Nestle the browned chicken thighs back into the sauce, along with any juices that accumulated on the plate. The chicken should be mostly submerged. Reduce heat to low, cover the pan with a lid slightly ajar, and simmer gently for 15 minutes. The gentle cooking keeps the chicken tender without toughening.
  7. Remove the lid and increase the heat to medium-high. Let the sauce boil lightly for 5-7 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. The sauce will reduce and concentrate in flavor. If you prefer a thicker gravy, simmer a few minutes longer.
  8. Taste the curry and adjust seasoning with more salt or black pepper if needed. If the sauce tastes too salty, add a squeeze of lemon juice or a splash of water to balance.
  9. Remove the pan from the heat. Let the curry rest for 3 minutes off the heat before serving; this allows the sauce to settle and the chicken to reabsorb some moisture.
  10. Serve the chicken curry over steamed basmati rice or with warm naan bread. Garnish with fresh cilantro leaves if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. The curry can be frozen for up to 3 months; thaw overnight in the fridge before reheating. To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally, until the sauce is bubbling and the chicken is heated through (165°F / 74°C internal temperature). If the sauce has thickened too much, thin with a splash of water or coconut milk.

Nutrition

Keywords: 5 ingredient chicken curry, easy curry recipe, Jamie Oliver curry, quick chicken curry, coconut milk curry, chicken thigh curry, one pan dinner, Indian inspired, weeknight dinner, creamy curry

Find it online: https://britishrecipes.uk/5-ingredients-curry-chicken/