Creamy Chicken Curry Recipe: A Favorite Dish of Kate Middleton Indian Recipes Dinner Chicken Recipes Gluten-free Budget Recipes
Kate Middleton, the Princess of Wales, has announced that she's been diagnosed with cancer and is undergoing chemotherapy. She did not reveal the type of cancer she is battling in the video released. Kate's diagnosis of cancer is a scary reminder to all of us that cancer can happen to anyone. Our prayers are with Kate as she battles the disease, as they are with her father-in-law, King Charles, who is also undergoing cancer treatment.
One way to like to remember or show respect to those we've lost or who are going through a hardship is through their favorite family recipes. It's not a secret that Kate and her husband, Prince William, are big fans of Indian-style curry. We think Kate would love this easy Indian chicken curry recipe.
To make this quick gluten-free chicken curry that's on the table in less than 30 minutes, you need just a few ingredients. Here is your shopping list so you can enjoy a bowl or plate of this curry tonight: boneless chicken thighs, vegetable oil, fresh garlic, fresh ginger, onion, curry powder, full-fat coconut milk, low-sodium chicken broth, optional frozen peas and parsley or cilantro for serving.
This aromatic chicken curry can be served over rice, noodles or even mashed potatoes for a dinner fit for a Royal.
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Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 1 small onion, chopped fine
- 1 pound boneless chicken thighs, cut into bite-sized pieces
- 2 1/2 - 3 tablespoons curry powder
- 1 1/4 cups full-fat coconut milk
- 1 1/2 cups low-sodium chicken broth
- 1 cup frozen peas (optional)
- 1/4 chopped fresh cilantro or fresh parsley
Helpful Products
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Skillet
- Salt and Pepper
- Airtight Containers
- Pepper Grinder
Recipe Notes
- Be sure to chop the onion fine so it softens before the garlic can burn.
- Don't like green peas? Leave them out.
- Try this recipe with ground chicken.
- Store any leftovers in an airtight container in the fridge for up to three days.
Here's how to make it:
- Heat the oil in a skillet over medium-high heat. Add the onion, ginger and garlic. Cook, stirring, until onion has softened, about 2 to 3 minutes.
- Add the chicken and cook until it turns white. Add the curry powder and cook, stirring, for 2 minutes.
- Pour in the coconut milk and chicken broth. Reduce the heat to low and simmer for about 10 minutes or until the sauce reduces slightly and thickens.
- If using peas, stir them in. Season with salt and black pepper, to taste. Cook about 2 more minutes. Garnish with cilantro or parsley, if desired.
Nutrition Facts Per Serving
Calories: 622
Total Fat: 45.1g
Saturated Fat: 17.3g
Cholesterol: 190mg
Sodium: 206mg
Total Carbohydrate: 9.5g
Dietary Fiber: 3.1g
Total Sugars: 3.3g
Protein: 42.9g
Vitamin D: 0mcg
Calcium: 67mg
Iron: 4mg
Potassium: 175mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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