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Asian Chicken Curry

Curry is an Indian dish by origin but the dish spread its popularity in Asia, the UK, South Africa, and the West Indies. There are also various curry spices – red, green, and yellow – which are a mixture of up to 20 different spices.
Course Main Course
Cuisine Asian, Indian
Keyword chicken curry, Indian dish
Prep Time 15 minutes
Cook Time 1 hour
Servings 6


  • 6 lbs chicken thighs or drumsticks
  • 2 cans coconut milk
  • 2 inches minced ginger
  • 2 tbsp minced garlic
  • 1 whole onion chopped
  • 1 cup carrots chopped
  • 3 pieces potatoes peeled and sliced into chunks
  • 1 cup sweet green peas
  • salt and black pepper to taste
  • chili pepper flakes
  • 3 tbsp yellow curry powder
  • 1 tbsp hot Indian curry


  • sliced mushrooms
  • Thai basil leaves
  • peas
  • eggplant
  • bamboo shoots


  • Wash and cut the chicken into small pieces, remove skin. Drain and set aside.
  • In a large pan, pour a little oil and sauté the ginger, onion and garlic for about 5 minutes.
  • Add the chicken. Stir-fry the chicken for about 10-20 minutes or until the water has evaporated and chicken is turning light brown. You could also puncture the chicken pieces to make sure the insides are cooked through.
  • Add the curry powder. Stir-fry for about 5 minutes until the chicken absorbs the curry powder.
  • Season with salt and pepper to taste.
  • Add two cans of coconut milk.
  • Turn up the heat to medium-high, stirring occasionally to prevent the coconut milk from burning. Once the coconut milk boils, add the potatoes.
  • Cook the potatoes for about 15 minutes or until tender.
  • Add the carrots and peas. Taste and add salt as needed.
  • Adjust heat to low and simmer uncovered for about 30 minutes to an hour. Stir occasionally so the coconut milk doesn’t get burned.
  • To add more spice, add dried chili pepper flakes according to taste.If you want it super spicy, use 1-2 sliced jalapeno peppers instead of chili flakes.
  • Serve with hot jasmine rice.


  • The Kitchenatics cooling rack is also useful for washing and draining chicken pieces and vegetables.
  • The low heat will cook the coconut milk and will add more aroma to your dish. You will see your curry turn into a very creamy dish.