We confess—we absolutely love Indian cuisine and were slightly intimidated about developing a one-pan chicken curry recipe. We had to achieve the taste we were looking for while creating a recipe that is easy to make!
Our process ended up being rather straightforward from start to finish—not laborious or intimidating like we initially thought! This dish will make your home smell fantastic and is a complete meal when served over a bed of steamed basmati rice. It’s fun to try new things!
One-Pan Chicken Curry Recipe
- 3 lbs boneless, skinless chicken thighs
- salt, to taste
- pepper, to taste
- 2 Tbsp olive oil
- 1 large onion, diced
- 4 garlic cloves
- 1 Tbsp curry powder
- 1/4 tsp cayenne pepper
- 1 Tbsp tomato paste
- 1 cup low-sodium chicken stock
- 13 oz can unsweetened
- 1 head cauliflower, cut into 1 inch florets
- 15 oz can chickpeas, rinsed and drained
- chopped cilantro, for garnish
- Rinse and pat dry chicken thighs. Season with salt and pepper.
- Heat oil in skillet over medium high heat then add thighs. Cook until golden about 5 minutes turning halfway through. Remove thighs to a plate and add onion to fat in skillet. Cook 3 minutes.
- Add garlic, curry powder, cayenne and tomato paste and cook 1 minute more. Add chicken stock, coconut milk, cauliflower and chickpeas. Stir to combine. Nestle chicken back into pan, adding any accumulated juices and bring to a simmer. Partially cover pan and simmer 15-20 minutes until chicken is cooked through.
- Remove lid and add peas. Cook 2 minutes and garnish with cilantro. Serve over basmati rice.
You can find canned coconut milk in the Asian food isle of your local supermarket.