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One-Pan Chicken Curry Recipe

One-Pan Chicken Curry Recipe

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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 6 servings

what you'll need

  • 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

let's do it

  • 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.

One Last Thing

You can find canned coconut milk in the Asian food isle of your local supermarket.
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