Simple Chicken Curry with Sauteed Veggies
Prep time
Cook time
Total time
If you've never tried curried recipes before, this is your introduction to the Asian flavor palette. If you're a seasoned expert, Simple Chicken Curry with Veggies won't disappoint. Move over and let a new Asian dish into your recipe box.
Recipe type: Main Dishes
Cuisine: Asian
Serves: 4 servings
  • 1 Tablespoon vegetable oil
  • 1 tablespoon grated ginger, fresh & grated, or frozen & grated
  • 2 cloves garlic, finely minced or pressed
  • 2 teaspoons curry powder, preferable Penzy's Sweet Curry Powder
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 can (13.6 ounce) coconut milk. regular fat or low fat
  • ½ tablespoon light brown sugar
  • ½ tablespoon fish sauce
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon cornstarch (optional)
  • ¼ - ½ cup chopped cilantro
  • Hot, cooked rice or quinoa for serving
  1. In a large, 12-inch nonstick skillet, heat the oil over medium heat until hot. Add the ginger and garlic and cook, stirring constantly, for about 30 seconds, until it starts to smell fragrant.
  2. Sprinkle in the curry powder, coriander and cumin. Cook for another 30 seconds, stirring to prevent burning.
  3. Add the chicken and cook until lightly browned, 2-3 minutes (it doesn't need to be cooked all the way through quite yet).
  4. Stir in the coconut milk, brown sugar, fish sauce, salt and pepper. Bring the mixture to a simmer. Cook for 4-5 minutes until the chicken is cooked through.
  5. If you would like the sauce a bit thicker, whisk together the cornstarch with 2 tablespoons cold water in a small bowl. Once combined, stir the mixture into the simmering curry. Simmer, stirring constantly, for a minute or so until the sauce thickens a bit.
  6. Stir in the cilantro. Season with additional salt and pepper to taste, if needed. Serve the curry over hot, cooked rice, quinoa or whatever else you might like (or it can be served on its own).
I'm not sure what vegetables to serve. I opted for microwaved Green Giant frozen Brussel sprouts, and carrots slivered into strips and sauteed in 1 Tablespoon unsalted butter and 1 teaspoon brown sugar.

I did not alter Mel's Kitchen Cafe recipe, except to use whole fat coconut milk. Rather than add cornstarch slurry, I just simmered the dish down for a bit for the desired consistency, which Mel offers as an alternative.
Recipe by At Mimi's Table at