Our chicken curry features a quick pan sauce using cornstarch, curry powder and chicken broth. It’s a perfect meal on hectic weeknights or when you’re just too tired to cook a huge meal and want something in a hurry. Makes for some amazing leftovers the next day as well.
It doesn’t require a lot of effort either. Simply fry up the onions and chicken, add the sauce, some veg and let it simmer until the chicken is cooked through–about 5 minutes. While our recipe calls for chicken thighs, you can easily substitute it with the same amount of chicken breast. Likewise try experimenting with whatever veg you have hand. This dish pairs amazingly with broccoli, cauliflower, green beans, peas, sweet potatoes, squash, spinach and tomatoes, to name but a few!
Serve over a bed of basmati rice and peas. Like this recipe? Then you’ll love our other curry dishes below!