This easy chicken curry recipe is perfect for a quick weeknight meal. Cooked in one skillet, it's ready in just 30 minutes! Serve with rice and naan for a delicious Indian-inspired meal.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Brown the chicken on all sides. Remove chicken from the skillet.
2 tablespoons olive oil
Heat the remaining 1 tablespoon of olive oil in the skillet. Add in the onion. Season with salt and cook until softened.
2 tablespoons olive oil, 1 small onion
Add in the garlic, ginger, and red pepper, and cook for a couple minutes until softened.
3 cloves garlic, 1 knob ginger, 1 red bell pepper
Add in the browned chicken and sugar. Stir in the coconut milk and lime juice. Cover the pan and let the mixture simmer for 15 minutes or until the chicken is cooked through.
1 tablespoon brown sugar, 13.5 ounces coconut milk, Juice of 1 lime
Mix the cornstarch with 2 tablespoons water (to make a slurry). Pour the mixture into the curry and stir until thickened.
1 tablespoon cornstarch
Serve chicken curry in bowls with basmati rice and lime wedges. Sprinkle cilantro and chopped cashews over the top.
Video
Notes
Storage: Store chicken curry in an airtight container in the refrigerator for 3 days.