The Quick Curry Chicken I Make When I’m Starving
I actually haven’t heard anyone say this before, but drinking coffee makes me SO hungry after breakfast! I think it’s more common for coffee to reduce one’s appetite, but it has never been the case for me. I also get way too engrossed with work that I push lunch back as far as I can, and I’m starving before I even turn on the stove and feel like passing out😂
So this quick curry chicken recipe is a lifesaver!
I love that It’s fast, cosy, and surprisingly punchy — using just a few ingredients you probably already have at home:)
Prep time: 5 minutes
Cook time: 15 minutes
Serves: 1
Ingredients
200g chicken breast or thigh, sliced
Neutral oil (I used avocado oil)
1 tsp light soy sauce
1½ tsp cornstarch + 1 tsp cornstarch for slurry
½ white onion, sliced
150–200ml chicken stock
1½ tsp madras curry powder
1–2 tsp sugar
Method
Prep the chicken & onions - Slice the chicken then mix with light soy sauce and cornstarch. Set aside while you prep the onions.
In a pan, heat oil over medium-high and cook the chicken until it turns opaque. Set aside.
Add more oil to the same pan, lower heat to medium and sauté onions until soft.
Pour in the chicken stock to deglaze. You don’t have to pour all 200ml at once. You can always add more and adjust later.
Add in the curry powder and give it a good stir. You can also add salt & sugar to taste in this step.
Make slurry - Combine cornstarch with 2 tsp of water. Stir until you get a watery liquid and add to the curry in the pot. Stir the pot until the sauce thickens.
Add chicken back into the pot to cook for about a minute more, then do one last tasting and adjust the flavour if needed.
Serve hot with rice and enjoy!~
Extra Tips
Thigh meat will be juicier and more tender, but breast works fine especially if you’re looking for lower fat and higher protein.
Add chopped potatoes or frozen mixed veggies if you want to bulk it up with more fiber.
Add a splash of coconut cream or cooking cream, which will cut the acidity & spice of the curry powder. Without cream, it’s much more earthy, spicy & light.
Quick Curry Chicken
Curries don’t have to take a long time to cook, although the flavour pay off is usually greater. For my solo lunches at home, I don’t have the luxury of time to cook for hours, but neither do I have the energy to do so. I love leftovers or any hearty recipe under 30 minutes and this hits the spot!
