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My favorite One Pot IndoThai Chicken Curry
This IndoThai Chicken Curry is a quick and easy recipe perfect for when you want a ton of flavor but don’t have a ton of time.
You can make this with a variety of different cuts of chicken, or if you have a hot roast chicken from the deli, or straight from the oven then use this instead.
I’m a sucker for One Pot/Pan cooking as it saves on washing up and makes cooking so much simpler and enjoyable.
- Different cuts of chicken will work, you can also do this with prawns or fish or your favourite source of protein. Just be sure to not over cook delicate protein for instance prawns or fish as the texture will be wrong.
- You can adjust the chili level of this IndoThai Chicken Curry depending on your preference and what you have available. I used two green chillies – they were medium heat.
- If you’ve got any leftovers, this is great for freezing or reheating the next day.
- If you love cooking then do check out my recipe section.
- Full fat, or reduced fat coconut milk works. Personally I prefer the full fat version but it’s totally up to your preference and taste.
Ps the IndoThai Chicken Curry sauce is fab on it’s own. I’ll often make a batch and freeze in small quantities to use as a pour on sauce.
IndoThai Chicken Curry
Indo / Thai
This a simple, quick and easy recipe using mostly store cupboard and freezer ingredients.
Cook once & freeze or reheat leftovers.
Use light coconut milk if you want to reduce the fat content.
- 1 Tbsp Olive Oil
- 1 Medium Onion
- 3-4 Garlic Cloves
- 2 or so Chillies (to your taste)
- 1 Tbsp Garam Masala Spice
- 1 Tbsp Thai Red Curry Paste
- 1 can coconut milk
- 1 Chicken - 1kg + (either a whole chicken cut into 8 portions, or you can use chicken thighs, or even a roast chicken ready cooked)
- Add oil to your pan and heat upt
- Add the chicken and cook until it's browned on all sides - approx 5 minutes
- Take the chicken out of the pan and keep aside
- Add the diced onion, chilli & crushed garlic to the pan and fry until soft - approx 5-10 minutes
- Add Garam Masala and Chilli paste to the mix and fry for a few minutes (add a little water if you like to stop the spices sticking).
- Pour the coconut milk into the mix then add back the chicken
- Bring the milk to the boil then turn down the heat to a slow simmer
- Simmer the chicken in the coconut milk until cooked (20 minutes or so).
- If the sauce gets too thick add a little water, chicken or vegetable stock
- Garnish with chopped chilli and serve.
- If you have a pre-cooked deli chicken or a roasted chicken - then make the sauce as above then add the hot thicken into the sauce and let it marinade for a few minutes or so before serving.
- Bon Appetit x
- I served mine on a bed of cauliflower rice.