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Chicken Curry for Lovers of Both Mild and Spicy Flavors

Step-by-step method

Let’s cook

At a glance

This quick chicken curry comes together in under 30 minutes and strikes the perfect balance between mild and spicy—you build aromatic layers with ginger, garlic, and warm spices, then simmer everything in creamy coconut milk with tender chicken and fresh vegetables. The clever part is letting your guests control the heat by adding sriracha to their own plates, while the base stays comfortably well-spiced but not fiery.

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    Sizzle the spices in the pan

    Peel the ginger and garlic and chop finely with a knife. Heat 2 tablespoons of oil in a large, deep pan (a wok is ideal, of course) and fry the ginger and garlic until fragrant. Add 2 tablespoons of curry powder and a tablespoon of turmeric. Fry for about another minute.

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    Simmer with coconut milk

    Pour in half of the coconut milk, stir well and let it simmer gently together for five minutes.

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    Add the chicken

    Add the finely chopped lemongrass and the chicken pieces. Pour in the rest of the coconut milk. Cook for about 5 minutes.

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Chicken Curry for Lovers of Both Mild and Spicy Flavors

bohynekuchyne
Active time total 22 min
Prep 5 min Cook 17 min
15 Ingredients
6 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 15 ingredients

Adjust servings

Equipment

What you'll need besides the ingredients.

Wok optional

What's in it?

425 kcal

Calories

28 g

Carbohydrates

15 g

Fats

45 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

I love Asian cuisine. A lot. And when I improvise an Asian-style dish, I pile fresh coriander into everything. I rarely follow a recipe to the letter, mostly because I only stock up on Asian ingredients after a trip to the Vietnamese market in Brno. I control the heat of this dish with sriracha sauce, which anyone who likes it spicy can add straight to their plate. The base dish itself is well-spiced but not hot. That way it's perfect when you've got several people at the table with different tolerances for spice.

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