Chicken Curry for Lovers of Both Mild and Spicy Flavours

Step-by-step method

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At a glance

You're building a beautifully balanced curry that starts with fragrant spices, then simmers together chicken and vegetables in coconut milk in just 27 minutes total. The clever part is keeping the base mild and letting guests control their own heat level with sriracha, so everyone gets to enjoy it their way.

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    Fry off the spices

    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 in it. 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 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 Flavours

bohynekuchyne
Active time total 30 min
Prep — Cook 30 min
15 Ingredients
6 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 15 ingredients

Adjust servings

What's in it?

429 kcal

Calories

29 g

Carbohydrates

15 g

Fats

46 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'm improvising an Asian dish, I tend to throw fresh coriander into everything. I rarely follow a recipe to the letter, mostly because I only stock up on proper Asian ingredients after a trip to the Vietnamese market in Brno. I controlled the heat of this dish with sriracha sauce, which the spice-lovers at the table can add to their own plate. The base dish itself is just nicely spiced, not hot. That way it's perfect if you've got several people at home with different tastes when it comes to heat.

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