One-Pan Coconut Milk Chicken Curry

Ingredients

• 1 1/2 lb chicken thighs (680 g)
• 1 tablespoon oil (14 g)
• 1 onion (200 g)
• 1 bell pepper (150 g)
• 3 garlic cloves (9 g)
• 1 tablespoon ginger (6 g)
• 2 tablespoons curry powder (14 g)
• 1 teaspoon turmeric (3 g)
• 1 can coconut milk (400 g)
• 1/2 cup chicken stock (120 g)
• 1 cup frozen peas (145 g)
• 2 tablespoons lime juice (30 g)
• 1/4 cup cilantro (15 g)
• 3 cups cooked basmati rice (475 g)

Instructions

1. Prepare chicken. Pat chicken dry and cut it into one-inch pieces. Season with salt and pepper. Chop onion and bell pepper, mince garlic, and grate ginger. Stir the coconut milk in its can, then set every ingredient beside the stove before heating the skillet.
2. Brown chicken. Heat oil in a wide skillet over medium-high heat. Add chicken in one layer and leave it undisturbed for three minutes. Turn pieces and cook two minutes more, until browned in spots. Transfer chicken to a plate; brown in batches when necessary.
3. Cook aromatics. Lower heat to medium. Add onion and bell pepper, scraping browned bits from the skillet. Cook five minutes, until onion is translucent and pepper softens. Add garlic, ginger, curry powder, turmeric, and cayenne if wanted. Stir for thirty seconds, just until fragrant.
4. Simmer sauce. Pour in coconut milk and stock, stirring until smooth. Return chicken and collected juices. Bring sauce to a gentle simmer, reduce heat to medium-low, and cook uncovered for ten to twelve minutes. Stir twice, and confirm the thickest chicken piece reaches 165°F.
5. Finish curry. Stir in frozen peas and cook two minutes, until bright and hot. Turn off heat, stir in lime juice, and taste for salt or cayenne. Spoon curry over rice, scatter cilantro on each serving, and offer extra lime wedges at the table.

Notes

• Use full-fat canned coconut milk for the richest sauce. Light coconut milk works, but makes a thinner curry. Stir the can well before measuring.
• Use a wide skillet so chicken browns instead of steaming. In a smaller pan, sear in batches; space creates browned bits for the sauce.
• Refrigerate curry apart from rice. Reheat gently with stock, stirring until smooth; fresh rice keeps better texture.