Simple Chicken Curry

Cuisine Style: Asian Cook Time: 30 mins Serves: 4 Add to my planner


1 lb (450 g) boneless, skinless chicken thighs
1 Tbsp (15 mL) vegetable oil
1 clove garlic, crushed
1 onion, medium, chopped
1/2 red pepper, sliced
1/2 green pepper, sliced
4 tsp (20 mL) cornstarch
1 Tbsp (15 mL) water
1/4 tsp (1 mL) black pepper
1 Tbsp (15 mL) curry powder
3/4 cups (175 mL) chicken broth
cilantro, chopped


  1. Cut chicken into bite size pieces. Heat oil in a skillet over medium heat; add garlic and onion and sauté until softened. Add chicken and stir to brown.
  2. Blend cornstarch and 1 Tbsp (15 mL) water until smooth; stir in pepper, curry powder and chicken broth. 
  3. Add to skillet and bring to a boil, stirring constantly, until sauce thickens.
  4. Stir in pepper slices, reduce heat, cover and simmer until chicken is cooked through and internal temperature reaches 165°F (74°C). 
  5. Garnish with chopped cilantro and serve with jasmine rice and peas

Nutritional Information

Calories: 215.5 Protein: 23.4 Fat: 9.8 Saturated Fat: 1.8 Carbohydrates: 7.9 Fibre: 1.2 Cholesterol: 94.1 Sodium: 245.7 Potassium: 21.0 Calcium: 3.0 Iron: 14.0 Vitamin A: 15.0 Vitamin C: 104.0 Vitamin B12: 20.0 Folate: 12.0

Recipe courtesy of Chicken Farmers of Canada

Recipe Tools

Temperature Conversion


Poultry Tips

Volume Conversion

Measurements made easy