Lily Kwok's Chicken Curry

Transport your taste buds to the rich culinary traditions of the Far East with Lily Kwok's Chicken Curry, a fragrant and comforting dish that’s perfect for a family dinner or a cozy night in. This recipe features succulent chicken thighs, tender potatoes, and a luscious sauce made with aromatic spices like cumin, turmeric, and coriander, all harmonized by the creamy sweetness of coconut milk. Infused with soy sauce for a hint of umami and simmered to perfection, this curry is brimming with layers of flavor that are both bold and comforting. Serve it alongside steamed jasmine rice and garnish with fresh coriander for an unforgettable meal that balances spice and warmth in every bite. Ideal for curry lovers and quick weeknight meals, this dish is a true celebration of vibrant spices and hearty ingredients.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams chicken thighs (boneless, skinless)
• 2 medium onions (finely chopped)
• 3 cloves garlic cloves (minced)
• 1 tablespoon ginger (grated)
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 400 milliliters coconut milk
• 250 milliliters chicken stock
• 2 medium potatoes (peeled and cubed)
• 1 tablespoon soy sauce
• 2 tablespoons cooking oil (vegetable or neutral)
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons fresh coriander leaves (for garnish)
• 4 servings steamed jasmine rice (for serving)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and season lightly with salt. Set aside.

Step 2

Heat the cooking oil in a large pan or wok over medium heat.

Step 3

Add the chopped onions and sauté until softened and golden brown, about 5 minutes.

Step 4

Stir in the minced garlic and grated ginger, cooking for another minute until aromatic.

Step 5

Add the curry powder, ground turmeric, ground cumin, and ground coriander. Stir to coat the onions and toast the spices for 1–2 minutes.

Step 6

Add the chicken pieces to the pan, stirring to coat them in the spice mixture. Cook until the chicken is lightly browned on all sides, about 5 minutes.

Step 7

Pour in the coconut milk and chicken stock, stirring well to combine.

Step 8

Add the cubed potatoes to the pan, along with the soy sauce, sugar, and an additional pinch of salt. Bring the mixture to a simmer.

Step 9

Reduce the heat to low, cover the pan, and let the curry simmer for 25–30 minutes, or until the potatoes are tender and the sauce has thickened slightly.

Step 10

Taste and adjust seasonings if needed, adding more salt or a touch of sugar if desired.

Step 11

Serve the curry hot, garnished with fresh coriander leaves, alongside steamed jasmine rice.

Nutrition Facts

Serving size	(2307.6g)

Amount per serving	% Daily Value*
Calories	2679.5

Total Fat 89.4g	0%
Saturated Fat 20.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 560mg	0%
Sodium 7611.2mg	0%
Total Carbohydrate 300.2g	0%
Dietary Fiber 12.6g	0%
Total Sugars 44.2g
Protein 167.5g	0%

Vitamin D 0IU	0%
Calcium 303.1mg	0%
Iron 25.4mg	0%
Potassium 3240.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.1%

Protein: 25.0%

Carbs: 44.9%