Quick Chicken Curry

Quick Chicken Curry
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time


Add all
  • 1 Tbsp.
    (15 mL)

    canola oil

  • 1

    medium onion, chopped

  • 1

    garlic clove, minced

  • 1 lb
    (450 g)

    boneless, skinless chicken thighs, cubed

  • 4 tsp.
    (20 mL)

    corn starch

  • 1 Tbsp.
    (15 mL)

    cold water

  • Freshly ground pepper to taste

  • 1 Tbsp.
    (15 mL)

    curry powder

  • 3/4 cup
    (190 mL)

    chicken broth

  • 1/4 cup
    (60 mL)

    red or green pepper, in strips

  • 1/4 cup
    (60 mL)

    chopped coriander


Heat oil in a skillet over medium heat; add garlic and onion and sauté until softened.

Remove garlic and onion and keep hot.

In the same skillet, cook chicken, stirring frequently, for 5 minutes until browned.

Add a little oil if needed.

In a bowl, blend cornstarch and water until smooth; stir in pepper, curry powder and chicken broth.

Add to skillet and bring to a boil, stirring constantly, until sauce thickens.

Stir in red or green pepper and reserved onion and garlic.

Reduce heat, cover and simmer 5 minutes or until chicken is fully cooked.

Garnish with coriander and serves with rice and naan pan.

Source: Le Poulet du Québec

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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