You may have noticed from the handful of recipes, but I love curry. I love curry, and I love simple, high-quality ingredients. I believe you can make an elaborate feast with your entire spice rack and everything in your refrigerator that you’ll be dreaming of for days, but I also believe you can create something equally as magical with fewer of the right ingredients.

That’s why this Curry Skillet is only SIX ingredients. Treat yourself with this gourmet-style meal that will only take you 20 minutes to make.

Here’s what you’ll need…

1.5 lb chicken thighs, boneless and skinless

15 oz can of full fat coconut milk, shake well

2 Tbs yellow curry powder

1/2 cup cherry tomatoes

1/4 tsp red pepper flakes

1/4 tsp garam masala (for finishing, optional)

 

Directions:

  1. Preheat cast iron over medium heat for searing your chicken
  2. Once cast iron is hot (I like to test by flicking some water onto the skillet and listening for that sizzle), sear your chicken thighs for 2-3 minutes per side
  3. Once Chicken is seared, whisk together coconut milk, curry powder, and red pepper flakes and pour over the chicken
  4. Add tomatoes to the sauce, reduce heat, and allow to simmer for an additional 5-7 minutes, or until thighs reach an internal temperature of 165F (if you don’t have a meat thermometer, simply slice into your thickest thigh and make sure there’s no pink or rawness in the center)
  5. Remove from heat and finish of by stirring in the garam masala

 

If you’re feeling fancy…

This recipe is a great base, but you can always add your favorite veggies. I recommend staying with what’s in season and adding them in the last 5-7 minutes, so you don’t end up with mushy, soupy veggies

or

Swap out the chicken thighs for your choice of protein or chicken breasts for a leaner option

or

Toss this in your slow cooker or pressure cooker and batch cook up a bunch of shredded chicken for your week

 

This Curry Skillet uses fewer, high quality ingredients for a delicious and healthy, simple meal! It's great for meal prep too!

Print
Curry Skillet
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This Curry Skillet uses fewer, high quality ingredients for a delicious and healthy, simple meal! It's great for meal prep too!

Course: Main Course
Cuisine: Indian
Servings: 6
Author: Maddie Augustin
Ingredients
  • 1.5 lb chicken thighs boneless and skinless
  • 15 oz can of full fat coconut milk shake well
  • 2 Tbs yellow curry powder
  • 1/2 cup cherry tomatoes
  • 1/4 tsp red pepper flakes
  • 1/4 tsp garam masala for finishing, optional
Instructions
Directions:
  1. Preheat cast iron over medium heat for searing your chicken
  2. Once cast iron is hot (I like to test by flicking some water onto the skillet and listening for that sizzle), sear your chicken thighs for 2-3 minutes per side
  3. Once Chicken is seared, whisk together coconut milk, curry powder, and red pepper flakes and pour over the chicken
  4. Add tomatoes to the sauce, reduce heat, and allow to simmer for an additional 5-7 minutes, or until thighs reach an internal temperature of 165F (if you don't have a meat thermometer, simply slice into your thickest thigh and make sure there's no pink or rawness in the center)
  5. Remove from heat and finish of by stirring in the garam masala
Recipe Notes

If you're feeling fancy... This recipe is a great base, but you can always add your favorite veggies. I recommend staying with what's in season and adding them in the last 5-7 minutes, so you don't end up with mushy, soupy veggies or Swap out the chicken thighs for your choice of protein or chicken breasts for a leaner option or Toss this in your slow cooker or pressure cooker and batch cook up a bunch of shredded chicken for your week