Okay bestie. Let’s talk pancakes.

Not the flat, dry, “why did I even bother” kind. I’m talking about fluffy, creamy, sunshine-on-a-plate Lemon Ricotta Pancakes Recipe that taste like you woke up in a cute little café and somehow became the main character.

These are soft. They’re light. They’ve got that bright lemony pop that makes you feel like you have your life together — even if you’re still in pajamas at 11:47 a.m. (no judgment, I’m right there with you).

And the ricotta? That’s the secret. It makes them ridiculously tender and slightly creamy inside. Like… if a pancake and cheesecake had a very wholesome brunch baby.

We’re not making basic pancakes today. We’re leveling up. And don’t worry — I’ve got you every step of the way.

Why You’ll Love This Recipe

• Ultra fluffy – Not dense. Not heavy. Just dreamy.
• Bright lemon flavor – Fresh, not artificial.
• Ricotta makes them tender – No dry pancakes allowed in this house.
• Brunch-worthy but easy – Looks impressive. Actually simple.
• Confidence booster recipe – If you can whisk and flip, you can make these.

Also? These feel fancy. But they are not complicated. We love a low-effort glow-up.

Ingredients

Here’s what you’ll need:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup whole milk ricotta cheese
• ¾ cup milk
• 2 large eggs
• 1 tablespoon lemon zest (please use fresh, I’m begging)
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter (plus more for the pan)

Optional but iconic:

• Powdered sugar
• Fresh berries
• Maple syrup

Step-by-Step Instructions

1. Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.

2. Mix the Wet Ingredients

In another bowl, whisk together the ricotta, milk, eggs, lemon zest, lemon juice, vanilla, and melted butter until mostly smooth. A few small ricotta lumps are fine. We’re not aiming for perfection — we’re aiming for delicious.

3. Combine (Gently!)

Pour the wet ingredients into the dry. Stir until just combined.

And I mean just. If you overmix, your pancakes will get tough and we do not tolerate tough energy here.

The batter will be slightly thick. That’s normal. Trust the process.

4. Heat the Pan

Heat a nonstick skillet or griddle over medium heat. Add a little butter and let it melt.

If the butter sizzles but doesn’t brown immediately, you’re at the right temperature.

5. Cook the Pancakes

Scoop about ¼ cup of batter per pancake onto the pan.

Cook for 2–3 minutes, until bubbles form and the edges look set. Flip gently and cook another 2–3 minutes until golden.

They should feel slightly springy when touched.

Repeat with remaining batter.

Try not to eat them straight from the pan. (I fail at this every time.)

Tips for Success (Big Sister Mode Activated)

Don’t overmix. Lumpy batter = fluffy pancakes. Smooth batter = regret.

Use fresh lemon zest. Bottled lemon juice is fine for the liquid, but zest is where the magic lives.

Cook on medium, not high. If they brown too fast, your inside will still be raw. We want golden and cooked through.

Let the batter sit 5 minutes. This helps the flour hydrate and makes them even softer.

If they’re too thick: Add a splash of milk.
If they spread too much: Add a tablespoon of flour.

You’re not messing up. You’re adjusting. That’s chef behavior.

Serving Suggestions (Let’s Make It a Moment)

Okay now this is where you shine.

Top them with:

• Fresh strawberries or blueberries
• A dollop of whipped cream
• Warm maple syrup
• A drizzle of honey
• Extra lemon zest for drama
• A spoonful of lemon curd if you’re feeling elite

You could serve these with:

• Scrambled eggs
• Crispy bacon
• A fruit salad
• Or even a breakfast board situation if you’re hosting brunch

And if you’re making this for someone? They will absolutely think you have secret culinary training.

We will not correct them.

Storage & Reheating Instructions

If you somehow have leftovers (rare, but possible):

To Store:

• Let pancakes cool completely.
• Store in an airtight container in the fridge for up to 3 days.

To Freeze:

• Place parchment paper between pancakes.
• Freeze in a zip-top bag for up to 2 months.

To Reheat:

• Microwave: 20–30 seconds.
• Toaster: Yes, toaster pancakes are elite.
• Skillet: Reheat with a tiny bit of butter for crispy edges.

They reheat beautifully. Honestly? Sometimes better the next day.

Frequently Asked Questions

Can I make these ahead of time?

Yes! Cook them fully, store in the fridge, and reheat before serving. They hold up great.

Can I make them gluten-free?

Swap the flour for a 1:1 gluten-free baking flour blend. The texture will still be lovely.

Can I use low-fat ricotta?

You can… but whole milk ricotta gives the best creamy texture. We’re not here for dry pancakes.

Why are my pancakes dense?

Most likely overmixing or expired baking powder. Check both before blaming yourself.

Can I skip the lemon?

Technically yes, but then they’re just ricotta pancakes. The lemon is what makes them ✨that girl✨.

Nutritional Information (Approximate Per Serving)

Based on about 8 pancakes total:

• Calories: 210
• Protein: 9g
• Carbohydrates: 22g
• Fat: 10g
• Sugar: 5g
• Fiber: 1g

This will vary depending on toppings — and let’s be honest, toppings are part of the experience.

Final Thoughts

If you’ve never made Lemon Ricotta Pancakes before, this is your sign.

They’re soft, bright, slightly fancy, and honestly? They make you feel accomplished. Like the kind of person who lights a candle before brunch.

You deserve pancakes that taste like effort — without actually requiring chaos.

Make these. Plate them cute. Take the picture. Feed your people. Or eat them alone in peace. Both are valid.

And when you make them, tell me:
Did you go classic syrup?
Berry moment?
Or full lemon-curd chaos?

Drop a comment and let me know. I love hearing how you make these your own

The post Lemon Ricotta Pancakes (Fluffy, Creamy & Better Than Brunch) appeared first on Batch Theory Cooking.

Ingredients You’ll Need

Before we get cooking, let’s talk ingredients. The beauty of stir-fry is its adaptability, but the core components are always the same: protein, vegetables, aromatics, and a flavorful sauce. Here’s my go-to list for a classic chicken stir-fry:

For the chicken:

• 1 lb (450g) boneless, skinless chicken breast or thighs, sliced thinly
  
• 1 tablespoon soy sauce
  
• 1 teaspoon cornstarch
  
• 1 teaspoon sesame oil (optional, but adds depth)
  

For the vegetables:

• 1 red bell pepper, thinly sliced
  
• 1 yellow bell pepper, thinly sliced
  
• 1 cup broccoli florets
  
• 1 medium carrot, julienned or thinly sliced
  
• 2-3 green onions, chopped
  
• 2 cloves garlic, minced
  
• 1 teaspoon fresh ginger, minced
  

For the sauce:

• 3 tablespoons soy sauce
  
• 2 tablespoons oyster sauce (or hoisin for a sweeter flavor)
  
• 1 tablespoon rice vinegar
  
• 1 tablespoon honey or brown sugar
  
• 1 teaspoon sesame oil
  
• 1/4 cup chicken stock or water
  
• Optional: 1/2 teaspoon chili flakes if you like a little heat

Serving suggestion:

• Steamed jasmine rice, brown rice, or noodles

You can cook rice or noodles separately or right into the pan!

Step 1: Prep Everything First

Here’s a secret to a flawless stir-fry: mise en place. That’s a fancy French term that just means “everything in its place.” Slice your chicken, chop your vegetables, and mix your sauce before you even turn on the stove. Stir-fry cooks quickly—if your ingredients aren’t ready, you’ll end up overcooked chicken or soggy veggies.

When slicing chicken, aim for uniform pieces. Thin, even strips cook fast and absorb sauce better. Tossing them in a bit of soy sauce and cornstarch creates a light coating that helps the chicken stay juicy and develop a slight caramelization when cooked.

Step 2: Make the Sauce

Mix your soy sauce, oyster sauce, rice vinegar, honey, sesame oil, and chicken stock in a small bowl. Taste it! A good stir-fry sauce should be balanced: salty, slightly sweet, and tangy with a hint of umami. Adjust sweetness or acidity to your preference. Having the sauce ready means you can pour it in at just the right moment without losing precious cooking time.

Step 3: Cook the Chicken

Heat a large skillet or wok over medium-high to high heat. Add a splash of oil (vegetable, canola, or peanut oil works best). Once hot, add the chicken in a single layer. Don’t overcrowd the pan! Overcrowding causes the chicken to steam instead of sear. Let it sit for a minute or two to develop a golden color, then stir or toss until cooked through, about 4-5 minutes depending on the thickness. Remove the chicken and set it aside.

Step 4: Stir-Fry the Vegetables

In the same pan, add a little more oil if needed. Toss in the garlic and ginger, cooking for just 30 seconds until fragrant—be careful, garlic burns fast. Then add the harder vegetables first (like carrots and broccoli), giving them a few minutes to soften while still remaining crisp. Bell peppers go in last since they cook quickly. A great stir-fry is all about texture contrast: tender-crisp vegetables paired with succulent chicken.

Step 5: Bring It All Together

Return the chicken to the pan. Pour in your sauce and toss everything to coat evenly. Let it cook together for a minute or two until the sauce thickens slightly and clings to every piece. Sprinkle with green onions and a few sesame seeds for extra flavor and visual appeal.

Step 6: Serve and Enjoy

Serve your stir-fry immediately over hot steamed rice or noodles. The dish is best fresh, but leftovers keep well in the fridge for up to 3 days. When reheating, a quick toss in a hot pan helps restore the original texture better than microwaving.

Tips for Stir-Fry Success

1. High heat is your friend. Stir-fry is all about fast cooking, which preserves color, flavor, and crunch.
   
2. Prep in advance. Once the pan heats up, everything moves quickly.
   
3. Don’t skimp on aromatics. Garlic, ginger, and green onions make a huge flavor difference.
   
4. Balance your sauce. Taste as you go—sweetness, saltiness, and acidity should be in harmony.
   
5. Experiment with vegetables. Snap peas, mushrooms, baby corn, zucchini, or spinach all work beautifully.

Variations to Try

• Spicy Sriracha Chicken Stir-Fry: Add 1–2 teaspoons of sriracha or sambal oelek to the sauce for a kick.
  
• Peanut Chicken Stir-Fry: Stir in 2 tablespoons of peanut butter to the sauce for a creamy, nutty twist.
  
• Low-Carb Stir-Fry: Swap rice or noodles for cauliflower rice for a lighter, keto-friendly version.
  
• Sheet-Pan Chicken Stir-Fry: Short on time? Toss everything on a baking sheet, drizzle with sauce, and roast at 425°F (220°C) for 15–20 minutes.
  

Why Chicken Stir-Fry Works

There’s a reason this dish is a staple in home kitchens and restaurants alike. It’s quick, healthy, and endlessly adaptable. You can change proteins, swap vegetables based on season, and adjust sauces to suit your taste. Plus, it’s visually stunning—bright peppers, green broccoli, and golden chicken create a plate that’s as appealing to the eye as it is to the palate.

Most importantly, stir-fry is forgiving. Unlike baking or roasting, you can tweak cooking times on the fly. Undercooked veggies? Give them another minute. Chicken too dry? Add a splash of sauce. This flexibility makes it ideal for both beginner cooks and seasoned pros.

Final Thoughts

Chicken stir-fry is more than just a dinner option—it’s a canvas for flavor, color, and creativity. It teaches fundamental cooking skills like high-heat searing, balancing sauces, and managing textures, all while delivering a meal that’s delicious, nutritious, and satisfying. The next time you’re short on time but craving something home-cooked, fire up your wok, prep your ingredients, and enjoy the magic of a well-made stir-fry.

With just a handful of simple ingredients, a few strategic steps, and attention to timing, you can create a dish that tastes like it belongs in a restaurant, all from the comfort of your kitchen. So grab your pan, chop those veggies, and let the sizzling begin!

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Quick, Flavorful Chicken Stir-Fry: A Weeknight Winner

A quick, colorful stir-fry featuring tender chicken, crisp vegetables, and a savory-sweet sauce that comes together in under 30 minutes. Perfect for busy weeknights, this dish is fresh, flavorful, and pairs beautifully with rice or noodles.

Course Main Course

Cuisine Chinese

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 290kcal

Cost $10.50

Ingredients

For the Chicken

• 1 lb 450 g boneless, skinless chicken breast or thighs — thinly sliced
• 1 Tbsp soy sauce
• 1 tsp cornstarch
• 1 tsp sesame oil optional, adds depth

For the Vegetables

• 1 red bell pepper — thinly sliced
• 1 yellow bell pepper — thinly sliced
• 1 cup broccoli florets
• 1 medium carrot — julienned or thinly sliced
• 2 –3 green onions — chopped
• 2 cloves garlic — minced
• 1 tsp fresh ginger — minced

For the Sauce

• 3 Tbsp soy sauce
• 2 Tbsp oyster sauce or hoisin for a sweeter flavor
• 1 Tbsp rice vinegar
• 1 Tbsp honey or brown sugar
• 1 tsp sesame oil
• ¼ cup chicken stock or water
• Optional ½ tsp chili flakes for heat

To Serve

• Steamed jasmine or brown rice or noodles

Instructions

Step 1: Prep Everything (Mise en Place)

• Slice all ingredients and mix the sauce before cooking—stir-fry moves fast!
• Toss sliced chicken with soy sauce and cornstarch (plus sesame oil if using). This light coating helps the chicken stay juicy and brown nicely.

Step 2: Make the Sauce

• In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, and chicken stock.
• Taste and adjust for balance—salty, sweet, and tangy should all shine.

Step 3: Cook the Chicken

• Heat 1–2 Tbsp oil in a large skillet or wok over medium-high heat.
• Add chicken in a single layer; avoid crowding.
• Sear 1–2 minutes, then stir until cooked through (about 4–5 minutes).
• Remove and set aside.

Step 4: Stir-Fry the Vegetables

• Add a touch more oil if needed.
• Sauté garlic and ginger for 30 seconds until fragrant.
• Add carrots and broccoli; cook 2–3 minutes.
• Add bell peppers last; cook another 1–2 minutes.
• Veggies should stay crisp-tender.

Step 5: Combine Everything

• Return chicken to the pan. Pour in sauce and toss to coat evenly.
• Cook 1–2 minutes until sauce slightly thickens and clings to the ingredients.
• Sprinkle with green onions and sesame seeds if desired.

Step 6: Serve & Enjoy

• Serve hot over steamed rice or noodles.
• Store leftovers up to 3 days; reheat in a skillet for best texture.

Notes

For extra flavor, marinate the chicken in its soy-cornstarch mixture for 15 minutes before cooking.
If you like spice, add chili flakes or a dash of sriracha to the sauce.

The post Quick, Flavorful Chicken Stir-Fry: A Weeknight Winner appeared first on Batch Theory Cooking.

In this post, I’ll walk you through my go-to chicken taco recipe, share my best tips for making them absolutely mouthwatering, and answer a few common questions to help you make taco night a breeze. Let’s taco ’bout it!

Ingredients You’ll Need

Here’s what you’ll need to make about 8–10 chicken tacos:

For the Chicken:

• 1.5 lbs boneless, skinless chicken thighs (or breasts)
  
• 2 tbsp olive oil
  
• 2 tsp chili powder
  
• 1 tsp smoked paprika
  
• 1 tsp cumin
  
• 1 tsp garlic powder
  
• 1/2 tsp onion powder
  
• 1/4 tsp cayenne (optional for heat)
  
• Salt & pepper, to taste
  
• Juice of 1 lime
  

For the Tacos:

• 8–10 small corn or flour tortillas
  
• 1/2 cup diced red onion
  
• 1/2 cup chopped fresh cilantro
  
• 1 avocado, sliced or mashed
  
• 1 cup shredded cabbage or lettuce
  
• 1/2 cup crumbled cotija or shredded cheese (optional)
  
• Fresh lime wedges, for serving

How to Make Chicken Tacos (Step-by-Step)

1. Marinate the Chicken

In a large bowl, whisk together olive oil, lime juice, and all the spices. Add the chicken and toss to coat. Let it marinate for at least 20 minutes, or up to 8 hours in the fridge for more flavor.

Pro Tip: If you’re short on time, even 10 minutes will do. But the longer it sits, the deeper the flavor.

2. Cook the Chicken

Heat a skillet over medium-high heat. Add a touch of oil and cook the chicken for 5–6 minutes per side, or until fully cooked and slightly charred. Let rest for a few minutes, then slice or shred.

3. Warm the Tortillas

Lightly toast tortillas on a dry skillet or open flame for a few seconds on each side. Wrap in a clean towel to keep warm.

4. Assemble Your Tacos

Fill each tortilla with chicken, then top with avocado, cabbage, onions, cilantro, cheese, and a squeeze of lime.

Topping Ideas & Variations

Toppings are where you can get creative! Try mixing and matching these to suit your tastes:

• Spicy crema: Mix sour cream or Greek yogurt with lime juice and hot sauce.
  
• Pico de gallo: Fresh tomato salsa adds brightness and acidity.
  
• Pickled onions: A tangy crunch to balance out the richness.
  
• Grilled corn: Sweetness and texture in every bite.
  
• Hot sauce or salsa verde: For those who like it fiery.
  

Tips for the Best Chicken Tacos

• Thighs vs. Breasts: Chicken thighs are juicier and more flavorful, but breasts work great if that’s what you have.
  
• Marinate Ahead: If you can plan ahead, let the chicken marinate overnight for the best flavor.
  
• Use a Cast Iron Skillet: You’ll get a beautiful sear and some char on the chicken, which adds smoky depth.
  
• Don’t Overfill Tacos: It’s tempting to pile everything on, but keeping them manageable makes eating them way more enjoyable.
  

Meal Prep & Storage

Chicken tacos are perfect for meal prep!

• Fridge: Store cooked chicken in an airtight container for up to 4 days.
  
• Freezer: Freeze shredded cooked chicken for up to 2 months.
  
• Reheat: Warm in a skillet with a splash of broth or water to keep it moist.
  

FAQs About Chicken Tacos

Can I make these in the oven or air fryer?

Yes! To bake, preheat your oven to 400°F (200°C) and cook chicken on a sheet pan for about 20 minutes, flipping halfway. In an air fryer, cook at 375°F for 16–18 minutes, depending on the thickness of the meat.

Are these tacos spicy?

Not overly. The chili powder and cayenne add warmth but not a lot of heat. Omit the cayenne if you’re cooking for sensitive palates, or add more if you love spice.

Can I use a store-bought seasoning mix?

Absolutely. If you’re in a pinch, a taco seasoning packet works fine—just watch the salt content and adjust accordingly.

How do I make these gluten-free?

Use certified gluten-free corn tortillas and double-check your spices for additives.

What to Serve with Chicken Tacos

Looking to round out your taco night? Here are a few delicious side ideas:

• Mexican rice or cilantro lime rice
  
• Refried beans or black beans
  
• Chips with guacamole or salsa
  
• Street corn (elote)
  
• Simple cucumber-lime salad

Print-Out Recipe Card

The post Easy Chicken Tacos That Everyone Will Love appeared first on Batch Theory Cooking.

This easy chicken curry is the perfect weeknight dinner when you need something fast, comforting, and packed with flavor. With just a handful of pantry ingredients and a simple cooking method, this creamy curry comes together in under 30 minutes—ideal for busy families and beginner cooks alike. You’ll love how adaptable it is, whether you enjoy bold spices or prefer something mild and soothing.

Why You’ll Love This Chicken Curry

• Ready in 30 minutes
• One-pan recipe
• Beginner-friendly
• Customizable spice level
• Great for meal prep

Ingredients Overview

Here’s a quick look at what you’ll need:

• Chicken (boneless, skinless thighs or breasts) – thighs stay juicier
• Onion, garlic, ginger – the flavor base of any great curry
• Curry powder or curry paste – your choice
• Coconut milk – makes the curry rich and creamy
• Tomato paste – adds color and depth
• Oil or butter – for sautéing
• Salt & pepper – always necessary
• Optional add-ins: chili flakes, fresh cilantro, lime, spinach, peas

Ingredient substitutions are listed below in Section 7.

Step-by-Step Instructions

Step 1: Sauté the Aromatics

Heat 1–2 tablespoons of oil in a large skillet over medium heat. Add the chopped onion and cook until it softens and turns translucent—about 3–4 minutes. Stir in the garlic and ginger, cooking until fragrant.

Tip: If your aromatics begin to stick, lower the heat and add a splash of water. This prevents burning and keeps your curry base sweet rather than bitter.

Step 2: Brown the Chicken

Add the chicken pieces to the skillet. Season with salt and pepper. Cook for 4–5 minutes, stirring occasionally, until the chicken begins to brown.

Tip: Browning the chicken adds flavor, but don’t worry if it doesn’t get super dark—this curry cooks quickly.

Step 3: Add Spices & Paste

Sprinkle your curry powder (or add curry paste) over the chicken and aromatics. Stir well to coat everything evenly. Add the tomato paste and mix again until the chicken is fully covered.

Tip: To prevent burning spices, keep the heat medium-low during this step. Adding 1–2 tablespoons of water helps the spices bloom without sticking.

Step 4: Pour in Coconut Milk & Simmer

Slowly pour in the coconut milk, stirring to create a smooth sauce. Bring the mixture to a gentle simmer and cook for about 10 minutes. The sauce will thicken naturally and the chicken will finish cooking.

How to thicken curry:
Simmer uncovered for the final 3–4 minutes. For even thicker sauce, add a teaspoon of cornstarch mixed with water.

Step 5: Adjust Seasoning & Serve

Taste your curry and add additional salt, lime juice, sugar, or chili flakes depending on your preferences. Remove from heat and top with cilantro if desired.

Tip: A small teaspoon of sugar or honey can balance acidity and spice beautifully.

Substitutions & Variations

• Swap chicken: Try tofu, shrimp, chickpeas, or paneer
• Replace coconut milk: Use Greek yogurt or heavy cream for richness
• Customize heat: Add fresh chilies for spice or skip them for mild curry
• Add veggies: Potatoes, sweet potatoes, spinach, peas, cauliflower, bell peppers

Tips for the Best Chicken Curry

• Prevent burning spices: Add a splash of water or lower heat when spices hit the pan
• Thicken or thin sauce: Simmer uncovered for thickness; add broth to thin
• Best chicken type: Boneless thighs stay juicier, but breasts work for lighter curry
• Store and reheat: Cool completely before storing; reheat gently to prevent curdling

What to Serve with Chicken Curry

• Rice: Basmati, jasmine, brown rice, or coconut rice
• Homemade naan or flatbread
• Quick cucumber salad (cool and refreshing)
• Roasted vegetables: Cauliflower, carrots, or green beans

This is a great place to link to your rice, naan, or side-dish recipes.

Storage & Meal Prep

• Fridge: Store in an airtight container for 3–4 days
• Freezer: Freeze for up to 3 months; thaw overnight in the fridge
• Reheat: Warm on the stovetop over low heat; add a splash of water or broth if too thick

FAQ Section

Can I make chicken curry without coconut milk?
Yes! Substitute heavy cream, whole milk, or Greek yogurt. For dairy-free options, use cashew cream or oat milk (though it will be less creamy).

Can I use curry paste instead of curry powder?
Absolutely. Red, yellow, or massaman curry paste all work—start with 1–2 tablespoons and adjust as needed.

How do I thicken chicken curry?
Simmer uncovered, stir in a cornstarch slurry, or add extra tomato paste.

Can I add vegetables?
Yes, add potatoes or carrots early in cooking; stir in spinach or peas during the final 2 minutes.

Printable Recipe Card

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How to Make Easy Chicken Curry in Under 30 Minutes

Course Main Course

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 360kcal

Cost $10.70

Ingredients

• 1.5 lbs boneless chicken thighs or breasts cubed
• 1 onion diced
• 3 cloves garlic minced
• 1 tablespoon grated ginger
• 2 tablespoons curry powder or 1–2 tbsp curry paste
• 1 tablespoon tomato paste
• 1 can 13.5 oz coconut milk
• 1 –2 tablespoons oil
• Salt and pepper to taste
• Optional: chili flakes lime juice, cilantro, spinach, peas

Instructions

• Heat oil in a skillet over medium heat. Sauté onion 3–4 minutes. Add garlic and ginger.
• Add chicken; season with salt and pepper. Cook until lightly browned.
• Stir in curry powder and tomato paste. Add a splash of water if needed.
• Pour in coconut milk and bring to a simmer. Cook 10 minutes, stirring occasionally.
• Adjust seasoning with salt, lime, or sugar. Stir in optional veggies or cilantro. Serve hot.

Notes

For extra thickness, simmer uncovered or add a cornstarch slurry.

Chicken thighs stay moist, but breasts work for a leaner dish.

Dairy-free option: use coconut milk or cashew cream.

The post How to Make Easy Chicken Curry in Under 30 Minutes appeared first on Batch Theory Cooking.