Chicken curry is a classic dish enjoyed in many cultures, featuring succulent chicken cooked in a flavorful, spiced curry sauce. Whether served with steamed rice or warm naan, this versatile recipe can be tailored to your taste with a mix of traditional spices, creamy coconut milk, and fresh herbs.
Ingredients
- 1 ½ lbs (700 g) chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp cooking oil (vegetable or coconut oil)
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 tbsp curry powder or garam masala
- 1 tsp turmeric powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp chili powder (optional, for heat)
- 1 can (14 oz) coconut milk or 1 ½ cups heavy cream
- 1 cup crushed tomatoes or tomato puree
- 1 cup chicken broth
- Salt and pepper to taste
- 1 tbsp fresh cilantro, chopped (for garnish)
- Cooked basmati rice or naan, for serving
Equipment
- Large skillet or saucepan
- Wooden spoon or spatula
- Cutting board and knife
- Grater (for ginger)
Instructions
1. Sear the Chicken:
Heat the oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden on all sides. Remove from the skillet and set aside.
2. Sauté Aromatics:
In the same skillet, reduce heat to medium and add more oil if needed. Sauté the onions until golden and softened, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the Spices:
Sprinkle the curry powder, turmeric, cumin, paprika, and chili powder over the onions. Cook for 1–2 minutes, stirring constantly, to release the spices’ aroma.
4. Simmer the Sauce:
Pour in the crushed tomatoes, chicken broth, and coconut milk (or cream). Stir to combine, scraping up any browned bits from the skillet. Bring to a gentle simmer.
5. Add Chicken Back In:
Return the chicken to the skillet, ensuring it’s coated in the sauce. Cover and let it simmer on low heat for 20–25 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
6. Season and Garnish:
Taste the curry and season with salt and pepper as needed. Garnish with fresh cilantro.
7. Serve:
Serve hot over steamed basmati rice or with naan bread to soak up the rich, flavorful sauce.
Tips
- Spice it up: Adjust the chili powder or add fresh green chilies for more heat.
- Vegetable addition: Add diced potatoes, carrots, or bell peppers for extra texture and flavor.
- Marinate the chicken: For extra flavor, marinate the chicken with yogurt, garlic, ginger, and spices for 30 minutes before cooking.
This chicken curry recipe is a comforting and flavorful dish that’s easy to make and full of delicious spices. Whether you’re cooking for family, friends, or yourself, this curry is sure to be a hit. Pair it with your favorite sides, and enjoy a satisfying meal with a burst of bold flavors!
Chicken Curry Recipe
Equipment
- Large skillet or saucepan
- Wooden spoon or spatula
- Cutting board and knife
- Grater (for ginger)
Ingredients
- 1 ½ lbs 700 g chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp cooking oil vegetable or coconut oil
- 1 large onion finely chopped
- 3 garlic cloves minced
- 1- inch piece of ginger grated
- 2 tbsp curry powder or garam masala
- 1 tsp turmeric powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp chili powder optional, for heat
- 1 can 14 oz coconut milk or 1 ½ cups heavy cream
- 1 cup crushed tomatoes or tomato puree
- 1 cup chicken broth
- Salt and pepper to taste
- 1 tbsp fresh cilantro chopped (for garnish)
- Cooked basmati rice or naan for serving
Instructions
- Sear the Chicken:
- Heat the oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden on all sides. Remove from the skillet and set aside.
- Sauté Aromatics:
- In the same skillet, reduce heat to medium and add more oil if needed. Sauté the onions until golden and softened, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.
- Add the Spices:
- Sprinkle the curry powder, turmeric, cumin, paprika, and chili powder over the onions. Cook for 1–2 minutes, stirring constantly, to release the spices' aroma.
- Simmer the Sauce:
- Pour in the crushed tomatoes, chicken broth, and coconut milk (or cream). Stir to combine, scraping up any browned bits from the skillet. Bring to a gentle simmer.
- Add Chicken Back In:
- Return the chicken to the skillet, ensuring it’s coated in the sauce. Cover and let it simmer on low heat for 20–25 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
- Season and Garnish:
- Taste the curry and season with salt and pepper as needed. Garnish with fresh cilantro.
- Serve:
- Serve hot over steamed basmati rice or with naan bread to soak up the rich, flavorful sauce.
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