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Chicken Curry Recipe

Savor the rich, aromatic flavors of homemade chicken curry. This comforting dish combines tender chicken, fragrant spices, and a luscious curry sauce for a delicious meal perfect for any occasion.
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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.