This mouthwatering Chicken Curry is a game-changer for your weeknight dinners! Bursting with aromatic spices and creamy coconut milk, this dish will transport your taste buds to exotic lands without ever leaving your kitchen. It’s so simple to make, you’ll wonder why you haven’t been cooking curry every week!
Why You’ll Love This Recipe
- Flavor Explosion: The combination of curry powder, ginger, and garlic creates a symphony of tastes that’ll have you coming back for seconds.
- Quick and Easy: From start to finish, you’ll have dinner on the table in about 40 minutes. Perfect for those busy evenings!
- Versatile: Easily adaptable to your taste preferences – make it spicier, creamier, or veggie-packed.
- Comfort Food: There’s something incredibly comforting about a warm bowl of curry on a chilly night.
Ingredients You’ll Need
- Olive oil: The base for sautéing your aromatics.
- Yellow onion: Adds sweetness and depth to the curry.
- Fresh ginger: Brings a zingy kick that’s essential in curry.
- Garlic: Because, let’s face it, garlic makes everything better!
- Curry powder: The star of the show, providing that classic curry flavor.
- Ground coriander and cumin: These spices add complexity and warmth.
- Salt: Enhances all the other flavors.
- Chicken broth: Forms the base of your curry sauce.
- Diced tomato: Adds acidity and a touch of sweetness.
- Chicken breasts: The protein that soaks up all those delicious flavors.
- Coconut milk: Makes the curry creamy and luxurious.
- Fresh cilantro: For a pop of freshness at the end.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Veggie Boost: Toss in some bell peppers, carrots, or peas for added nutrition and color.
- Heat it Up: Add a dash of cayenne or some fresh chili peppers for a spicier kick.
- Protein Swap: Try using shrimp or tofu instead of chicken for a different twist.
- Coconut-Free: Replace coconut milk with heavy cream if you’re not a fan of coconut.
How to Make Chicken Curry
Step 1: Sauté the Aromatics
Heat olive oil in a large skillet and sauté the onion until it’s golden and fragrant. Add ginger, garlic, and all those wonderful spices. Let them dance in the pan for a minute, releasing their aromatic oils.
Step 2: Create the Curry Base
Pour in the chicken broth and tomatoes, bringing the mixture to a gentle boil. Let it simmer and thicken, filling your kitchen with an irresistible aroma.
Step 3: Cook the Chicken
Add your chicken pieces to the simmering sauce. Let them cook through, soaking up all those fantastic flavors.
Step 4: Finish with Coconut Milk
Stir in the coconut milk and let everything simmer until you’ve got a thick, creamy sauce that clings to the chicken. Top with fresh cilantro and serve!
Pro Tips for Making the Recipe
- Don’t rush the onions – let them get nice and golden for the best flavor.
- Cut your chicken into uniform pieces so they cook evenly.
- Stir the coconut milk well before adding it to incorporate all the creamy goodness.
- Taste and adjust seasoning at the end – everyone’s spice preferences are different!
How to Serve
Serve your curry over a bed of fluffy basmati rice to soak up all that delicious sauce. Want to go the extra mile? Warm up some naan bread for dipping. A side of cucumber raita can add a cool contrast to the warm curry.
Make Ahead and Storage
Storing Leftovers
This curry tastes even better the next day! Store in an airtight container in the fridge for up to 3 days.
Freezing
Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Gently reheat on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.
FAQs
Can I use curry paste instead of curry powder?
Absolutely! Start with about 2 tablespoons of curry paste and adjust to taste. Remember, paste can be more potent than powder.
My curry is too thin. How can I thicken it?
Let it simmer uncovered for a few extra minutes to reduce. If you’re in a hurry, a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) stirred in at the end can help.
Can I make this curry vegetarian?
Of course! Swap the chicken for chickpeas or your favorite veggies like cauliflower and sweet potato. Use vegetable broth instead of chicken broth.
Is this curry spicy?
This recipe is mild to moderate in heat. If you like it spicier, add some cayenne pepper or fresh chili. For a milder version, reduce the amount of curry powder.
This Chicken Curry is a delicious adventure waiting to happen in your kitchen. It’s the perfect balance of comforting and exciting, with layers of flavor that’ll make your taste buds dance. Don’t be surprised if it becomes a regular in your meal rotation – it’s just that good! So grab your spices and let’s get cooking. Your new favorite dinner is just 40 minutes away!
Print
Chicken Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Indian
Description
This delicious Chicken Curry is a flavorful and aromatic dish that combines tender chicken pieces with a rich, creamy coconut milk-based sauce. Infused with fragrant spices like curry powder, coriander, and cumin, this easy-to-make curry is perfect for a comforting weeknight dinner or a special meal with friends.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped (260g)
- 1 tablespoon minced fresh ginger
- 4 garlic cloves, minced
- 1 tablespoon curry powder
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 cup chicken broth (240mL)
- 3/4 cup diced tomato (200g)
- 1 1/2 pounds boneless skinless chicken breasts, chopped into 1-inch pieces (680g)
- 1 cup coconut milk (240mL)
- 2 tablespoons chopped fresh cilantro
Instructions
- Sauté aromatics and spices: Heat the oil in a 12-inch skillet over medium-high heat. Add the onion and sauté until lightly browned, about 5 minutes. Add the ginger, garlic, curry powder, coriander, cumin, and salt, and cook for 1 minute. This step builds the flavor foundation of the curry by releasing the aromatic oils from the spices and vegetables.
- Create the sauce base: Add the broth and tomato and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes or until starting to thicken. This allows the flavors to meld and creates a rich base for the curry.
- Cook the chicken: Stir in the chicken and simmer until the chicken is cooked through, about 8 minutes. Ensure the chicken is fully cooked by checking that the internal temperature reaches 165°F (74°C).
- Finish the curry: Stir in the coconut milk and simmer until the sauce is slightly thickened, about 10 minutes, or until the desired consistency. The coconut milk adds creaminess and balances the spices. Serve with hot cooked rice and garnish with chopped cilantro for added freshness and color.
Notes
- Do not cover during cooking times to allow the sauce to reduce and thicken.
- Stir the coconut milk until smooth to incorporate the fat solids before adding it to the sauce.
- Adjust the amount of coconut milk based on your preference for a milder or richer curry.
- Cut the chicken uniformly to ensure even cooking in the sauce.
- To prepare ginger, use a vegetable peeler or spoon edge to peel the skin. Store unused ginger in the refrigerator for up to three weeks.
- Serve with naan bread instead of rice to soak up extra sauce if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 100mg
