Craving a comforting, flavor-packed meal that’s ready in no time? Look no further than this mouthwatering Chicken Curry! This dish is bursting with aromatic spices, tender chicken, and a creamy coconut sauce that’ll have you licking your plate clean. Trust me, it’s so good you’ll want to make it again and again!
Why You’ll Love This Recipe
- Flavor Explosion: The combination of fragrant spices, ginger, and garlic creates a curry that’s anything but bland.
- Quick and Easy: From start to finish, you’ll have dinner on the table in just 40 minutes.
- Versatile: Easily customizable to suit your taste preferences and spice tolerance.
- Crowd-Pleaser: Even picky eaters will fall in love with this creamy, comforting curry.
Ingredients
- Olive oil: The base for sautéing our aromatics and creating a flavorful foundation.
- Yellow onion: Adds sweetness and depth to the curry.
- Fresh ginger: Brings a zesty, slightly spicy 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 warmth and earthiness to the dish.
- Salt: To enhance all the flavors.
- Chicken broth: Forms the base of our sauce and adds richness.
- Diced tomato: Adds acidity and a touch of sweetness to balance the spices.
- Boneless skinless chicken breasts: The protein star of our curry.
- Coconut milk: Creates a creamy, luxurious sauce.
- Fresh cilantro: For a bright, fresh finish.
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
- Vegetarian Version: Swap the chicken for chickpeas or your favorite veggies like cauliflower and sweet potato.
- Spice it Up: Add a chopped chili or a dash of cayenne pepper for extra heat.
- Protein Switch: Try using lamb, shrimp, or firm tofu instead of chicken.
- Green Curry: Add a handful of spinach or kale in the last few minutes of cooking for a nutritious boost.
How to Make Chicken Curry
Step 1: Sauté the Aromatics
Heat the oil in a large skillet over medium-high heat. Add the onion and cook until it’s golden and fragrant, about 5 minutes. Then, toss in the ginger, garlic, and all those wonderful spices. Let them dance together for a minute, filling your kitchen with an irresistible aroma.
Step 2: Create the Sauce Base
Pour in the chicken broth and tomatoes, bringing the mixture to a lively boil. Then, lower the heat and let it simmer for 5 minutes. You’ll see the sauce start to thicken, concentrating all those delicious flavors.
Step 3: Cook the Chicken
Add your chicken pieces to the pan, nestling them into the sauce. Let them simmer away for about 8 minutes, or until they’re cooked through and tender.
Step 4: Finish with Coconut Milk
Now for the grand finale – stir in that luscious coconut milk. Let everything simmer for another 10 minutes, or until the sauce reaches your desired thickness. The coconut milk will meld with the spices, creating a creamy, dreamy curry sauce.
Pro Tips for Making the Recipe
- Don’t rush the onions – letting them get nice and golden adds depth to your curry.
- Taste as you go! Adjust the spices to suit your palate.
- For extra flavor, toast your spices in a dry pan before adding them to the curry.
- Use full-fat coconut milk for the creamiest, most indulgent curry.
How to Serve
Serve your chicken curry over a bed of fluffy basmati rice to soak up all that delicious sauce. For a complete meal, pair it with some warm naan bread and a side of cooling cucumber raita. Don’t forget to garnish with plenty of fresh cilantro for a pop of color and freshness!
Make Ahead and Storage
Storing Leftovers
This curry tastes even better the next day! Store it in an airtight container in the fridge for up to 3 days.
Freezing
Freeze portions in freezer-safe containers for up to 3 months. Perfect for meal prep!
Reheating
Gently reheat on the stovetop or in the microwave, adding a splash of water or coconut milk if needed to loosen the sauce.
FAQs
Can I use curry paste instead of curry powder?
Absolutely! Start with 2 tablespoons of red or yellow curry paste and adjust to taste. Remember, paste is often more potent than powder.
How can I make this curry milder?
Reduce the amount of curry powder and add an extra splash of coconut milk. You can also serve it with a dollop of yogurt to cool things down.
Can I use chicken thighs instead of breasts?
Definitely! Chicken thighs are a great option and will give you an even richer flavor. Just adjust the cooking time slightly as thighs may take a bit longer to cook through.
Is this curry gluten-free?
Yes, as long as you use a gluten-free chicken broth, this curry is naturally gluten-free. Always double-check your spice blends to be sure.
This Chicken Curry is a game-changer for busy weeknights when you want something delicious but don’t have hours to spend in the kitchen. It’s rich, creamy, and packed with flavor – the kind of meal that’ll have everyone asking for seconds. So grab your apron and get ready to impress with this fantastic curry. Your taste buds (and your family) will thank you!
PrintChicken 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
- Diet: Gluten Free
Description
This flavorful Chicken Curry is a perfect blend of aromatic spices, tender chicken, and creamy coconut milk. It’s a quick and easy one-pan meal that’s sure to satisfy your craving for Indian-inspired cuisine.
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 to release their flavors and create a fragrant base for the curry.
- Simmer the sauce: 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 step allows the flavors to meld and creates a rich foundation 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 it’s no longer pink in the center.
- 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 as uniformly as possible to ensure even cooking.
- To prepare ginger, use a vegetable peeler or spoon edge to remove the skin. Store unused ginger in the refrigerator for up to three weeks.
- Serve with naan bread instead of rice to soak up the extra sauce if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 425g
- Sugar: 3g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 105mg