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
Units
Scale
- 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
