Name: Curry Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 2 tbsp olive oil or ghee; 1 medium onion, diced; 3 cloves garlic, minced; 1 tbsp fresh ginger, minced; 2 tbsp curry powder or curry paste; 1 tsp ground turmeric; 1 tsp ground cumin; 1 can (14.5 oz) crushed tomatoes or tomato puree; 1 can (14 oz) coconut milk or 1 cup heavy cream; 1/2 cup chicken broth; Salt and pepper, to taste; Fresh cilantro, chopped (optional, for garnish)

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Curry Chicken is a flavorful, aromatic dish featuring tender pieces of chicken simmered in a rich, spiced curry sauce. With its blend of warm spices, creamy texture, and vibrant color, it’s a comforting recipe that can be adapted to suit different flavor preferences and spice levels.

Why You’ll Love This Recipe

Packed with bold, aromatic flavors.
Easy to customize with your favorite vegetables and spice blends.
Comforting yet light enough for everyday meals.
Pairs perfectly with rice, naan, or roti.
Makes delicious leftovers as the flavors deepen overnight.

Curry Chicken

Ingredients

Boneless, skinless chicken breasts or thighs
Olive oil or ghee
Onion
Garlic
Fresh ginger
Curry powder or curry paste
Ground turmeric
Ground cumin
Crushed tomatoes or tomato puree
Coconut milk or heavy cream
Chicken broth
Fresh cilantro (optional for garnish)
Salt and pepper

Directions

Heat oil or ghee in a large skillet over medium heat. Add diced onion and cook until softened.
Stir in minced garlic and ginger, cooking for 1 minute until fragrant.
Add curry powder, turmeric, and cumin, stirring to toast the spices for about 30 seconds.
Add chicken pieces and cook until lightly browned on all sides.
Pour in crushed tomatoes, coconut milk, and chicken broth. Stir well.
Simmer over medium-low heat for 20–25 minutes, or until chicken is cooked through and sauce thickens.
Season with salt and pepper to taste.
Garnish with fresh cilantro before serving.

Servings and timing

This recipe serves 4 and takes about 15 minutes of prep time plus 25 minutes of cooking.

Variations

Use bone-in chicken for deeper flavor.
Add vegetables like bell peppers, potatoes, peas, or spinach.
Swap coconut milk for Greek yogurt for a tangier finish.
Adjust spice level by adding chili powder, cayenne, or fresh chilies.
Make it vegetarian by replacing chicken with chickpeas or tofu.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or coconut milk if needed. This dish also freezes well for up to 2 months—thaw in the refrigerator before reheating.

FAQs

Can I make this ahead of time?

Yes, curry often tastes even better the next day as flavors meld.

Can I use curry paste instead of curry powder?

Yes, adjust quantity based on paste strength and desired flavor.

What’s the best chicken cut for curry?

Boneless thighs stay juicier, but breasts work for a leaner option.

Can I make it spicy?

Yes, add fresh chili, cayenne pepper, or hot curry powder.

Can I skip coconut milk?

Yes, replace it with cream, yogurt, or extra broth.

Is this dish freezer-friendly?

Yes, it freezes well without losing flavor.

What should I serve it with?

Steamed rice, naan, roti, or couscous work wonderfully.

Can I make it dairy-free?

Yes, use coconut milk or another non-dairy alternative.

How do I thicken the sauce?

Simmer uncovered to reduce liquid or stir in a cornstarch slurry.

Can I add potatoes to the curry?

Yes, add them early so they cook until tender.

Conclusion

Curry Chicken is a rich, aromatic, and versatile dish that’s easy to make at home. With its fragrant spices, tender chicken, and creamy sauce, it’s a meal that works just as well for a cozy family dinner as it does for entertaining guests.

Jane