Description
Curry Chicken is a rich and aromatic dish made with tender chicken pieces simmered in a spiced curry sauce. Featuring a blend of warm spices, coconut milk, and tomatoes, it’s flavorful, comforting, and perfect with rice or naan.
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)
Instructions
- Heat oil or ghee in a large skillet over medium heat. Add diced onion and cook until softened.
- Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Add curry powder, turmeric, and cumin; toast spices for 30 seconds while stirring.
- Add chicken pieces and cook until lightly browned on all sides.
- Pour in crushed tomatoes, coconut milk, and chicken broth. Stir well to combine.
- Simmer over medium-low heat for 20–25 minutes, until chicken is cooked through and sauce thickens.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Notes
- Use bone-in chicken for richer flavor.
- Add vegetables like bell peppers, peas, spinach, or potatoes for variety.
- Swap coconut milk for Greek yogurt for a tangy twist.
- Adjust spice level with chili powder, cayenne, or fresh chilies.
- Make it vegetarian by replacing chicken with chickpeas or tofu.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 105mg
