Description
This Homemade Chicken Curry recipe offers a flavorful and comforting dish featuring tender chicken simmered in a rich and creamy spiced sauce made with coconut milk, fragrant spices, garlic, and fresh ginger. Perfect served over rice or with naan, this curry combines classic Indian-inspired flavors with ease for a satisfying meal.
Ingredients
Units
Scale
Main 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
- Saute Aromatics: Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chopped yellow onion and sauté until it begins to lightly brown, about 5 minutes. Then add the minced fresh ginger, garlic, curry powder, ground coriander, ground cumin, and salt. Cook everything together for about 1 minute to release and deepen the aroma of the spices.
- Add Base Ingredients: Pour in the chicken broth and diced tomatoes, stirring well to combine all ingredients. Bring the mixture up to a boil, then reduce the heat to medium-low. Let the sauce simmer gently for about 5 minutes to allow it to start thickening and develop flavor.
- Cook the Chicken: Add the chopped chicken breast pieces to the simmering sauce. Continue to cook for approximately 8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
- Finish with Coconut Milk: Stir in the coconut milk thoroughly to integrate the creamy texture into the curry. Allow the curry to simmer uncovered for another 10 minutes or until the sauce reaches your desired thickness and richness. Once done, serve hot over cooked rice or with naan bread, garnished with fresh chopped cilantro.
Notes
- Do not cover the skillet during cooking to allow the sauce to reduce and thicken properly.
- Stir the coconut milk well before adding it to the sauce to mix in the fat solids evenly.
- Adjust the amount of coconut milk to achieve a milder or richer curry based on preference.
- Cut the chicken into uniform pieces to ensure even cooking throughout.
- Prepare fresh ginger by peeling it gently with a vegetable peeler or spoon edge and mincing finely. Leftover ginger can be refrigerated for up to three weeks.
- Serve the curry with naan bread as an alternative to rice to soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 710mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 80mg
