Description
A flavorful and aromatic Chicken Curry made with a blend of spices, simmered in coconut milk and tomatoes, creating a rich and creamy dish perfect for a comforting meal.
Ingredients
Scale
Chicken Curry
- 2 lbs boneless, skinless chicken
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon ginger powder
- 1/2 teaspoon coriander
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat skillet: Preheat a large skillet over medium heat and add vegetable oil to prepare for sautéing.
- Sauté aromatics: Add chopped onion and minced garlic to the skillet and cook until they become softened and fragrant.
- Brown chicken: Add the boneless, skinless chicken pieces to the skillet, cooking until browned evenly on all sides.
- Add spices: Sprinkle curry powder, cumin, turmeric, ginger powder, coriander, cinnamon, and cayenne pepper over the chicken. Stir well to coat the chicken evenly with the spices.
- Add liquids: Pour in diced tomatoes, coconut milk, and chicken broth, stirring thoroughly to combine all ingredients.
- Season: Add salt and pepper to taste to enhance the flavor of the curry.
- Simmer: Cover the skillet with a lid and let the curry simmer on low heat for about 30 minutes, stirring occasionally to prevent sticking and to allow flavors to meld.
- Check doneness: Ensure the chicken is fully cooked and tender by checking before serving.
- Garnish and serve: Sprinkle freshly chopped cilantro over the top for a fresh burst of flavor before serving. Enjoy your delicious Chicken Curry!
Notes
- Use boneless, skinless chicken thighs for juicier results, or chicken breasts if preferred lean.
- Adjust cayenne pepper quantity to manage spiciness according to your tolerance.
- This curry pairs well with steamed rice or warm naan bread.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- For a thicker curry, simmer uncovered for the last 5-10 minutes.
