Description
This homemade chicken curry recipe is a flavorful and comforting dish that combines tender chicken pieces simmered in a rich, aromatic sauce of spices, coconut milk, and fresh ingredients. Perfectly balanced with curry powder, ginger, garlic, and fresh cilantro, this easy-to-make curry provides a satisfying meal that’s great served over rice or with naan bread.
Ingredients
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
- Prepare the sauté base: 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.
- Simmer the sauce: 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 the curry: 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
- For extra heat, add chili powder or fresh chopped chili along with the spices in Step 1.
- Use boneless skinless chicken thighs for a juicier alternative to chicken breasts.
- Garnish with additional fresh cilantro or a squeeze of lime for brightness.
- Serve with steamed basmati rice or warm naan bread to soak up the delicious sauce.
- Leftovers store well in the refrigerator for up to 3 days and also freeze nicely.
