Description
This Homemade Chicken Curry recipe offers a flavorful and aromatic dish combining tender chicken pieces simmered in a rich coconut milk and tomato-based sauce infused with curry powder, ginger, garlic, and warm spices. Perfectly balanced with fresh cilantro and served best with rice or naan, it’s a satisfying meal ideal for any day of the week.
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 onion and sauté until lightly browned, about 5 minutes. Then add the minced ginger, garlic, curry powder, ground coriander, ground cumin, and salt, cooking for an additional 1 minute to release the spices’ aroma.
- Add Base Ingredients: Pour in the chicken broth and diced tomatoes, stirring to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer gently for about 5 minutes, which allows the sauce to start thickening.
- Cook the Chicken: Add the chopped chicken into the simmering sauce. Cook for approximately 8 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink in the center.
- Finish with Coconut Milk: Stir in the coconut milk thoroughly to incorporate the fat solids. Allow the curry to simmer uncovered for another 10 minutes or until the sauce reaches your desired thickness. Serve hot, garnished with freshly chopped cilantro alongside cooked rice or naan bread.
Notes
- Do not cover during cooking times to allow the sauce to reduce and thicken properly.
- Stir the coconut milk well before adding it to the sauce to incorporate the fat solids.
- Adjust the amount of coconut milk based on your preference for a milder or richer curry.
- Cut the chicken into uniform pieces to ensure even cooking.
- To prepare ginger, peel it with a vegetable peeler or the edge of a spoon gently. Mince it finely before use. Leftover ginger can be stored in the refrigerator for up to three weeks.
- Serve the curry with naan bread instead of rice for a different experience and to soak up the 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
