Chicken Curry

Why You’ll Love This Recipe

• Rich and Flavorful: A harmonious blend of spices creates a depth of flavor that’s both comforting and exhilarating.​

• Customizable Heat Levels: Adjust the spiciness to your preference, catering to both mild and heat-loving palates.​

• Perfect for Meal Prep: Tastes even better the next day, making it ideal for leftovers or make-ahead meals.​

Ingredients

• 2 tablespoons vegetable oil​

• 1 large onion

• 3 cloves garlic, minced​

• 1 tablespoon fresh ginger, grated​

• 2 tablespoons curry powder​

• 1 teaspoon ground cumin​

• 1 teaspoon grond coriander​

• 1/2 teaspoon turmeric​

• 1/2 teaspoon chili powder (adjust to taste)​

• 1 cinnamon stick​

• 2 bay leaves​

• 1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces​

• 1 can (14 ounces) diced tomatoes​

• 1 cup coconut milk​

• Salt and freshly ground black pepper, to taste​

• Fresh cilantro, chopped, for gar

• Cooked basmati rice or naan bread, for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté Aromatics: Heat vegetable oil in a large pan over medium heat. Add chopped onions and sauté until translucent, about 5 minutes. Stir in minced garlic and grated ginger; cook for an additional 2 minutes.​

2. Add Spices: Incorporate curry powder, ground cumin, ground coriander, turmeric, chili powder, cinnamon stick, and bay leaves. Cook, stirring frequently, for 1-2 minutes until the spices are fragrant.​

3. Cook Chicken: Add the chicken pieces to the pan, stirring to coat them evenly with the spice mixture. Cook until the chicken is lightly browned on all sides, approximately 5-7 minutes.​

4. Simmer with Tomatoes and Coconut Milk: Pour in the diced tomatoes (with their juices) and coconut milk. Stir to combine, bringing the mixture to a gentle boil. Reduce heat to low, cover, and let simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.​

5. Season and Serve: Season the curry with salt and freshly ground black pepper to taste. Remove the cinnamon stick and bay leaves before serving. Garnish with chopped fresh cilantro and serve hot over basmati rice or with warm naan bread.​

Servings and Timing

• Servings: 4​

• Prep Time: 15 minutes​

• Cook Time: 35 minutes​

• Total Time: 50 minutes​

Variations

• Vegetable Addition: Incorporate vegetables like potatoes, carrots, or bell peppers for added texture and nutrition.​

• Creamy Twist: Replace coconut milk with heavy cream or yogurt for a different creamy consistency.​

• Protein Alternatives: Substitute chicken with tofu or chickpeas for a vegetarian version.​

• Spice Level: Adjust the amount of chili powder or add fresh chilies to increase or decrease heat.​

Storage/Reheating

• Refrigeration: Store leftover curry in an airtight container in the refrigerator for up to 3 days.​

• Freezing: Place cooled curry in freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.​

• Reheating: Warm the curry in a saucepan over medium heat until heated through, adding a splash of water or broth if the sauce has thickened too much.​

FAQs

What is chicken curry?

Chicken curry is a dish originating from the Indian subcontinent, featuring chicken stewed in a spiced sauce made with ingredients like onions, garlic, ginger, and various spices. It’s enjoyed in many cultures worldwide, each with its own variations.

How can I make my chicken curry more authentic?

Using whole spices, fresh aromatics like ginger and garlic, and traditional cooking methods such as slow simmering can enhance the authenticity of your chicken curry.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used; however, thighs tend to remain juicier and more flavorful during the cooking process.

How do I thicken my curry sauce?

Allowing the curry to simmer uncovered will reduce and thicken the sauce. Alternatively, you can add a slurry of cornstarch and water to achieve the desired consistency.

Is chicken curry spicy?

The spiciness of chicken curry varies based on the recipe and personal preference. You can adjust the heat level by modifying the amount and type of chili used.

What sides pair well with chicken curry?

Traditional sides include basmati rice, naan bread, roti, or a simple cucumber salad to balance the flavors.

Can I make chicken curry in advance?

Yes, chicken curry often tastes better the next day as the flavors meld together. Store it in the refrigerator and reheat before serving.

How do I prevent the yogurt from curdling in the curry?

If using yogurt, ensure it’s at room temperature and whisked before adding. Adding a little cornstarch to the yogurt can also prevent curdling.

What type of curry powder should I use?

The choice of curry powder depends on personal preference. Some prefer mild blends, while others opt for spicier versions. Experiment to find one that suits your taste.

Can I cook chicken curry in a slow cooker?

Yes, chicken curry can be

Chicken Curry

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• Author: Ava
• Total Time: 45min
• Yield: 4servings
• Diet: Gluten Free

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Description

This flavorful chicken curry recipe is a comforting, one-pot dish made with tender chicken, aromatic spices, and a rich, creamy sauce. Perfect for weeknight dinners or entertaining guests, it’s a go-to Indian-style chicken curry that pairs beautifully with rice or naan!

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Ingredients

2 tablespoons vegetable oil

1 large onion, finely chopped

3 garlic cloves, minced

1 tablespoon fresh ginger, grated

1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon turmeric

1 teaspoon paprika

1 teaspoon garam masala

½ teaspoon cayenne pepper (optional, adjust to heat preference)

1 teaspoon salt (or to taste)

1 (14-ounce) can diced tomatoes

1 cup coconut milk or heavy cream

½ cup chicken broth or water

Fresh cilantro, for garnish

Cooked basmati rice or naan, for serving

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Instructions

1. Sauté aromatics: In a large skillet or pot, heat oil over medium heat. Add chopped onion and cook until soft and golden, about 5–7 minutes.

2. Add garlic and ginger, sauté for 1 minute until fragrant.

3. Brown the chicken: Add chicken pieces and cook until lightly browned on all sides.

4. Add spices: Stir in cumin, coriander, turmeric, paprika, garam masala, cayenne (if using), and salt. Cook for 1–2 minutes to toast the spices.

5. Simmer: Add diced tomatoes, coconut milk (or cream), and chicken broth. Stir well to combine.

6. Cook: Cover and simmer on low heat for 20–25 minutes, or until chicken is cooked through and sauce thickens.

7. Garnish & serve: Sprinkle with chopped cilantro and serve hot with basmati rice or naan.

Notes

• Swap coconut milk for yogurt or cream for a richer or tangier flavor.

• For a spicier curry, increase cayenne or add fresh green chilies.

• Use bone-in chicken for more depth of flavor; adjust cooking time.

• Store leftovers in the fridge for up to 3 days; flavor improves overnight.

• Prep Time: 15min
• Cook Time: 30min
• Category: Dinner
• Method: Stovetop
• Cuisine: Indian