Description
This homemade chicken curry recipe offers a flavorful and creamy dish made with tender chicken breast simmered in a fragrant blend of spices, tomatoes, and coconut milk. Perfect for a comforting weeknight meal, it combines aromatic sautéed onions, garlic, and ginger with classic curry spices, resulting in a rich and satisfying curry that’s easy to prepare in under 40 minutes.
Ingredients
Scale
Spices & Aromatics
- 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
Base & Protein
- 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. Add the minced fresh ginger, garlic, curry powder, ground coriander, ground cumin, and salt. Cook 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 to a boil, then reduce heat to medium-low. Let the sauce simmer gently for about 5 minutes to begin thickening and developing flavor.
- Cook the Chicken: Add the chopped chicken breast pieces to the simmering sauce. Continue cooking 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.
- Serve: Once done, serve hot over cooked rice or with naan bread. Garnish with freshly chopped cilantro for added freshness and flavor.
Notes
- You can adjust the spice level by increasing or decreasing the amount of curry powder.
- For a thicker curry, let it simmer uncovered longer to reduce the sauce further.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.
- Serve with steamed basmati rice or warm naan bread to complete the meal.
- Add vegetables like spinach or peas for extra nutrition and color.
