Chicken Curry
Chicken Curry is a flavorful and creamy dish made with tender chicken simmered in a rich sauce infused with aromatic spices. Serve it over rice or with naan for a satisfying meal.
Servings: 4
Calories: 444kcal
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 1 pound chicken breasts boneless skinless, cut into bite-sized pieces
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper optional
- 14 ounces diced tomatoes 1 can
- 14 ounces coconut milk 1 can
- ½ cup chicken broth low sodium or no sodium added
- 1 tablespoon tomato paste
- salt and pepper to taste
- 2 tablespoons fresh cilantro chopped (for garnish)
Instructions
- Heat the vegetable oil in a large skillet or pot over medium heat.
- Add the finely chopped onion to the skillet and sauté until softened and golden brown, about 5-7 minutes. Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
- Add the bite-sized chicken pieces to the skillet. Cook until the chicken is browned on all sides, about 5-7 minutes.
- Stir in the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices and coat the chicken evenly.
- Add the diced tomatoes, coconut milk, chicken broth, and tomato paste to the skillet. Stir to combine.
- Bring the mixture to a simmer. Reduce the heat to low and let it cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened. Season with salt and pepper to taste.
- Garnish the chicken curry with fresh cilantro and serve hot over cooked rice.
Notes
- Adjust the cayenne pepper to control the heat level—add more for a spicier curry, or skip it for a milder version.
- Use full-fat coconut milk for a creamier sauce, but light coconut milk works if you prefer a lighter dish.
- Stir the spices for a minute before adding liquids to enhance their flavor.
- Chicken thighs can be substituted for a richer, more tender curry.
- Leftovers taste even better the next day—perfect for meal prep!
Nutrition
Serving: 1serving | Calories: 444kcal | Carbohydrates: 15g | Protein: 29g | Fat: 32g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 332mg | Potassium: 1033mg | Fiber: 3g | Sugar: 5g | Vitamin A: 314IU | Vitamin C: 17mg | Calcium: 93mg | Iron: 6mg
