Easy Chicken Curry Recipe

Chicken curry is a beloved dish known for its rich flavors and aromatic spices. This easy chicken curry recipe is perfect for weeknight dinners or special occasions. Whether you’re a novice in the kitchen or an experienced cook, this dish promises to impress. With tender chicken simmered in a fragrant sauce, it’s a comforting meal that pairs beautifully with rice or naan. Let’s dive into this delightful culinary adventure!

Ingredients

• 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 tablespoons (30 ml) vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon (15 g) fresh ginger, grated
• 2 tablespoons (30 g) curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 can (14 oz or 400 g) coconut milk
• 1 can (14 oz or 400 g) diced tomatoes
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

⇆

Instructions

1. In a large skillet or pot, heat the vegetable oil over medium heat.
2. Add the chopped onion and sauté for about 5 minutes, or until softened and translucent.
3. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
4. Add the chicken pieces to the skillet, browning them on all sides (about 5-7 minutes).
5. Sprinkle in the curry powder, ground cumin, and ground coriander, stirring to coat the chicken evenly.
6. Pour in the diced tomatoes and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
7. Reduce the heat to low, cover, and let it simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender.
8. Season with salt and pepper to taste, adjusting the spices according to your preference.
9. Garnish with fresh cilantro before serving.
10. Serve hot with cooked rice or naan for a complete meal.

FAQ

1. Can I use chicken breasts instead of thighs?

Yes, you can definitely use chicken breasts. They may cook a little faster, so be sure to adjust the cooking time accordingly to prevent them from drying out.

2. What can I substitute for coconut milk?

If you prefer not to use coconut milk, you can substitute it with heavy cream or plain yogurt for a different texture and flavor. Just be mindful that this will change the overall taste of the curry.

3. How do I store leftovers?

Store any leftover chicken curry in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.

4. Can I add vegetables to the curry?

Absolutely! Adding vegetables like bell peppers, spinach, or peas can enhance the nutritional value and flavor of your chicken curry. Just add them during the last 10 minutes of cooking to ensure they remain tender yet crisp.

5. What can I serve with chicken curry?

Chicken curry pairs wonderfully with steamed rice, naan, or even quinoa. You can also serve it with a fresh salad or pickles on the side for a well-rounded meal.