Easy Creamy Chicken Curry

Welcome to your new favorite dinner recipe! This Easy Creamy Chicken Curry is not only delicious but also incredibly simple to prepare. Perfect for weeknight meals or special occasions, this dish is a delightful blend of spices, tender chicken, and a rich, creamy sauce that will have everyone asking for seconds. Whether you're a seasoned cook or a beginner, this recipe will guide you through every step to create a mouthwatering curry that warms the heart and satisfies the palate.

Ingredients

Here’s what you’ll need to make this scrumptious Easy Creamy Chicken Curry:

• 1 pound (450 g) boneless, skinless chicken breasts, cubed
• 2 tablespoons (30 ml) vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon (15 g) fresh ginger, grated
• 1 tablespoon (8 g) curry powder
• 1 teaspoon (2 g) ground cumin
• 1 teaspoon (2 g) ground coriander
• 1/2 teaspoon (1 g) turmeric powder
• 1 can (14 oz or 400 g) coconut milk
• 1/2 cup (120 ml) chicken broth
• 1 tablespoon (15 g) tomato paste
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

Follow these simple steps to whip up your creamy chicken curry:

1. Heat the Oil: In a large skillet or Dutch oven, heat the vegetable oil over medium heat.
2. Sauté the Aromatics: Add the chopped onion and sauté until translucent, about 5 minutes. Then, stir in the minced garlic and grated ginger, cooking until fragrant (about 1 minute).
3. Cook the Chicken: Add the cubed chicken to the skillet. Cook until the chicken is no longer pink on the outside, about 5-7 minutes.
4. Add the Spices: Sprinkle in the curry powder, ground cumin, ground coriander, and turmeric. Stir well to coat the chicken and let the spices cook for 1-2 minutes.
5. Pour in the Liquids: Add the coconut milk, chicken broth, and tomato paste. Stir until everything is well combined.
6. Simmer: Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let it cook for 15-20 minutes, stirring occasionally.
7. Season: Taste the curry and season with salt and pepper as needed.
8. Serve: Garnish with fresh cilantro if desired and serve your creamy chicken curry over rice or with naan bread.

FAQ

1. Can I use another type of meat or tofu in this recipe?

Absolutely! This recipe is versatile. You can substitute chicken with shrimp, beef, or even tofu for a vegetarian option. Just adjust the cooking time accordingly.

2. How do I store leftovers?

Store any leftover chicken curry in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave until warmed through.

3. Can I freeze the creamy chicken curry?

Yes, this curry freezes well! Allow it to cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

4. What can I serve with chicken curry?

Chicken curry pairs wonderfully with steamed rice, naan bread, or even quinoa. You can also serve it with a side of steamed vegetables for a complete meal.

5. Can I adjust the spice level?

Absolutely! If you prefer a milder curry, reduce the amount of curry powder and omit any additional chili powders or spices. For a spicier kick, add red pepper flakes or a chopped chili pepper when cooking.

Now that you have the recipe for this Easy Creamy Chicken Curry, it’s time to roll up your sleeves and get cooking! Enjoy the warm, comforting flavors that this dish brings to your table.

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