Easy & Delicious Chicken Curry Recipe: Make Curry Chicken Now!

Name: Easy & Delicious Chicken Curry Recipe: Make Curry Chicken Now!
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 500 grams Chicken breast (Boneless, skinless, cut into 1-inch cubes); 1 medium Onion (Finely chopped); 3 cloves Garlic (Minced); 1 inch piece Ginger (Grated); 2 tablespoons Curry powder; 1 teaspoon Turmeric; 1 teaspoon Cumin; 1 teaspoon Coriander; 400 ml can Coconut milk (Full-fat); 400 gram can Diced tomatoes; 2 tablespoons Vegetable oil; to taste Salt; to taste Black pepper; 1/4 cup Fresh cilantro (Chopped, for garnish)

Learn how to make a rich and flavorful chicken curry from scratch with this easy-to-follow recipe. Perfect for a comforting weeknight meal, this dish combines tender chicken pieces with aromatic spices and a creamy coconut sauce. Follow our simple steps for a delicious meal everyone will love.

#Chicken Curry

#Curry Recipe

#Indian Food

#Easy Curry

#Homemade Curry

#Dinner Ideas

#Spicy Food

Finished Chicken Curry in a bowl

Recipe Information

15m

Prep Time

35m

Cook Time

50m

Total Time

Servings

Medium

Indian

English

Nutrition (per serving)

450

Calories

35g

Protein

20g

Carbs

25g

Fat

Chicken Curry served with rice

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Chicken simmering in curry sauce

Instructions

0/6 completed

1
Heat vegetable oil in a large pan or pot over medium heat. Add chopped onion and sauté until softened and translucent, about 5 minutes.
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5m
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Heat vegetable oil in a large pan or pot over medium heat. Add chopped onion and sauté until softened and translucent, about 5 minutes.
5m
Don't rush the onions; proper caramelization builds flavor.
2
Add minced garlic and grated ginger to the pan. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
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2m
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Add minced garlic and grated ginger to the pan. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
2m
Stir constantly to prevent sticking and burning.

3
Stir in curry powder, turmeric, cumin, and coriander. Cook for 1 minute, stirring constantly, to toast the spices and release their aroma.
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1m
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Stir in curry powder, turmeric, cumin, and coriander. Cook for 1 minute, stirring constantly, to toast the spices and release their aroma.
1m
Toasting spices enhances their depth of flavor.
4
Add the diced chicken to the pan and cook until browned on all sides, about 5-7 minutes. The chicken doesn't need to be fully cooked through at this stage.
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7m
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Add the diced chicken to the pan and cook until browned on all sides, about 5-7 minutes. The chicken doesn't need to be fully cooked through at this stage.
7m
Browning the chicken adds another layer of flavor.
5
Pour in the coconut milk and diced tomatoes. Stir well to combine, season with salt and pepper to taste. Bring to a simmer, then reduce heat to low, cover, and let it cook for 15-20 minutes, or until chicken is cooked through and sauce has thickened.
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20m
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Pour in the coconut milk and diced tomatoes. Stir well to combine, season with salt and pepper to taste. Bring to a simmer, then reduce heat to low, cover, and let it cook for 15-20 minutes, or until chicken is cooked through and sauce has thickened.
20m
Taste and adjust seasoning as needed before serving. For a thicker sauce, simmer uncovered for the last few minutes.

6
Garnish with fresh chopped cilantro and serve hot with rice or naan bread.
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1m
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Garnish with fresh chopped cilantro and serve hot with rice or naan bread.
1m
Fresh cilantro adds a burst of freshness that complements the curry.