Easy Chicken Curry Recipe
I absolutely adore this chicken curry recipe because it perfectly balances the aromatic spices with the creamy goodness of coconut milk, making each bite a delightful dance of flavors. Plus, it’s super easy to whip up, and pairing it with rice or naan turns any dinner into a cozy, satisfying meal that feels like a mini getaway to food paradise!
Welcome to my kitchen! Today, I’m excited to share my Easy Chicken Curry recipe.
I love how the aroma of fresh ginger and garlic fills the air, mingling with the warm spices of cumin, coriander, and garam masala. This dish features tender chicken simmered in creamy coconut milk and vibrant tomatoes, offering a comforting blend of flavors.
Serve it alongside fragrant rice or soft naan to complement the dish, and don’t forget a sprinkle of fresh cilantro for garnish!
Ingredients
Protein-rich, chicken helps build and repair muscle and other body tissues.
Coconut Milk: It has a creamy and rich texture, adds sweetness, and contains healthy fats.
Garam Masala: A mixture of spices that adds warmth and depth to curries.
Turmeric Powder: Contributes bright coloration, fosters anti-inflammatory advantages.
Cumin: Earthy spice, helps digestion, and boosts flavor.
Diced tomatoes provide a good balance of flavor; they contribute a bright, tangy tomato taste and a good amount of vitamin C.
Ingredient Quantities
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1 pound (about 500g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 cup (240ml) coconut milk
- 1 can (400g) diced tomatoes
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread (for serving)
Instructions
1. In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté it until the softness and translucency that makes a perfect onion shine through, about 5 minutes.
2. Add the minced garlic and grated ginger. Cook for about 1 minute, until they become aromatic.
3. Now add the ground spices: cumin, coriander, turmeric, garam masala, and chili powder. Stir well to make sure all the spices are coating the onions, garlic, and ginger. Let the spices toast for a minute or two.
4. Place the chicken parts in the skillet and stir to coat them with the spice mixture. Cook the chicken until it is browned on all sides, about 5-7 minutes.
5. Add the diced tomatoes and their juices. Combine the tomatoes and juices with the chicken as thoroughly as possible.
6. Lower the heat to low and let the mixture simmer for roughly 5 minutes.
7. Add the coconut milk, stirring it in well so that it combines fully. Bring the mixture back to a gentle simmer.
8. Add salt to taste. Cover the pan and let it cook on low heat for 15-20 minutes, or until the chicken is cooked through and tender, stirring from time to time.
9. When finished, take it off the heat. Sample it and adjust the seasoning if it doesn’t taste perfect.
10. Serve the chicken curry piping hot, garnished with fresh cilantro, chopped fine. Accompany with rice, cooked to fluffy perfection, or with naan, as preferred.
Equipment Needed
1. Large pan or skillet
2. Stirring spoon
3. Chopping board
4. Knife
5. Grater (for ginger)
6. Measuring spoons
7. Measuring cup
8. Can opener
9. Wooden or heat-resistant spatula
10. Lid for the pan or skillet
FAQ
- Can I use chicken thighs instead of chicken breast?Indeed, chicken thighs may be substituted for breasts. They impart more flavor and are more likely to stay juicy.
- How can I make the curry spicier?If you want to make it hotter, add more chili powder or diced fresh chilies to your liking.
- Can I use light coconut milk?Certainly, light coconut milk can be used, but the sauce could be not as thick or rich.
- Is this curry suitable for freezing?Yes, you can freeze this chicken curry. Cool it completely before transferring it to a container that can go in the freezer. It’s good for up to three months.
- How long will leftovers last in the fridge?Refrigerate uneaten portions within 2 hours of cooking. Store leftovers in an airtight container for 3 to 4 days.
- Can I add vegetables to this curry?Definitely! Nutrient-dense vegetables such as bell peppers, peas, and spinach can be incorporated into the dish for an extra boost of flavor and nutrition.
Substitutions and Variations
You can use either olive oil or coconut oil in place of vegetable oil.
You can substitute 1 teaspoon of ground ginger if you lack fresh ginger.
For the cumin, attempt to use an equal amount of curry powder to obtain a different flavor profile.
If you cannot find garam masala, use allspice or a combination of cinnamon, cloves, and nutmeg.
Use heavy cream or yogurt instead of coconut milk for an alternate creamy texture.
Pro Tips
1. Marinate the Chicken: For even more flavorful chicken, try marinating it in some of the spices (cumin, coriander, turmeric, garam masala, and chili powder) along with a bit of yogurt for at least 30 minutes before cooking. This can help tenderize the meat and infuse more flavor.
2. Toast the Spices: Ensure the spices are well-toasted in step 3. This process enhances their flavors and gives the dish a more complex taste profile. Be cautious not to burn them, as it can lead to bitterness.
3. Customize Heat Levels: Adjust the amount of chili powder based on your heat preference. If you like it spicy, you can add extra or include fresh chilies. For a milder dish, reduce the chili powder or omit it altogether.
4. Coconut Milk Alternatives: If you prefer a creamier texture, use a combination of coconut milk and coconut cream. You can also substitute coconut milk with heavy cream or yogurt for a different flavor profile, ensuring it pairs well with the spices.
5. Enhanced Garnish Options: Besides cilantro, consider garnishing with toasted sliced almonds or cashews for an added crunch and nuttiness. A squeeze of fresh lime juice just before serving can also brighten up the flavors.
Easy Chicken Curry Recipe
My favorite Easy Chicken Curry Recipe
Equipment Needed:
1. Large pan or skillet
2. Stirring spoon
3. Chopping board
4. Knife
5. Grater (for ginger)
6. Measuring spoons
7. Measuring cup
8. Can opener
9. Wooden or heat-resistant spatula
10. Lid for the pan or skillet
Ingredients:
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1 pound (about 500g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 cup (240ml) coconut milk
- 1 can (400g) diced tomatoes
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread (for serving)
Instructions:
1. In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté it until the softness and translucency that makes a perfect onion shine through, about 5 minutes.
2. Add the minced garlic and grated ginger. Cook for about 1 minute, until they become aromatic.
3. Now add the ground spices: cumin, coriander, turmeric, garam masala, and chili powder. Stir well to make sure all the spices are coating the onions, garlic, and ginger. Let the spices toast for a minute or two.
4. Place the chicken parts in the skillet and stir to coat them with the spice mixture. Cook the chicken until it is browned on all sides, about 5-7 minutes.
5. Add the diced tomatoes and their juices. Combine the tomatoes and juices with the chicken as thoroughly as possible.
6. Lower the heat to low and let the mixture simmer for roughly 5 minutes.
7. Add the coconut milk, stirring it in well so that it combines fully. Bring the mixture back to a gentle simmer.
8. Add salt to taste. Cover the pan and let it cook on low heat for 15-20 minutes, or until the chicken is cooked through and tender, stirring from time to time.
9. When finished, take it off the heat. Sample it and adjust the seasoning if it doesn’t taste perfect.
10. Serve the chicken curry piping hot, garnished with fresh cilantro, chopped fine. Accompany with rice, cooked to fluffy perfection, or with naan, as preferred.
