Description
This Homemade Chicken Curry recipe delivers a rich, aromatic dish simmered with fresh spices, tender chicken, and creamy coconut milk. Perfectly balanced with a hint of heat and the freshness of cilantro, this curry is ideal for a comforting weeknight dinner served alongside rice or naan.
Ingredients
Units
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped (260g)
- 1 tablespoon minced fresh ginger
- 4 garlic cloves, minced
- 1 tablespoon curry powder
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 cup chicken broth (240mL)
- 3/4 cup diced tomato (200g)
- 1 1/2 pounds boneless skinless chicken breasts, chopped into 1-inch pieces (680g)
- 1 cup coconut milk (240mL)
- 2 tablespoons chopped fresh cilantro
Instructions
- Saute Aromatics: Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chopped yellow onion and sauté until lightly browned, about 5 minutes. Next, add the minced fresh ginger, garlic cloves, curry powder, ground coriander, ground cumin, and salt. Cook for an additional 1 minute to release the spices’ aromas and deepen the flavor base.
- Add Base Ingredients: Pour in the chicken broth and diced tomatoes, stirring to combine all ingredients thoroughly. Bring the mixture to a boil, then lower the heat to medium-low. Allow it to simmer for approximately 5 minutes to start thickening the sauce and meld the flavors.
- Cook the Chicken: Add the chopped boneless skinless chicken breasts to the simmering curry mixture. Cook for about 8 minutes, stirring occasionally, until the chicken pieces are fully cooked and no longer pink in the center, ensuring tenderness and safety.
- Finish with Coconut Milk: Stir in the coconut milk thoroughly to incorporate the creamy texture into the curry. Let the mixture simmer for another 10 minutes or until the sauce thickens to your preferred consistency. Serve the hot curry garnished with freshly chopped cilantro alongside cooked rice or naan bread.
Notes
- Do not cover the skillet during cooking to allow the sauce to reduce and thicken properly.
- Stir the coconut milk well before adding it to incorporate the fat solids evenly.
- Adjust the coconut milk quantity to make the curry milder or richer according to your taste preference.
- Cut chicken into uniform pieces to ensure even cooking and consistent texture.
- To prepare fresh ginger, peel it gently using a vegetable peeler or spoon, then mince finely. Store leftovers in the refrigerator for up to three weeks.
- Serve with naan bread instead of rice to enjoy a different experience and to soak up the flavorful sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 710mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 80mg
