There’s something utterly magical about transforming a medley of spices, chicken, and coconut milk into a rich, aromatic curry that transports you straight to flavor heavenâlet me share with you my favorite go-to recipe that brings warmth and comfort every time. đ
My easy chicken curry recipe blends fragrant spices like cumin, coriander, and turmeric to give the chicken delicious, warm flavors. With coconut milk and diced tomatoes in the sauce, this dish is so creamy and comforting.
And if you’re serving it with rice or naan, it really hits the spot! This is the kind of curry I like to make on a weeknight because it’s so fast (30 minutes tops) and simple.
And it’s also very forgiving.
Simple Chicken Curry Recipe Ingredients
- Chicken: Rich in protein; essential for muscle repair and growth.
- Onion: Adds natural sweetness and aids in digestion.
- Garlic: Provides flavor depth and has anti-inflammatory properties.
- Ginger: Offers warmth and aids in digestion and inflammation.
- Coconut Milk: Creamy texture with healthy fats; offers a touch of sweetness.
- Tomatoes: Adds acidity to balance flavors; rich in vitamins.
- Spices (Cumin, Coriander, Turmeric, etc.
):
Enhances flavor and offers various health benefits.
Simple Chicken Curry Recipe Ingredient Quantities
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 1 teaspoon ground garam masala
- 1/2 teaspoon chili powder
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup canned diced tomatoes
- 1 cup coconut milk
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan, for serving
How to Make this Simple Chicken Curry Recipe
1. In a large skillet, over medium heat, warm the vegetable oil.
2. Finely chop the onion. Add it to the pan and sauté until it turns translucent, taking about 5 minutes.
3. Combine the garlic and ginger in a mixture and heat in a pan for one minute, until the heat has released their fragrances.
4. Stir in the spices: ground cumin, coriander, turmeric, paprika, garam masala, and chili powder. Cook and let the spices’ aroma fill the kitchen for a minute or two. Make sure that all of the onions, garlic, and ginger are nicely coated.
5. Raise the heat to medium-high and place the chicken parts in the skillet. Lightly brown the pieces on all sides, about 5-7 minutes.
6. Add canned diced tomatoes and stir well to mix everything up.
7. Turn the burner down to medium-low. Stir in the coconut milk until it is fully incorporated into the dish.
8. Add salt to taste, then place the lid on the skillet and allow the curry to simmer for 15-20 minutes, or until the chicken is done and the sauce has thickened a bit.
9. Take off the stove and finish with a sprinkling of cilantro.
10. Present hot with prepared rice or naan alongside for a satisfying meal.
Simple Chicken Curry Recipe Equipment Needed
1. Large skillet
2. Stove
3. Knife
4. Cutting board
5. Spatula or wooden spoon
6. Measuring spoons
7. Measuring cup
8. Mixing bowl
9. Can opener
10. Lid for skillet
FAQ
- Q: Can I use chicken thighs instead of chicken breasts?A: Yes, you can use chicken thighs, and they will add more flavor to the curry.
- Q: How can I make this curry spicier?A: For more heat, add additional chili powder or a freshly chopped chili.
- Q: Can I substitute the coconut milk with something else?A: Cream or a non-dairy milk like almond milk can be used, but the taste won’t be the same.
- Q: How can I make this dish vegetarian?A: For a vegetarian version, substitute the chicken for chickpeas or paneer.
- Q: How long can I store leftovers?Store leftover foods in a container that seals tightly. This keeps the nasty odors and tastes of other foods from mixing with your meal. Then, refrigerate your securely stored meal. It will be safe to eat for another 3 days. After this time, toss it out. Do not attempt to revive it.
- Q: Can I prepare this dish in advance?Yes, the curry can be made ahead of time and rewarmed when it’s time to serve. It gets better with age.
Simple Chicken Curry Recipe Substitutions and Variations
You can use coconut oil or olive oil instead of vegetable oil.
Use 1 teaspoon of ground ginger instead of fresh ginger.
Substitute fresh tomatoes, finely chopped, or tomato paste mixed with water for the same texture as canned diced tomatoes.
Replace coconut milk with heavy cream or yogurt for a different kind of creaminess.
If fresh cilantro cannot be found, use fresh parsley or coriander to garnish.
Pro Tips
1. Enhance Flavor with Tempering: Before adding the diced tomatoes, try adding a small amount of mustard seeds or curry leaves to the hot oil. This traditional Indian technique, known as tempering, will enhance the overall flavor of the dish.
2. Marinate the Chicken: For even more flavorful chicken, consider marinating it beforehand with a mixture of yogurt, a little salt, and some of the spices listed (like cumin and garam masala) for at least 30 minutes. This will tenderize the chicken and infuse it with deeper flavors.
3. Layer Spices Gradually: Instead of adding all spices at once, consider adding them in stages. Start with cumin and coriander, then layer with turmeric and paprika, and finish with garam masala. This gradual release helps develop more complex flavors.
4. Coconut Milk Alternatives: If you want a thicker, creamier sauce, consider replacing a portion of coconut milk with coconut cream or reducing the amount of liquid coconut milk by simmering it a bit before adding it to the pan.
5. Roast Spices: Briefly toasting the dry spices in a dry pan before adding them to the dish can bring out richer flavors and aromas, providing an extra depth to the dish that enhances the overall taste.
Simple Chicken Curry Recipe
My favorite Simple Chicken Curry Recipe
Equipment Needed:
1. Large skillet
2. Stove
3. Knife
4. Cutting board
5. Spatula or wooden spoon
6. Measuring spoons
7. Measuring cup
8. Mixing bowl
9. Can opener
10. Lid for skillet
Ingredients:
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 1 teaspoon ground garam masala
- 1/2 teaspoon chili powder
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup canned diced tomatoes
- 1 cup coconut milk
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan, for serving
Instructions:
1. In a large skillet, over medium heat, warm the vegetable oil.
2. Finely chop the onion. Add it to the pan and sauté until it turns translucent, taking about 5 minutes.
3. Combine the garlic and ginger in a mixture and heat in a pan for one minute, until the heat has released their fragrances.
4. Stir in the spices: ground cumin, coriander, turmeric, paprika, garam masala, and chili powder. Cook and let the spices’ aroma fill the kitchen for a minute or two. Make sure that all of the onions, garlic, and ginger are nicely coated.
5. Raise the heat to medium-high and place the chicken parts in the skillet. Lightly brown the pieces on all sides, about 5-7 minutes.
6. Add canned diced tomatoes and stir well to mix everything up.
7. Turn the burner down to medium-low. Stir in the coconut milk until it is fully incorporated into the dish.
8. Add salt to taste, then place the lid on the skillet and allow the curry to simmer for 15-20 minutes, or until the chicken is done and the sauce has thickened a bit.
9. Take off the stove and finish with a sprinkling of cilantro.
10. Present hot with prepared rice or naan alongside for a satisfying meal.