Chicken Curry Recipe
A quick and flavorful chicken curry recipe that brings the comforting warmth of Indian cuisine to your dining table, perfect for weeknight meals.
Ingredients
- 2 tablespoons Vegetable Oil
- 4 pieces Chicken Breasts, chopped Chopped into bite-sized chunks.
- 400 ml Coconut Milk, full-fat
- 2 cloves Garlic, minced
- 1 piece Onion, finely chopped
- 2 teaspoons Ginger, minced
- 2 tablespoons Mild Curry Powder
- 400 ml Chopped Tomatoes, canned
- ½ teaspoon Cumin
- 1 teaspoon Paprika
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Black Pepper
- ½ teaspoon Salt
- 2 tablespoons Tomato Puree/Paste
- 1 cup Chicken Stock
- to taste optional Fresh Parsley and Chili Flakes for garnish
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the chopped chicken pieces and cook for 4-5 minutes, turning occasionally.
- Add the finely chopped onion to the skillet with the chicken and cook for about 5 minutes until softened.
- Stir in minced garlic, ginger, cumin, ground cinnamon, paprika, salt, black pepper, and mild curry powder, and cook for an extra minute.
- Pour in the canned chopped tomatoes, tomato puree, chicken stock, and full-fat coconut milk, stirring until well combined.
- Bring to a boil, then lower the heat to a simmer and cook for about 10 minutes until chicken is fully cooked.
- Garnish with fresh parsley and chili flakes before serving.
Notes
- For the best flavor, use fresh ginger and ensure to taste and adjust spices before serving.
- This dish is perfect for leftovers as flavors deepen overnight.
Nutrition
Calories: 450kcalCarbohydrates: 20gProtein: 30gFat: 28gSaturated Fat: 20gSodium: 900mgFiber: 4gSugar: 5g
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