Description
This homemade chicken curry is a flavorful and creamy dish made with tender chicken breast cooked in a spiced tomato and coconut milk sauce. Infused with aromatic ginger, garlic, and Indian spices, it’s a comforting meal perfect for serving over rice or with naan bread.
Ingredients
Scale
Aromatics
- 2 tablespoons olive oil
- 1 yellow onion, chopped (260g)
- 1 tablespoon minced fresh ginger
- 4 garlic cloves, minced
Spices & Seasoning
- 1 tablespoon curry powder
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon salt
Main Ingredients
- 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 it begins to lightly brown, about 5 minutes. Then add the minced fresh ginger, garlic, curry powder, ground coriander, ground cumin, and salt. Cook everything together for about 1 minute to release and deepen the aroma of the spices.
- Add Base Ingredients: Pour in the chicken broth and diced tomatoes, stirring well to combine all ingredients. Bring the mixture up to a boil, then reduce the heat to medium-low. Let the sauce simmer gently for about 5 minutes to allow it to start thickening and develop flavor.
- Cook the Chicken: Add the chopped chicken breast pieces to the simmering sauce. Continue to cook for approximately 8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
- Finish with Coconut Milk: Stir in the coconut milk thoroughly to integrate the creamy texture into the curry. Allow the curry to simmer uncovered for another 10 minutes or until the sauce reaches your desired thickness and richness. Once done, serve hot over cooked rice or with naan bread, garnished with fresh chopped cilantro.
Notes
- You can adjust the spice level by increasing or reducing the amount of curry powder according to your taste.
- For extra richness, use full-fat coconut milk.
- Chicken thighs can be used instead of chicken breasts for a juicier texture.
- Serve with steamed basmati rice or warm naan for a complete meal.
- Fresh cilantro can be substituted or complemented with fresh parsley if preferred.
