Description
A flavorful and creamy homemade chicken curry made with aromatic spices, tender chicken breast, and rich coconut milk. This quick and easy stovetop recipe is perfect for a comforting meal, ready in just 40 minutes and served best with rice or naan.
Ingredients
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 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
- Use fresh ginger and garlic for the best flavor.
- Adjust the curry powder quantity to your preferred spice level.
- Simmer gently to prevent the coconut milk from curdling.
- Serve with steamed basmati rice or warm naan for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
