Chicken Curry Recipe
This easy chicken curry recipe allows you to make a restaurant-quality dish at home in just 30 minutes. With aromatic spices, tender chicken, and a rich coconut milk-based sauce, this dish is perfect for busy weeknights, offering a budget-friendly and flavorful meal that doesn't skimp on authenticity.
Ingredients
- 1 lb boneless skinless chicken (breast or thighs)
- 1 onion diced
- 3 cloves garlic minced
- 1- inch piece of ginger minced
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp garam masala
- 1 can fire-roasted diced tomatoes
- 1 can full-fat coconut milk
- 1 tbsp oil
- Fresh cilantro for garnish
- Salt to taste
Instructions
- Heat oil in a large skillet over medium-high heat. Add onion, garlic, and ginger. Cook for 4-5 minutes until translucent.
- Add curry powder, cumin, turmeric, and garam masala. Cook for 1 minute to release the spices' flavors.
- Add the chicken pieces and cook for 5-7 minutes, until just done.
- Pour in the fire-roasted tomatoes and coconut milk. Let it simmer for 10-15 minutes to allow the flavors to meld.
- Taste and adjust seasoning as needed.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier curry, add cayenne pepper or fresh chili peppers.
- To make the curry vegan, replace chicken with cauliflower, chickpeas, or paneer.
- If the curry is too thin, simmer it uncovered to thicken. For a thicker sauce, mix cornstarch with cold water and stir into the curry.
- Store leftovers in an airtight container for 4-5 days in the fridge, or freeze without rice for up to 3 months.