Chicken Curry
User Reviews
4.7
99 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
4 serving
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Calories
404 kcal
-
Course
Main Course
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Cuisine
Indian
Chicken Curry
Report
This flavorful Chicken Curry recipe comes together in only a few simple steps! It's a rich, creamy, and hearty dish that's made in one skillet.
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Ingredients
- 2 tablespoons olive oil
- 1 yellow onion chopped (260g)
- 1 tablespoon minced fresh ginger
- 4 garlic cloves minced
- 1 tablespoon curry powder
- 1½ teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 cup chicken broth (240mL)
- ¾ cup diced tomato (200g)
- 1½ pounds boneless skinless chicken breasts, chopped into 1-inch pieces (680g)
- 1 cup coconut milk (240mL)
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oil in a 12-inch skillet over medium-high heat. Add the onion and saute until lightly browned, about 5 minutes. Add the ginger, garlic, curry powder, coriander, cumin, and salt, and cook for 1 minute.
- Add the broth and tomato and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes or until starting to thicken.
- Stir in the chicken and simmer until the chicken is cooked through, about 8 minutes.
- Stir in the coconut milk and simmer until the sauce is slightly thickened, about 10 minutes, or until the desired consistency. Serve with hot cooked rice and chopped cilantro.
Notes
- Do not cover during cooking times. You want the sauce to be able to reduce and thicken.
- Make sure to stir the coconut milk until smooth to incorporate the fat solids before adding it to the sauce.
- You can adjust the amount of coconut milk based on your preference for a milder or richer curry.
- Make sure to cut the chicken as uniformly as possible to ensure the chicken cooks evenly in the sauce.
- To prepare the ginger, use a vegetable peeler or the edge of a spoon to peel off the skin gently. Once peeled, you can mince the ginger. You can store leftover unused ginger in the refrigerator for up to three weeks.
- Instead of rice, you can serve the curry alongside naan bread to soak up the extra sauce.
Nutrition Information
Show Details
Calories
404kcal
(20%)
Carbohydrates
9g
(3%)
Protein
39g
(78%)
Fat
24g
(37%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.02g
Cholesterol
110mg
(37%)
Sodium
1012mg
(42%)
Potassium
951mg
(27%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
140IU
(3%)
Vitamin C
10mg
(11%)
Calcium
65mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 9g | 3% |
| Protein | 39g | 78% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 110mg | 37% |
| Sodium | 1012mg | 42% |
| Potassium | 951mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 10mg | 11% |
| Calcium | 65mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
99 reviews
Excellent
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