Chicken Curry
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 serving
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Calories
404 kcal
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Course
Main Course
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Cuisine
Indian
Chicken Curry
Description
This Chicken Curry begins by lightly browning onions, then adding aromatic ginger and garlic with traditional curry powder, ground coriander, cumin, and salt. The spices are cooked briefly to bloom their flavors. Chicken broth and diced tomatoes are added and simmered to reduce and concentrate the sauce.
Boneless, skinless chicken pieces are stirred in and cooked through in the simmering sauce before coconut milk is added to enrich and mellow the curry. The mixture simmers further to slightly thicken the sauce to a creamy consistency. Fresh cilantro is stirred in last to brighten the flavor.
The curry typically pairs well with hot cooked rice, which helps balance and soak up the savory sauce. Alternatively, naan bread works to scoop and enjoy the dish’s rich flavors.
Notes stress not covering the curry during cooking to aid sauce reduction, stirring coconut milk before adding for smoothness, and cutting chicken pieces uniformly to ensure even cooking. Ginger preparation tips and storage times for leftover ginger are provided for convenience.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion chopped (260g)
- 1 tablespoon ginger fresh, minced
- 4 garlic minced, cloves
- 1 tablespoon curry powder
- 1½ teaspoons ground coriander
- 1 teaspoon cumin ground
- 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 cilantro chopped, fresh
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 the skillet during cooking to allow the sauce to reduce and thicken naturally.
- Stir the coconut milk thoroughly before adding to avoid lumps from fat solids.
- Adjust the coconut milk quantity to achieve preferred curry richness and mildness.
- Cut chicken into uniform pieces to cook evenly and avoid undercooked or overcooked bits.
- Peel ginger gently with a spoon or peeler before mincing; store leftover ginger up to three weeks refrigerated.
- Serve with rice or naan bread to complement the rich curry sauce.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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