Chicken Curry Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4
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Calories
504 kcal
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Course
Main Course
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Cuisine
Indian
Chicken Curry Recipe
Description
The Chicken Curry Recipe features chicken breast chunks first coated with chili, salt, and turmeric, quickly seared in oil to lock in juices. The sauce begins with sautéed onions and garlic, enhanced by tomato paste and curry powder for depth and fragrance. Coconut milk adds creaminess and balances the spices, creating a smooth curry base.
Simmering the chicken in the sauce allows it to absorb the flavors while staying moist. The turmeric imparts a warm color, and the cilantro added at the end brings a fresh herbal note. The curry is hearty with a mildly spiced, creamy texture.
This dish is best served over plain rice to complement the curry’s flavors and soak up the sauce. It suits a comforting main course and can be adapted by adding vegetables like potatoes or zucchini for variation.
The recipe notes suggest it can be kept refrigerated up to four days or frozen for three months. Reheat gently to maintain the chicken's tenderness. For low-carb options, serve over cauliflower rice.
Ingredients
For the chicken:
- 1 ½ pound chicken breast cut into bite-sized pieces
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon turmeric powder
- 2 tablespoons olive oil
For the curry:
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 teaspoon garlic minced
- 2 tablespoons tomato paste
- 1 ½ tablespoon curry powder
- 1 teaspoon salt
- 13.5 ounces coconut milk one can
- 1 tablespoon cilantro chopped
- lemon to garnish, wedges
Instructions
- In a medium bowl combine chicken pieces with chili powder, salt, and turmeric powder. Coat them well.
- Heat a 4 qt dutch oven on a medium flame; add olive oil followed by chicken and sear them for 4-5 minutes. Transfer the chicken to a bowl and set it aside.
- Add the remaining oil to the same pot and add the onion and garlic. Saute for 3-5 minutes until the onions turn translucent.
- Add in the tomato paste, curry powder, and salt. Saute for a couple of minutes and stir in the coconut milk.
- Once the curry starts bubbling add the chicken back to the pot and allow the curry to simmer for 15-20 minutes on a low flame.
- Once the chicken is cooked through, add in the chopped cilantro and turn off the flame.
- Serve the chicken curry with a bowl of rice to enjoy!
Notes
- Serve this curry over rice or cauliflower rice to suit your dietary preference.
- Add chopped vegetables such as potatoes, zucchini, or carrots to increase nutritional content and texture.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months; reheat thoroughly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Calories | 504kcal | 25% |
| Carbohydrates | 9g | 3% |
| Protein | 39g | 78% |
| Fat | 36g | 55% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 1447mg | 60% |
| Potassium | 1016mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 351IU | 7% |
| Vitamin C | 7mg | 8% |
| Calcium | 50mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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