5 from 62 votes
Chicken Curry Recipe
This Chicken Curry Recipe uses bite-sized chicken breast pieces seasoned with chili powder, turmeric, and salt, cooked in a sauce of onions, garlic, tomato paste, curry powder, and coconut milk. The result is a rich, creamy curry with a balance of spices and a mild heat, finished with fresh cilantro. Simmering the chicken in the curry sauce allows the flavors to meld and the chicken to stay tender. It is typically served with rice to soak up the flavorful sauce.
Prep Time
10 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
4
Calories:
504 kcal
Course:
Main Course
Cuisine:
Indian
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 504
% 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.