Description
A flavorful and aromatic chicken curry recipe that combines juicy chicken pieces with a rich and creamy coconut milk sauce, perfect for serving with rice or naan bread.
Ingredients
Units
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped (260g)
- 1 tablespoon minced fresh ginger
- 4 garlic cloves, minced
- 1 tablespoon curry powder
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 cup chicken broth (240mL)
- 3/4 cup diced tomato (200g)
- 1 1/2 pounds boneless skinless chicken breasts, chopped into 1-inch pieces (680g)
- 1 cup coconut milk (240mL)
- 2 tablespoons chopped fresh cilantro
Instructions
- Saute Aromatics: Heat the olive oil in a 12-inch skillet over medium-high heat. Add the onion and saute until lightly browned, about 5 minutes. Then, add the ginger, garlic, curry powder, coriander, cumin, and salt, cooking for an additional 1 minute to release the spices’ aroma.
- Add Base Ingredients: Pour in the chicken broth and diced tomatoes, stirring to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer for about 5 minutes, allowing it to start thickening.
- Cook the Chicken: Add the chopped chicken to the simmering mixture. Cook for approximately 8 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink in the center.
- Finish with Coconut Milk: Stir in the coconut milk, ensuring it’s well-mixed. Allow the curry to simmer for another 10 minutes or until the sauce reaches your desired thickness. Serve hot with cooked rice and garnish with freshly chopped cilantro.
Notes
- Do not cover during cooking times to allow the sauce to reduce and thicken properly.
- Stir the coconut milk well before adding it to the sauce to incorporate the fat solids.
- Adjust the amount of coconut milk based on your preference for a milder or richer curry.
- Cut the chicken into uniform pieces to ensure even cooking.
- To prepare ginger, peel it with a vegetable peeler or the edge of a spoon gently. Mince it finely before use. Leftover ginger can be stored in the refrigerator for up to three weeks.
- Serve the curry with naan bread instead of rice for a different experience and to soak up the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 710mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 80mg
