Curry Chicken

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
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This Curry Chicken recipe is your ticket to a flavorful dinner that's both comforting and exciting. With a rich blend of spices and creamy coconut milk, it's a dish that warms you from the inside out.

Ingredients for Curry Chicken

The star of this dish, of course, is the chicken thighs. Why thighs? They stay moist and tender, even after simmering for a while. Vegetable oil is used to sauté the base ingredients, allowing the flavors to meld. The onion, garlic, and ginger create a fragrant foundation, essential for any good curry. Our spice mix — curry powder, cumin, coriander, turmeric, and cayenne pepper — is where the magic happens, offering layers of warmth and complexity. The coconut milk adds creaminess and a hint of sweetness, while chicken broth enhances the savory notes. Finally, a sprinkle of fresh cilantro on top brings a fresh, herbal finish.

Tips & Tricks

  • If you like more heat, increase the cayenne pepper or add a chopped fresh chili.
  • For a thicker sauce, simmer uncovered for the last 10 minutes.
  • Using bone-in chicken will add more flavor but will require longer cooking.

Serving Suggestions

This curry pairs beautifully with steamed basmati rice or warm naan bread. For a fresher touch, serve alongside a simple cucumber and tomato salad dressed with lemon juice and a pinch of salt.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes, but be aware that chicken breasts can dry out more easily, so reduce the cooking time slightly.
Can this be made ahead of time?
Absolutely! This curry tastes even better the next day as the flavors have more time to meld.
Is there a substitute for coconut milk?
If you don't have coconut milk, you can use heavy cream, though it will alter the flavor.

Curry Chicken Recipe Walkthrough

Start by heating up a couple of tablespoons of vegetable oil in a large pot over medium heat. Once it's hot, toss in your chopped onion. You want to cook it until it turns translucent, which should take about 5 minutes. Next, add in the minced garlic and grated ginger, giving it all a good stir. Let these cook for about a minute until they're fragrant, but keep an eye on them so they don't burn.

Now, it's time to add the spices: curry powder, cumin, coriander, turmeric, and cayenne pepper. Stir them into the onion mixture, cooking for about 2 minutes. This step is crucial as it allows the spices to release their oils and become aromatic.

With the spices nicely toasted, add in the chicken thighs. Cook them until they're browned on all sides, which should take around 5-7 minutes. Once the chicken is browned, pour in the coconut milk and chicken broth. Bring the whole thing to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 25-30 minutes. This is where the chicken will become tender and absorb all those incredible flavors.

When your curry is ready, season it with salt to taste. Finally, garnish with fresh cilantro just before serving to add a pop of color and freshness.

Why You'll Love This Recipe

  • Quick to prepare, perfect for busy weeknights.
  • Uses simple, pantry-friendly ingredients.
  • Rich in flavor with a perfect balance of spices.
  • Customizable heat level to suit your taste.
  • Provides a taste of the exotic right in your kitchen.

Ingredients

2 lbs chicken thighs, boneless and skinless
2 tbsp vegetable oil
1 large onion, finely chopped
4 cloves garlic, minced
1 tbsp ginger, grated
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp cayenne pepper
1 can (14 oz) coconut milk
1 cup chicken broth
Salt to taste
Fresh cilantro, for garnish

Step-by-step Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onions and sauté until translucent.
3. Stir in the garlic and ginger, cooking for another minute.
4. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper, stirring for about 2 minutes until the spices are fragrant.
5. Add the chicken pieces, cooking until they are browned on all sides.
6. Pour in the coconut milk and chicken broth, bringing the mixture to a boil.
7. Reduce the heat, cover the pot, and let the curry simmer for 25-30 minutes or until the chicken is cooked through and tender.
8. Season with salt to taste and garnish with fresh cilantro before serving.

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