Heritage Chicken Curry

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
1 Review

Heritage Chicken Curry is a timeless dish that brings warmth and comfort to your dining table, drawing from rich culinary traditions. This recipe is a delightful blend of aromatic spices and creamy coconut milk, offering a balance between homey comfort and exotic flair.

Ingredients for Heritage Chicken Curry

Boneless chicken thighs are preferred for their tenderness and ability to stay juicy during cooking. Vegetable oil is a neutral choice that helps sauté the base without overpowering flavors. The onion, garlic, and ginger form the aromatic foundation of the curry, each contributing depth and warmth. Ground coriander, cumin, and turmeric offer earthy undertones, while a touch of cinnamon adds a subtle sweetness. For those who like a bit of heat, cayenne pepper does the trick. Diced tomatoes provide acidity that balances the richness of coconut milk, creating a creamy, luscious sauce. Finally, a sprinkle of fresh cilantro brightens the dish just before serving.

Tips & Tricks

  • For extra depth of flavor, marinate the chicken in yogurt and spices for 30 minutes before cooking.
  • Adjust the cayenne pepper to control the heat level. Start small and add more if needed.
  • If the sauce is too thick, add a splash of water or chicken broth to reach your desired consistency.

Serving Suggestions

This chicken curry pairs beautifully with steamed basmati rice or fluffy naan bread. For a complete meal, consider serving it alongside a fresh cucumber salad or a side of pickled vegetables to cut through the richness of the curry.

Frequently Asked Questions

Can I use chicken breast instead of thighs?
Yes, but chicken breast may not be as tender. If you do, be careful not to overcook it.
How can I make this dish vegetarian?
Swap the chicken for chickpeas or paneer for a vegetarian option.
Is there a way to make it dairy-free?
This recipe is already dairy-free, thanks to the coconut milk. Just ensure all other ingredients are also dairy-free.

Heritage Chicken Curry Recipe Walkthrough

First, grab a large pot and heat up the vegetable oil over medium heat. Toss in the chopped onions and let them cook until they turn a lovely golden brown, which should take about 5 minutes. Keep an eye on them to ensure they don't burn. Next, add the garlic and ginger. Stir these around for about a minute, just until they release their wonderful aroma.

Now it's time to sprinkle in the coriander, cumin, turmeric, cinnamon, and cayenne pepper. Stir these spices into the onion mixture, letting them toast slightly to bring out their flavors. This step is crucial for a fragrant curry.

Add the cubed chicken thighs to the pot. Stir them around until they are lightly browned on all sides. The idea here is to sear the chicken a bit for extra flavor, but they don't need to be fully cooked through yet.

Pour in the diced tomatoes and coconut milk, stirring everything together so the chicken is nicely coated. Season with salt and pepper to taste. Bring the mixture to a gentle simmer, then cover the pot and lower the heat. Let it cook for 25 to 30 minutes, or until your chicken is fully cooked and tender.

Once done, serve your curry hot, garnished with a handful of fresh cilantro. It's perfect over a bed of steamed white rice.

Why You'll Love This Recipe

  • Perfect balance of spices for a flavorful, aromatic curry.
  • Uses boneless chicken thighs for a tender, juicy texture.
  • Quick and easy to prepare for a weeknight meal.
  • Rich, creamy sauce that pairs beautifully with rice.
  • Customizable heat level to suit your taste.

Ingredients

2 lbs boneless chicken thighs, cubed
2 tbsp vegetable oil
1 large onion, finely chopped
4 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tsp ground coriander
2 tsp ground cumin
1 tsp turmeric powder
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
Salt and pepper to taste
Fresh cilantro, for garnish
Steamed white rice, for serving

Step-by-step Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onions and sauté until golden brown.
3. Stir in the garlic and ginger, cooking for an additional minute.
4. Add ground coriander, cumin, turmeric, cinnamon, and cayenne pepper, stirring until fragrant.
5. Add the chicken pieces and cook until lightly browned on all sides.
6. Pour in the diced tomatoes and coconut milk, stirring to combine.
7. Season with salt and pepper, then bring to a simmer.
8. Cover and cook on low heat for 25-30 minutes, until the chicken is fully cooked and tender.
9. Serve hot, garnished with fresh cilantro, alongside steamed white rice.

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