Chicken Curry

A comforting and flavorful Chicken Curry that evokes fond memories and warms the heart.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Indian

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb chicken, cut into pieces Feel free to use bone-in pieces for richer flavor.
2 tablespoons oil Coconut oil for a tropical flair.
1 cup coconut milk Heavy cream as an alternative for a different texture.

Vegetables & Aromatics

1 onion diced Yellow or white onions work well.
2 cloves garlic, minced Fresh garlic is best but powdered can substitute.
1 inch ginger, grated Fresh is preferable; powdered ginger can work in a pinch.
2 tomatoes chopped Canned tomatoes are a good substitute.

Spices

2 tablespoons curry powder Adjust according to spice preference.
1 teaspoon salt Sea salt or kosher salt can be used.
1/2 teaspoon pepper Black pepper is customary; red pepper flakes can also be used.

Garnish

to taste Fresh cilantro for garnish Parsley can be a substitution if preferred.

Method

Preparation

Heat oil in a large pan over medium heat. Add onions and sauté until translucent.
Stir in garlic and ginger, cooking for another minute.

Cooking

Add the chicken pieces and brown on all sides.
Mix in the chopped tomatoes, curry powder, salt, and pepper.
Pour in the coconut milk and bring to a simmer.
Reduce heat and cook for 20-25 minutes, until chicken is cooked through.
Garnish with fresh cilantro before serving.

Notes

Serve with rice, naan, or roasted vegetables. Allow to cool and store in an airtight container in the fridge for 3-4 days. Can freeze for up to 3 months.