Chicken Curry Recipe (30 Minutes!)

Free: Healthy Freezer Meal Recipes eBook

This post may contain affiliate links, which help keep this content free. (full disclosure)

Are you missing your favorite Indian takeaway meal?then it’s easy Chicken Curry Recipe It’s for you! It’s super easy to make at home. Chicken Coconut Curry is rich and warm with a touch of spice and plenty of coconut cream curry flavor.Serve it with rice for a classic taste, but it’ll be great too Cauliflower Fried Rice.

Why This Is My Best Chicken Curry Recipe

Creamy Coconut Sauce with Spicy Curry Flavor
Juicy, Tender Chicken
Natural, Common Ingredients You Can Find in Any Grocery Store
Makes in one pan or pot for easy cleanup
Complete in 30 minutes

Coconut Chicken Curry Rice served on two plates.

Chicken Curry Ingredients

This section explains how to choose the best ingredients for an Indian chicken curry recipe, the role each ingredient plays in the recipe, and substitution options.For measurements, see recipe card below.

olive oil – for frying. Any heat-safe cooking oil, such as avocado oil, will also work.
onion – Traditional chicken curry recipes usually use red onions, but I used white onions. If you have red or yellow on hand, feel free to use it.
chicken – I used boneless skinless chicken breasts, but if you prefer dark meat, boneless skinless chicken thighs would work too. Cut into bite-sized pieces. If you only have bone-in chicken, you can cook it whole instead of cutting it into pieces, but it will take longer to cook.
canned diced tomatoes – To keep the Coconut Chicken Curry from getting too watery, be sure to drain the diced tomatoes before adding them to the Coconut Chicken Curry.
coconut milk – You don’t need the whole can of coconut milk, just the creamy part. Place the jar in the refrigerator overnight – this will separate the coconut cream from the coconut water, allowing you to skim the cream off the top. Alternatively, you can just buy coconut cream in a jar, or Greek yogurt would work just as well.
chicken soup – I use low sodium chicken broth. you can also use chicken bone broth as well as.
garlic – Fresh garlic adds the best flavor, but you can use canned minced garlic For convenience. If you don’t have either, you can substitute 1/2 teaspoon of garlic powder.
Curry powder – This spice blend of turmeric, paprika, coriander, cayenne and other spices is a must for this recipe! If yours doesn’t have cumin, add 1 teaspoon of cumin to the recipe.
other spices – ginger powder, chiliand sea salt.

Some chicken curry recipes also add sugar, but I don’t think it’s necessary. The tomatoes and coconut milk themselves add a bit of natural sweetness.

How to Make Chicken Curry

This section shows how to make chicken curry with coconut milk, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

Fried onions. in a heating oil big wok Heat over medium heat. Add onion and sauté until translucent and browned.
roast chicken. Push the onion aside. Increase to medium-high heat. Add another tablespoon of oil and add chicken in a single layer. Fry the chicken only until the outside is browned.

Make chicken curry paste. Add diced tomatoes, coconut cream (skimmed from top of can of coconut milk), chicken stock, garlic, curry powder, minced ginger, paprika, and sea salt. Stir everything together.

Tip: Only use the creamy part of the canned coconut milk.

This is the important tip! If you want your curry to taste like it came from an Indian restaurant (which is what you do!), only use cream. Most cans of coconut cream have instructions for shaking the can before use. Do not do this. Just open the can and scoop out the thick, creamy portion.Thanks to my friend, Emily from my daily dining tablefor this tip!

simmer. Bring the mixture to a boil, then reduce the heat. Cover and simmer until the chicken is cooked through and the sauce is thick and flavored to your liking. Garnish with cilantro, if desired.

Add the curry paste to the chicken, and simmer to remove the liquid.

storage instructions

shop: Let the Coconut Chicken Curry cool completely. Store leftovers in an airtight glass container in the refrigerator for up to 5 days. (The curry will stain some plastic storage containers – be careful!)
Meal Prep: Chicken Coconut Curry is similar to soup and chili and tastes even better after a day in the fridge. Just make the full recipe ahead of time and store away.
Reheat: Heat on the stove or in the microwave until warm. If it’s too thick, you can thin it out with water or broth, or even add a little more coconut cream.
freeze: Chicken curry recipe freezes well. Once cooled, store it in an airtight container in the refrigerator. Or, to save space, store it in a freezer bag and lay it flat so it freezes flat. Once it’s firm, you can stand up.

Two plates of chicken curry and naan rice.

What to Serve with Chicken Curry Recipe

This is important…because you don’t want to lose any of that delicious curry paste! Here’s what I like to pair with this dish:

More Indian Chicken Recipes

If you like your dishes a little heavier, try these other spicy Indian-inspired dishes:

recipe video

Click on the image below to watch the video.

raw material

Click on the underlined ingredients to see where to get them. Please turn off Safari reader mode to view ingredients.

instruct

Click a time in the instructions below to start the kitchen timer while you cook.

in a heating oil big wok Heat over medium heat.Add onion and sauté approx. 7 to 10 minutesuntil translucent and brown.
Push the onion aside. Increase heat to medium-high. Add another tablespoon oil and chicken in a single layer.fried chicken only 1 to 2 minutes On each side, brown the outside only.
Add diced tomatoes, coconut cream, chicken broth, garlic, curry powder, minced ginger, paprika, and sea salt. Stir everything together. Adjust salt to taste.
Bring the mixture to a boil, then reduce heat to low, cover and simmer for approx. 15 to 20 minutesuntil the chicken is cooked through and the sauce is thick and flavorful to your liking.

recipe notes

serving size: 3/4 cup

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 251

fat 17 grams

protein 14 grams

total carbohydrates 8 grams

net carbs 6 grams

fiber 2 grams

sugar 2 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

Source link