Description
This Homemade Chicken Curry recipe is a flavorful and aromatic dish that is easy to prepare on the stovetop. Tender chicken cooked in a rich coconut curry sauce with a blend of spices, served over rice or with naan.
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1 (14.5-ounce) can diced tomatoes
- 1 cup full-fat coconut milk
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- Chopped fresh cilantro for garnish
Chicken Curry:
Instructions
- Heat the oil and sauté aromatics: Heat oil in a skillet, sauté onion until soft, then add garlic and ginger.
- Add spices and chicken: Stir in curry powder, cumin, coriander, turmeric, cayenne, and salt. Add chicken and cook until browned.
- Simmer the curry: Pour in tomatoes, coconut milk, and broth. Simmer covered for 20-25 minutes until chicken is tender and sauce thickens.
- Finish and serve: Stir in lemon juice, adjust seasoning, and serve hot over rice or with naan. Garnish with cilantro.
Notes
- For extra richness, stir in a tablespoon of butter or cream at the end.
- You can substitute chicken breasts for thighs if preferred.
- Adjust cayenne or omit for a milder curry.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
