Description
This Homemade Chicken Curry recipe is a flavorful and comforting dish that is perfect for a cozy night in. Tender chicken simmered in a fragrant blend of spices, tomatoes, and coconut milk, this curry is sure to become a family favorite.
Ingredients
Scale
Chicken Curry:
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon chili powder (optional for heat)
- 1 teaspoon salt
- 1 (14-ounce) can diced tomatoes
- 1 cup coconut milk
- ½ cup chicken broth or water
- 1 tablespoon fresh lemon juice
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the oil: Heat the oil in a large skillet or Dutch oven over medium heat.
- Sauté onions: Add the chopped onion and sauté until soft and golden.
- Add aromatics: Stir in the garlic and ginger and cook until fragrant.
- Toast spices: Add curry powder, cumin, coriander, turmeric, chili powder, and salt. Toast the spices.
- Cook chicken: Add chicken pieces and cook until browned.
- Add liquids: Pour in diced tomatoes, coconut milk, and broth. Simmer.
- Finish: Stir in lemon juice. Adjust seasoning. Garnish with cilantro before serving.
Notes
- Serve with basmati rice or naan bread.
- For a spicier version, increase the chili powder or add a chopped green chili.
- You can substitute chicken breasts for thighs if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 390
- Sugar: 5g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 115mg
