When my family gathers around the dinner table, there’s one dish that never fails to bring smiles and warmth—Chicken Curry. Every time I make this fragrant, creamy delight, my kids’ eyes light up, and they eagerly await the first bite. The spices waft through the air, and soon the whole house feels like a cozy hug. Sharing this recipe feels just like sharing love, making it a cherished family favorite.
Why Make This Recipe
This Chicken Curry recipe is perfect for busy weeknights or special family gatherings. It’s easy to make with simple ingredients and brings a taste of India right to your kitchen. Plus, it’s adaptable—great for serving with rice, naan, or even on its own!
How to Make Chicken Curry
Ingredients:
- 1.5 lbs boneless chicken thighs
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Directions:
- Prepare your ingredients by chopping the onion, garlic, and ginger.
- In a large pan over medium heat, add oil and sauté the onion until translucent.
- Add garlic and ginger; cook until fragrant.
- Add chicken thighs and brown on all sides for about 5 minutes.
- Stir in curry powder, salt, and pepper; cook for another 2 minutes.
- Pour in diced tomatoes and coconut milk; stir well and bring to a simmer.
- Let it bubble gently for about 20 minutes until thickened.
- Garnish with fresh cilantro and serve over rice or with naan.
How to Serve Chicken Curry
Serve your Chicken Curry hot, over a bed of fluffy rice or with warm naan. Adding a sprinkle of fresh cilantro on top enhances both flavor and presentation. For a complete meal, pair it with a simple side salad or a yogurt dip to balance the spices.
How to Store Chicken Curry
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To freeze, allow the curry to cool completely before transferring it to a freezer-safe container. It can last in the freezer for up to 2 months. When ready to enjoy, just reheat on the stove or in the microwave.
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Tips to Make Chicken Curry
- Use fresh spices for the best flavor.
- For extra heat, add a chopped chili or some chili powder.
- Let the curry sit for a bit before serving; the flavors blend beautifully over time.
Variation
You can easily make this recipe vegetarian by replacing the chicken with chickpeas or diced vegetables like bell peppers and zucchini. Just adjust the cooking time accordingly for the vegetables.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast works fine, but thighs are juicier and more flavorful.
What if I don’t have coconut milk?
You can substitute with chicken or vegetable broth, but the flavor will be different.
Can I make this dish in a slow cooker?
Absolutely! Follow the same steps for browning, then add everything to a slow cooker on low for 4-6 hours.
Chicken Curry
Ingredients
Main Ingredients
- 1.5 lbs boneless chicken thighs Juicier and more flavorful than chicken breasts.
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder Use fresh spices for the best flavor.
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk Can substitute with chicken or vegetable broth.
- to taste Salt
- to taste Pepper
- for garnish Fresh cilantro Enhances both flavor and presentation.
Instructions
Preparation
- Prepare your ingredients by chopping the onion, garlic, and ginger.
Cooking
- In a large pan over medium heat, add oil and sauté the onion until translucent.
- Add garlic and ginger; cook until fragrant.
- Add chicken thighs and brown on all sides for about 5 minutes.
- Stir in curry powder, salt, and pepper; cook for another 2 minutes.
- Pour in diced tomatoes and coconut milk; stir well and bring to a simmer.
- Let it bubble gently for about 20 minutes until thickened.
- Garnish with fresh cilantro and serve over rice or with naan.