Chicken Curry
A fragrant, creamy Chicken Curry that brings warmth and smiles to the dinner table, perfect for busy weeknights or special family gatherings.
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.
Notes
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To freeze, let the curry cool completely before transferring it to a freezer-safe container. It can last in the freezer for up to 2 months.