Description
This homemade chicken curry recipe features tender chicken breasts simmered in a flavorful blend of spices, coconut milk, and tomatoes. Easy to prepare in a skillet on the stovetop, it delivers a rich, aromatic curry perfect for a comforting weeknight dinner. Garnished with fresh cilantro, this dish pairs beautifully with rice or naan bread.
Ingredients
Units
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped (260g)
- 1 tablespoon minced fresh ginger
- 4 garlic cloves, minced
- 1 tablespoon curry powder
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 cup chicken broth (240mL)
- 3/4 cup diced tomato (200g)
- 1 1/2 pounds boneless skinless chicken breasts, chopped into 1-inch pieces (680g)
- 1 cup coconut milk (240mL)
- 2 tablespoons chopped fresh cilantro
Instructions
- Saute Aromatics: Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chopped onion and sauté until lightly browned, about 5 minutes. Then add minced ginger, garlic, curry powder, ground coriander, ground cumin, and salt, cooking for another minute to release the spices’ aroma.
- Add Base Ingredients: Pour in the chicken broth and diced tomatoes, stirring well to combine. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for about 5 minutes to start thickening the sauce.
- Cook the Chicken: Add the chopped chicken pieces to the simmering curry base. Cook for approximately 8 minutes, stirring occasionally, until the chicken is fully cooked through and no longer pink in the center.
- Finish with Coconut Milk: Stir in the coconut milk thoroughly to incorporate the fat solids. Continue simmering the curry for another 10 minutes until the sauce reaches your desired thickness. Serve hot, garnished with freshly chopped cilantro alongside cooked rice or naan.
Notes
- Do not cover the skillet during cooking to allow the sauce to reduce and thicken properly.
- Stir the coconut milk well before adding it to the sauce to incorporate the fat solids evenly.
- Adjust the amount of coconut milk based on your preference for a milder or richer curry.
- Cut the chicken into uniform pieces to ensure even cooking throughout.
- To prepare fresh ginger, peel with a vegetable peeler or the edge of a spoon gently and mince finely. Leftover ginger can be refrigerated for up to three weeks.
- Serve the curry with naan bread instead of rice for a different, delicious experience and to soak up the flavorful sauce.
