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Chicken Curry

Chicken Curry

Linda M. Harris
This chicken curry recipe is a warm, flavorful dish with tender chicken cooked in a rich, spiced sauce.
The curry is made with aromatic ingredients like garlic, ginger, and a mix of traditional spices such as cumin, coriander, and turmeric.
Coconut milk adds a creamy texture to the sauce, making it the perfect balance of savory and comforting.
You can adjust the spice level to suit your preference, making this a versatile recipe to enjoy with rice, naan, or your favorite side.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Asian, Caribbean, Indian
Servings 6 Servings
Calories 450 kcal

Equipment

  • Large Pot or Dutch Oven – 1 (for cooking the curry)
  • Chopping Knife – 1 (for cutting vegetables and chicken)
  • Cutting Board: 1 (for chopping ingredients)
  • Measuring Spoons – 1 set (for measuring spices)
  • Measuring Cups – 1 set (for liquids)
  • Stirring Spoon – 1 (wooden or silicone)

Ingredients
  

  • 2 lbs 900g Chicken (boneless or bone-in, cut into chunks)
  • 2 tbsp Vegetable Oil
  • 1 large Onion chopped
  • 4 cloves Garlic minced
  • 1- inch piece Ginger grated or minced
  • 1 can 14 oz Coconut Milk
  • 2 medium Tomatoes chopped or pureed
  • 2 tbsp Curry Powder
  • 1 tbsp Ground Cumin
  • 1 tbsp Ground Coriander
  • 1 tsp Ground Turmeric
  • 1 tsp Garam Masala
  • 1 tsp Salt to taste
  • 1/2 tsp Ground Black Pepper
  • 1 cup Chicken Stock or Water
  • Fresh Cilantro for garnish
  • Lime Wedges optional, for serving

Instructions
 

Heat Oil

  • In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until soft and golden, about 5-7 minutes.

Add Garlic and Ginger

  • Add the minced garlic and ginger to the pot and cook for another 1-2 minutes until fragrant.

Cook the Spices

  • Stir in the curry powder, cumin, coriander, turmeric, and garam masala.
    Cook the spices for 1-2 minutes to release their flavors, stirring constantly to avoid burning.

Brown the Chicken

  • Add the chicken pieces to the pot and stir to coat them in the spices. Sauté until the chicken is lightly browned on all sides, about 5-7 minutes.

Add Tomatoes and Coconut Milk

  • Add the chopped tomatoes and cook for 3-4 minutes until softened. Then pour in the coconut milk and chicken stock (or water), and stir everything together.

Simmer

  • Bring the curry to a simmer, then reduce the heat and cover the pot. Let the curry cook for 20-30 minutes, or until the chicken is cooked through and tender.

Adjust Seasoning

  • Taste the curry and add salt or pepper if needed. If you prefer a thicker curry, let it simmer uncovered for a few more minutes.

Serve

  • Garnish with fresh cilantro and serve with rice, naan, or your favorite side dish. Add a squeeze of lime for extra freshness if desired.

Notes

  • Spice Level: Adjust the amount of curry powder and spices to your liking. If you prefer a milder curry, reduce the amount of turmeric or curry powder.
  • Creaminess: For a richer sauce, use full-fat coconut milk. You can substitute with low-fat coconut milk for a lighter version.
  • Vegetable Add-ins: Feel free to add vegetables like potatoes, carrots, or peas for extra texture and flavor.
  • Serving Suggestions: This chicken curry pairs perfectly with white rice, basmati rice, or warm naan. A side of raita or a simple salad adds a refreshing contrast.
  • Storage: Leftovers can be stored in an airtight container in the fridge for 3-4 days. You can also freeze it for up to 3 months.
Keyword Chicken Curry