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Chicken Curry

Chicken Curry
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This Chicken Curry recipe is a rich and authentic dish blending tender chicken pieces with aromatic spices, creamy coconut milk, and fresh herbs. Perfect for an easy and flavorful weeknight meal, it offers a comforting, hearty experience that’s customizable to your preferred spice level and ingredients. Ideal for beginners and seasoned cooks alike, it brings warmth and zest to your dinner table in under an hour.

Ingredients

Scale

Protein

  • 1.5 lbs chicken pieces (bone-in or boneless thighs)

Vegetables & Aromatics

  • 2 medium onions, finely chopped
  • 3 cloves garlic, minced
  • 1 inch piece fresh ginger, minced
  • 2 medium tomatoes, chopped (or 1 cup canned tomatoes)

Spices

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp chili powder or 1-2 fresh chilies (adjust to taste)

Liquids & Fats

  • 1 cup coconut milk
  • 2 tbsp cooking oil (vegetable or mustard oil)

Seasoning & Garnish

  • Salt, to taste
  • Black pepper, to taste
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Prepare Your Ingredients: Chop the onions finely, mince the garlic and ginger, and cut the chicken into bite-sized pieces if needed. Measure out all spices so they are ready to use.
  2. Sauté the Aromatics: Heat the cooking oil in a large pan over medium heat. Add the chopped onions and cook slowly until they turn soft and golden brown. Stir in the minced garlic and ginger and cook for another minute until fragrant.
  3. Toast the Spices: Add cumin, coriander, turmeric, chili powder, and garam masala to the pan. Toast the spices by stirring constantly for about 1-2 minutes to release their oils and deepen the flavor, taking care not to burn them.
  4. Add Tomatoes and Chicken: Add the chopped tomatoes to the pan and cook until they break down into a thick sauce. Then, add the chicken pieces, browning them lightly to seal in the juices and allow the chicken to absorb the spice flavors.
  5. Simmer with Coconut Milk: Pour in the coconut milk and season with salt and pepper. Bring the curry to a gentle simmer, cover the pan, and let it cook for 20-25 minutes or until the chicken is tender and the sauce has thickened beautifully.
  6. Finish and Garnish: Turn off the heat and sprinkle freshly chopped cilantro over the curry just before serving to add freshness and vibrant color.

Notes

  • Use freshly ground spices whenever possible for the best aroma and flavor.
  • For extra tenderness and flavor, marinate the chicken in yogurt and spices for 30 minutes before cooking.
  • Take time to properly caramelize the onions to build a rich flavor base.
  • If the curry is too thick, thin it with a little water or stock; if too thin, let it reduce uncovered longer.
  • Allow the curry to rest covered for a few minutes before serving to let flavors meld.

Nutrition

Keywords: Chicken Curry, Indian Chicken Recipe, Easy Chicken Curry, Coconut Chicken Curry, Spicy Chicken Curry

Find it online: https://cherrycooks.com/chicken-curry/