Chicken curry is one of those comforting, flavorful dishes that can warm you up on any day. Whether you’re new to cooking or an experienced chef, this easy-to-make chicken curry recipe is sure to impress with its rich spices and savory taste. Let’s dive into the ingredients and steps to make this hearty dish!
- Preparation Time
15 minutes - Cooking Time
40 minutes - Serves
4-6 people - Difficulty
Easy
Ingredients
- 500g (1 lb) boneless chicken, cut into bite-sized pieces
- 1 large onion, finely chopped
- 2 medium tomatoes, pureed or finely chopped
- 3-4 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 green chilies (optional, for extra heat)
- 1 cup coconut milk (optional, for creaminess)
- 2-3 tbsp cooking oil
- Salt, to taste
- Fresh coriander leaves, for garnish
- 1-2 tbsp curry powder (or Garam Masala)
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to your heat preference)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 cinnamon stick (optional)
- 2-3 cloves (optional)
- 1-2 bay leaves (optional)
Instructions
- Start by washing and patting dry your chicken pieces. Set them aside for later.
- Heat oil in a large pan or pot over medium heat. Add the cinnamon stick, cloves, and bay leaves (if using). Let them sizzle for about 30 seconds to release their aroma.
- Next, add the finely chopped onions and sauté them until they turn golden brown—this should take about 5-7 minutes. Add the ginger and garlic, cooking for another minute until the mixture becomes fragrant.
- It’s time to bring in the spices! Stir in the curry powder, turmeric, red chili powder, cumin, and coriander. Cook the spices for 2-3 minutes, allowing them to bloom and deepen in flavor.
- Now, add the chicken pieces to the pan. Stir them well to coat in the spice mixture, and let them cook for about 5-7 minutes, until they start to brown and absorb all the wonderful flavors.
- Pour in the pureed or chopped tomatoes. Stir them into the chicken, and cook until the tomatoes soften and break down, creating a thick sauce. This should take another 5 minutes. Season with salt to taste.
- Add 1-1.5 cups of water (or chicken broth) to the pan, enough to create a sauce. Bring it to a boil, then reduce the heat and let the curry simmer for 15-20 minutes, or until the chicken is fully cooked and tender. For an extra creamy touch, add coconut milk during the last 5 minutes of cooking.
- Taste your curry and adjust the seasoning with salt or extra spices if necessary. Garnish with freshly chopped coriander leaves for a burst of color and freshness.
- Serve your delicious homemade chicken curry hot with steamed rice, naan, or roti for a satisfying meal that everyone will love.
