Description
A quick and flavorful chicken curry recipe perfect for busy weeknights. Tender chicken pieces are simmered in a rich, aromatic curry sauce, ready in under an hour. This easy chicken curry is a comforting and satisfying main dish.
Ingredients
Scale
- 500g boneless chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 400g canned diced tomatoes
- 200ml coconut milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
- Stir in the garlic and ginger, cooking for another minute until fragrant.
- Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until lightly browned.
- Sprinkle in the curry powder, salt, and black pepper. Mix well to coat the chicken and cook for 1 minute.
- Pour in the diced tomatoes and coconut milk. Stir to combine, bring to a simmer, and cook uncovered for 15-20 minutes until the chicken is cooked through and the sauce has thickened.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- This chicken curry can be made ahead and tastes even better the next day.
- If you prefer a milder curry, use less curry powder and add more coconut milk.
- For a different flavor profile, you can experiment with adding sweet potato or spinach.
- Leftovers can be stored in an airtight container in the fridge for up to two days.
- Reheat gently, adding a splash of water if needed.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350cal
- Sugar: 0g
- Sodium: 0mg
- Fat: 18g
- Saturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 0mg