This chicken curry is one of those recipes that I keep coming back to. Nothing complex or fussy, just simple and comforting, full of warm, cozy flavours. The onions are slowly simmered until soft and slightly sweet, and the spices bloom in the pot, suddenly filling your kitchen with incredible aromas.
I love how adding coconut milk makes the sauce creamier. It gently simmers around the chicken, absorbing all the beautiful spices while making it tender and juicy. Rich but not heavy. Flavorful, but not overpowering. You can easily adjust the heat level, making it perfect for small children and spice lovers.
This is the kind of meal that will get everyone on the table in no time. Spoon it onto fluffy basmati rice, sprinkle with fresh herbs, and dinner is ready. It’s comforting enough for a quiet family night, but also special enough to serve when friends come over. Simple ingredients, rich flavor, and the kind of recipe that will quickly become part of your regular rotation.
How to make chicken curry
First, heat the oil in a wide, heavy-bottomed pot over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft, translucent, and lightly golden, 8 to 10 minutes. This slow cooking creates the base flavor for the curry.
Add the minced garlic and grated ginger and stir for about 30 seconds until fragrant. Be careful not to turn brown. Stir in the curry powder, cumin, coriander, turmeric, paprika, and chili pepper. Cook, stirring constantly, until the spices are fragrant and slightly darker in color, about 1 minute.
Add the tomato paste and cook for 1-2 minutes, stirring frequently, to remove any raw acidity and deepen the flavor.
Add the chicken to the pot, season with salt and freshly ground black pepper, and stir well to coat evenly with the spice mixture. Cook until the outside of the chicken is lightly sealed, 3 to 4 minutes.
Pour in the coconut milk and stock and stir to combine. Bring to a gentle boil, partially cover the pot, and simmer, stirring occasionally, until the chicken is tender and the sauce has a creamy consistency, 15 to 20 minutes.
Taste and adjust seasoning, adding more salt or chili pepper if needed. Finish with a squeeze of fresh lime or lemon juice and a generous sprinkling of chopped coriander or parsley.
Serve with warm basmati rice, naan, or warm flatbread.
Please try making easy chicken curry! Don’t forget to tag me in your Instagram posts and stories. Then you can see your great results. enjoy!
Other similar recipes you might want to try
This chicken tikka masala is rich, creamy, and loaded with warm spices. Enjoy a comforting restaurant-style dinner made at home with tender chicken simmered in a flavorful tomato sauce.
This Creamy Tuscan Chicken has juicy chicken in a garlic parmesan cream sauce with cherry tomatoes and spinach. An elegant one-pan dinner that’s quick and easy.
You’ll also love this easy cashew chicken. A quick stir-fry with tender chicken, crunchy cashews, and a sweet and savory sauce. It tastes better than takeout and is perfect for busy weeknights.
For more recipes using chicken, check out our complete collection of chicken recipes.
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Easy 30 minute chicken curry high in protein and family friendly
This chicken curry is one of the recipes I read over and over again. Nothing complex or fussy, just simple and comforting, full of warm, cozy flavours. The onions are slowly simmered until soft and slightly sweet, and the spices bloom in the pot, suddenly filling your kitchen with incredible aromas.
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Instructions
Heat the oil in a wide saucepan over medium heat.
Add onions and cook until softened and lightly golden, 8 to 10 minutes.
Add garlic and ginger. Cook for 30 seconds.
Stir in the curry powder, cumin, coriander, turmeric, paprika, and chili pepper. Cook for 1 minute until fragrant.
Add the bay leaf and tomato paste and cook for 1-2 minutes to remove the raw acidity.
Add the chicken, season with salt and pepper, and stir to coat with the spices.
Cook until lightly sealed, 3 to 4 minutes.
Pour in coconut milk and stock.
Bring to a gentle simmer.
Partially cover and simmer until chicken is tender and sauce has thickened, 15 to 20 minutes.
Adjust salt to taste, bring to a boil and add lime juice.
Sprinkle with fresh cilantro.
nutrition
Provided by: 1 waitercalorie: 381kcalcarbohydrates: 8.26gprotein: 36.19gfat: November 23rdgSaturated fat: 14.22gTrans fat: 0.035gcholesterol: 110mgsodium: 111mgpotassium: 808mgfiber: 1.9gsugar: 2.42gVitamin A: 586IUVitamin C: 26.2mgcalcium: 44mgiron: 3.77mg
