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Easy Chicken Curry Recipe

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4 from 8 reviews

A simple and flavorful Easy Chicken Curry recipe that combines aromatic spices, creamy coconut milk, and tender chicken to create a delicious homemade curry perfect for a quick weeknight meal.

Ingredients

Spices and Aromatics

  • 1 tbsp avocado oil (or cooking oil of your choice)
  • 1 onion (1/4" dice, 2-3 cups)
  • 2 cloves garlic (minced)
  • 1 tbsp fresh ginger (minced)
  • 1 tbsp curry powder (mild)
  • 1 tsp ground cumin
  • 1 tsp garam masala (split)
  • 1/2 tsp ground turmeric
  • 1/2 tsp sea salt (more or less to taste)
  • 1/4 tsp black pepper (more or less to taste)

Main Ingredients

  • 14 ounces canned diced tomatoes (preferably fire roasted)
  • 1 can full fat coconut milk (about 13.5-14 oz)
  • 1 pound boneless skinless chicken breasts (cut into 1" cubes, or chicken thighs)

Optional Garnish

  • 1/4 cup fresh cilantro (chopped; can use up to 1/2 cup)

Instructions

  1. Prep Ingredients: Start by prepping all ingredients including dicing the onion, mincing garlic and ginger, and cutting the chicken into 1-inch cubes. This ensures your cooking process goes smoothly.
  2. Cook Aromatics: Preheat a large 12" skillet over medium-high heat. Once hot but not smoking, add the oil along with the onion, garlic, and ginger. Reduce heat to medium-low and cook for 4-5 minutes until onions turn translucent and fragrant.
  3. Add Spices: Add curry powder, cumin, 1/2 teaspoon of garam masala, and turmeric to the onion mixture. Increase heat to medium and cook, stirring frequently, for 30-60 seconds to toast the spices and develop their flavors.
  4. Simmer Sauce: Pour in the diced tomatoes and coconut milk. Stir well to combine. Bring mixture to a gentle simmer over low heat and cook for 6-8 minutes to meld the flavors and thicken the sauce slightly.
  5. Cook Chicken: Add the cubed chicken to the skillet and stir to coat with curry sauce. Bring the curry back to a simmer and cook, stirring occasionally, until the chicken is cooked through and no longer pink in the center, about 8-10 minutes. Add a splash of chicken broth if sauce becomes too thick.
  6. Season and Serve: Taste and season with additional sea salt and black pepper as needed. For extra heat, add optional cayenne pepper. Stir in chopped fresh cilantro, if using, just before serving. Serve the curry hot with your favorite sides.

Notes

  • You can substitute chicken thighs for chicken breasts for a juicier result.
  • Adjust spice levels by adding cayenne pepper or using hot curry powder if preferred.
  • If the sauce thickens too much, use chicken broth or water to reach desired consistency.
  • For a dairy-free and gluten-free meal, ensure all spice blends are pure and free of additives.
  • Leftover curry keeps well refrigerated for up to 3 days and also freezes well.

Find it online: https://miracooking.com/easy-chicken-curry-recipe/