Indulge in the rich and aromatic flavors of this chicken curry recipe, perfect for any occasion. With tender chicken simmered in a spicy and creamy sauce, this dish will transport your taste buds straight to the heart of India. Whether you’re a novice or an experienced cook, this recipe is straightforward and rewarding, making it an ideal choice for a comforting meal any night of the week. Get ready to impress your family and friends with this delightful dish!
Ingredients
- 1 lb chicken (bone-in, skinless)
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tomatoes, chopped
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 cup coconut milk
- Salt to taste
- Fresh cilantro for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, while cooking time is about 35 minutes.
Nutritional Value
Per serving (1 cup): Calories: 350, Protein: 25g, Fat: 20g, Carbohydrates: 15g, Fiber: 3g. This nutritional breakdown is based on one serving for one person.
Step-by-Step Cooking Process
- Heat oil in a large pan over medium heat.
- Add the chopped onions and sauté until golden brown.
- Stir in minced garlic and grated ginger; cook for 1 minute.
- Add chopped tomatoes and cook until they soften.
- Sprinkle in the curry powder and turmeric, stirring well.
- Add the chicken pieces, coating them with the mixture.
- Pour in the coconut milk and bring to a simmer.
- Season with salt to taste.
- Cover and cook for 25 minutes, or until chicken is tender.
- Garnish with fresh cilantro before serving.
Alternative Ingredients
You can substitute chicken with chickpeas for a vegetarian version. Additionally, use Greek yogurt instead of coconut milk for a creamier texture. Feel free to add vegetables such as bell peppers or spinach for extra nutrition.
Serving and Pairings
This chicken curry pairs wonderfully with basmati rice, naan bread, or even a fresh salad. You can also serve it alongside yogurt or raita to balance the spices.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through. This dish can be frozen for up to 2 months; just ensure it’s fully cooled before freezing.
Cooking Mistakes
- Overcooking the chicken can make it dry.
- Not allowing the spices to bloom can result in a bland flavor.
- Using low-quality coconut milk can affect creaminess.
- Skipping the sautéing step may lead to less flavor.
- Not tasting during cooking can lead to unbalanced seasoning.
Helpful Tips
- Marinate chicken in yogurt and spices for enhanced flavor.
- Use fresh spices for a more aromatic dish.
- Adjust the spice level by adding more or less curry powder.
- Serve with lime wedges for a zesty finish.
FAQs
Can I use boneless chicken?
Yes, boneless chicken can be used; just reduce the cooking time to avoid overcooking.
What can I substitute for coconut milk?
You can use heavy cream or Greek yogurt for a different flavor profile.
How spicy is this chicken curry?
The spice level can be adjusted; start with less curry powder if you prefer mild flavors.
Can I add vegetables to this recipe?
Absolutely! Vegetables like potatoes, peas, or bell peppers can enhance the dish.
Is this recipe suitable for meal prep?
Yes, it stores well and can be made in advance for easy meals throughout the week.
Conclusion
This chicken curry recipe is a delightful blend of spices and flavors that will leave you craving more. It’s easy to make and perfect for any occasion, whether it’s a casual dinner or a special gathering. Enjoy the warm, inviting taste of homemade curry that brings everyone together at the table.
Chicken Curry Recipe
Ingredients
- 1 lb chicken bone-in, skinless
- 2 tbsp vegetable oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 inch ginger grated
- 2 tomatoes chopped
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 cup coconut milk
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pan over medium heat.
- Add the chopped onions and sauté until golden brown.
- Stir in minced garlic and grated ginger; cook for 1 minute.
- Add chopped tomatoes and cook until they soften.
- Sprinkle in the curry powder and turmeric, stirring well.
- Add the chicken pieces, coating them with the mixture.
- Pour in the coconut milk and bring to a simmer.
- Season with salt to taste.
- Cover and cook for 25 minutes, or until chicken is tender.
- Garnish with fresh cilantro before serving.
