What I love even more about this curry is that not only does it only take around 30 minutes to cook, it’s made in one pot, so cleaning up is a breeze. This wholesome and satisfying meal is also healthy while only requiring simple and affordable ingredients. It’ll quickly become a new family favorite. If you want another easy one-pot recipe, then try my lentil soup recipe, chicken stew recipe, or chicken and rice soup recipe.
What You Need to Make This Recipe
Aromatics — aromatics such as onions, garlic, and ginger are key ingredients for a flavorful chicken curry recipe. Make sure to sauté them properly until they are soft and golden brown to build a strong flavor base for your curry. Look for fresh ginger root that is firm and plump. Avoid ginger that is wrinkled or soft. Spices — make sure your curry powder, coriander, and cumin are fresh. Old, stale spices will lead to the curry being less flavorful. Broth — I highly recommend using chicken broth instead of water to ensure a flavorful curry base. Chicken — I use boneless, skinless chicken breasts for the curry, but you can swap them for boneless, skinless chicken thighs if you prefer. Just be sure to trim some of the fat off the chicken thighs. Coconut milk — adding coconut milk adds richness and creaminess to your curry.
How to Make Chicken Curry
- Heat the oil in a 12-inch skillet over medium-high heat. Add the onion and saute until lightly browned.
- Add the ginger, garlic, curry powder, coriander, cumin, and salt, and cook for 1 minute.
- Add the broth and tomato and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes or until starting to thicken. Stir in the chicken and simmer until the chicken is cooked through.
- Stir in the coconut milk and simmer until the sauce is slightly thickened or until the desired consistency. Serve with hot cooked rice and chopped cilantro.
Pro Tips for Making This Recipe
Do not cover during cooking times. You want the sauce to be able to reduce and thicken. Make sure to stir the coconut milk until smooth to incorporate the fat solids before adding it to the sauce. You can adjust the amount of coconut milk based on your preference for a milder or richer curry. Make sure to cut the chicken as uniformly as possible to ensure the chicken cooks evenly in the sauce. To prepare the ginger, use a vegetable peeler or the edge of a spoon to peel off the skin gently. Once peeled, you can mince the ginger. You can store leftover unused ginger in the refrigerator for up to three weeks. Instead of rice, you can serve the curry alongside naan bread to soak up the extra sauce.
If you’ve tried this Chicken Curry recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
