Description
This homemade chicken curry is a flavorful and comforting dish made with tender chicken pieces simmered in a spiced tomato and coconut milk sauce. Using fresh aromatics like ginger, garlic, and curry powder, this easy-to-make skillet curry is perfect for a hearty meal served with rice or naan bread.
Ingredients
Units
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped (260g)
- 1 tablespoon minced fresh ginger
- 4 garlic cloves, minced
- 1 tablespoon curry powder
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 cup chicken broth (240mL)
- 3/4 cup diced tomato (200g)
- 1 1/2 pounds boneless skinless chicken breasts, chopped into 1-inch pieces (680g)
- 1 cup coconut milk (240mL)
- 2 tablespoons chopped fresh cilantro
Instructions
- Saute Aromatics: Heat olive oil in a 12-inch skillet over medium-high heat. Add chopped onions and sauté until lightly browned, about 5 minutes. Add minced ginger, garlic, curry powder, ground coriander, ground cumin, and salt, cooking for an additional 1 minute to release the spices’ aroma.
- Add Base Ingredients: Pour in chicken broth and diced tomatoes, stirring to combine. Bring the mixture to a boil, then reduce heat to medium-low and simmer for about 5 minutes to start thickening the sauce.
- Cook the Chicken: Add the chopped chicken pieces to the simmering sauce. Cook for approximately 8 minutes, stirring occasionally, until the chicken is fully cooked through and no longer pink in the center.
- Finish with Coconut Milk: Stir in the coconut milk thoroughly. Allow the curry to simmer for another 10 minutes or until the sauce reaches your desired thickness. Serve hot garnished with chopped fresh cilantro alongside cooked rice or naan bread.
Notes
- Do not cover during cooking to allow the sauce to properly reduce and thicken.
- Stir the coconut milk well before adding to incorporate any separated fat solids.
- Adjust the amount of coconut milk depending on your preference for a milder or richer curry.
- Cut chicken into uniform pieces to ensure even cooking.
- Peel fresh ginger using a vegetable peeler or spoon edge, then mince finely. Store leftover ginger in the fridge for up to three weeks.
- Serve the curry with naan bread instead of rice for a delicious alternative and to soak up the sauce.
