A comforting chicken curry with tender pieces simmered in a creamy, mildly spiced sauce. Great with rice, naan, or flatbread.
Ingredients
- 1 ½ lbs (≈ 680 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons cooking oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- 1 large tomato, diced (or 1 cup canned crushed tomato)
- 1 cup coconut milk (or plain yogurt for thicker sauce)
- ½ cup water or chicken broth
- Salt and black pepper, to taste
- Fresh cilantro (coriander) leaves, for garnish (optional)
Instructions
- Heat the oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.
- Add the garlic and ginger. Cook for about 1 minute until fragrant.
- Add the chicken pieces and cook until they’re lightly browned on all sides.
- Stir in the curry powder, cumin, paprika, and turmeric. Mix well to coat the chicken.
- Add the tomato, coconut milk, and water (or broth). Stir to combine and bring to a gentle simmer.
- Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Tip: Let the curry rest for 10 minutes off the heat to deepen the flavor. Serve hot with rice or flatbread.
