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Chicken Curry Indian

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A vibrant Chicken Curry with tender chicken thighs cooked in a rich coconut-tomato sauce, filled with warm spices and loving memories.

Ingredients

Scale
  • 1.5 lbs boneless chicken thighs (cut into bite-sized pieces)
  • 1 medium yellow onion (finely chopped)
  • 4 cloves garlic (minced)
  • 1 tbsp fresh ginger (grated)
  • 2 tbsp curry powder
  • 1 can (14 oz) diced tomatoes
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tbsp neutral cooking oil (such as vegetable or canola)
  • Salt and pepper (to taste)
  • Fresh cilantro (for garnish)

Instructions

  1. Prepare the Ingredients: Start by finely chopping the onion, mincing the garlic, and grating the fresh ginger. Cut the chicken thighs into bite-sized pieces.
  2. Sauté the Onions: Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chopped onion and sauté for about 4-5 minutes until it becomes translucent.
  3. Add Garlic and Ginger: Add the minced garlic and grated ginger to the pan, stirring constantly for about 1 minute.
  4. Brown the Chicken: Add the chicken thighs to the pan, stirring them around to brown on all sides for about 5 minutes.
  5. Bloom the Spices: Sprinkle in the curry powder along with salt and pepper. Stir together for 2 minutes.
  6. Combine the Sauce: Pour in the canned diced tomatoes and coconut milk, stirring well to combine.
  7. Let It Simmer: Let the curry bubble gently for about 20 minutes.
  8. Taste and Adjust: After simmering, taste your curry and adjust the seasoning as needed.
  9. Garnish and Serve: Garnish generously with freshly chopped cilantro and serve immediately.

Notes

Pairs beautifully with basmati rice or naan bread. Add vegetables or switch proteins for variations. Leftovers can be refrigerated for up to 3 days.

Nutrition

Find it online: https://tashirecipez.com/chicken-curry-indian-recipe/

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