Chicken Curry
This delicious Chicken Curry is a flavorful dish that combines tender chicken with a blend of spices and a rich sauce. It's perfect for serving with rice or naan for a satisfying meal.
Equipment
- 1 large skillet or Dutch oven
- 1 wooden spoon or spatula
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
- 1 serving dish
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon chili powder Adjust to taste
- 1 can diced tomatoes (14 oz)
- 1 cup coconut milk
- 1 pound chicken breast, boneless and skinless, cut into bite-sized pieces
- to taste none salt
- for garnish none fresh cilantro, chopped
Instructions
- Heat the vegetable oil in a large skillet or Dutch oven over medium heat.
- Add the chopped onion and sauté until it becomes golden brown, about 5-7 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the cumin seeds, coriander powder, turmeric powder, garam masala, and chili powder; sauté the spices for about 1 minute to release their flavor.
- Pour in the canned diced tomatoes (with juice) and stir well. Allow the mixture to simmer for about 5 minutes.
- Add the coconut milk to the pot, stirring to combine. Bring to a gentle simmer.
- Add the chicken pieces and season with salt to taste. Cover and cook for approximately 20-25 minutes, or until the chicken is cooked through and tender, stirring occasionally.
- Once cooked, remove from heat and garnish with fresh chopped cilantro before serving.
- For a deeper flavor, allow the curry to sit for a few minutes after cooking before serving.
Notes
Adjust the level of chili powder according to your heat preference.
Serve the curry hot with steamed rice or naan bread for the best experience.
For a deeper flavor, allow the curry to sit for a few minutes after cooking before serving.