Easy Curry Chicken Recipe: A Delicious and Simple Dish
This easy curry chicken recipe is perfect for busy weeknights or a relaxed weekend meal. It's packed with flavor, requires minimal ingredients, and is incredibly simple to make. Whether you're a seasoned cook or a culinary novice, this recipe will guide you to curry perfection!
Ingredients You'll Need:
This recipe uses readily available ingredients, making it easy to whip up even on a short notice.
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces. Chicken thighs provide more moisture and flavor than breasts.
- 1 large onion, chopped. Yellow or white onion works best.
- 2 cloves garlic, minced. Fresh garlic adds a vibrant punch!
- 1 inch ginger, grated. Fresh ginger is key for authentic curry flavor.
- 1 tbsp curry powder. Adjust to your spice preference.
- 1 tsp turmeric powder. Adds a beautiful golden color and earthy flavor.
- 1/2 tsp cumin powder. Provides warmth and depth.
- 1/4 tsp cayenne pepper (optional). For a little extra heat.
- 1 (14.5 oz) can diced tomatoes, undrained.
- 1 (13.5 oz) can coconut milk. Full-fat coconut milk is recommended for creaminess.
- 1 cup chicken broth.
- Salt and pepper to taste.
- Fresh cilantro, chopped (for garnish). A pop of freshness!
Step-by-Step Instructions:
Follow these simple steps for a flavorful and easy curry chicken dish:
Step 1: Sauté the Aromatics
Heat a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Then, add the garlic and ginger and cook for another minute until fragrant.
Step 2: Bloom the Spices
Stir in the curry powder, turmeric, cumin, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to toast the spices and release their aromas. This step significantly enhances the flavor of your curry.
Step 3: Add the Chicken and Tomatoes
Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Then, stir in the diced tomatoes (undrained) and chicken broth.
Step 4: Simmer to Perfection
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender. Stir in the coconut milk during the last 5 minutes of cooking.
Step 5: Season and Serve
Season with salt and pepper to taste. Garnish with fresh cilantro before serving. Serve hot with rice, naan bread, or roti.
Tips and Variations:
- Spice Level: Adjust the amount of cayenne pepper to control the heat level.
- Vegetables: Add other vegetables like potatoes, carrots, or peas for a heartier curry.
- Protein: Substitute chicken with beef, lamb, or chickpeas for a different flavor profile.
- Make it Ahead: This curry tastes even better the next day! Make it ahead of time and reheat it before serving.
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