This recipe boasts a rich, aromatic tomato-based curry sauce that envelops tender chunks of chicken, creating a dish that’s both delicious and easy to prepare. The vibrant red sauce, infused with an array of spices, lends this curry its distinct character, making it the perfect blend of tangy and savory. The simplicity of this recipe, combined with the bold flavors it delivers, makes it an excellent choice for both busy weeknight dinners and special occasions. Let’s begin!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 1.5 lbs (about 700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to your spice preference)
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro leaves, for garnish
- Cooked rice or naan bread, for serving
Instructions
- In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it turns translucent.
- Stir in the minced garlic and grated ginger. Cook for an additional minute until fragrant.
- Add the chicken pieces to the skillet and cook until they are lightly browned on all sides, about 5-7 minutes.
- Sprinkle the curry powder, ground turmeric, ground cumin, paprika, and cayenne pepper over the chicken. Stir well to coat the chicken evenly with the spices.
- Pour in the diced tomatoes (with their juice) and coconut milk. Season with salt and pepper to taste. Stir to combine.
- Reduce the heat to low, cover the skillet, and let the curry simmer gently for 15-20 minutes, or until the chicken is fully cooked and the sauce has thickened.
- Taste and adjust the seasoning if needed. If you prefer a spicier curry, you can add more cayenne pepper at this stage.
- Serve your chicken curry hot over cooked rice or with naan bread. Garnish with fresh cilantro leaves for a burst of freshness.
Notes
Feel free to customize your chicken curry by adding vegetables like bell peppers, peas, or spinach for added nutrition and flavor. For an extra depth of flavor, marinate the chicken pieces in yogurt, garlic, and ginger for 30 minutes before cooking. To make this recipe quicker, you can use pre-cooked or rotisserie chicken and simply simmer it in the sauce for 10-15 minutes.
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 110mg
