Description

This Easy Chicken Curry is a quick, flavorful dish made with tender chicken, warm spices, and a creamy sauce. Perfect for weeknight dinners, it pairs beautifully with rice, naan, or roti for a comforting meal.

Ingredients

Scale

500g boneless chicken, cut into cubes
2 tablespoons cooking oil
1 large onion, finely chopped
2 cloves garlic, minced
1-inch ginger, grated
2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander powder
1 teaspoon garam masala
1 cup coconut milk (or plain yogurt)
1 cup diced tomatoes
Salt, to taste
Fresh cilantro, for garnish

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Instructions

1. Cook the Aromatics:
Heat oil in a pan over medium heat. Add onion and sauté until golden. Stir in garlic and ginger, cooking for 1 minute.

2. Add the Spices:
Mix in curry powder, turmeric, cumin, coriander, and garam masala. Toast for 30 seconds until fragrant.

3. Cook the Chicken:
Add chicken pieces and cook until browned on all sides.

4. Make the Sauce:
Stir in diced tomatoes and coconut milk. Bring to a simmer, reduce heat, and cook for 15–20 minutes until chicken is fully cooked and sauce thickens.

5. Garnish and Serve:
Top with fresh cilantro. Serve hot with steamed rice, naan, or roti.

Notes

Make Ahead: Curry tastes even better the next day. Store in the fridge and reheat gently.

Variations: Swap chicken with shrimp, tofu, or vegetables for a different twist. Add chili powder for extra heat.

Serving Suggestions: Serve with basmati rice, garlic naan, or parathas for a complete meal.

Storage Tips: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 1 month.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main, Dinner
Cuisine: Indian-Inspired, Asian

Nutrition

Serving Size: 4 servings
Calories: 310kcal
Sugar: 5g
Sodium: 320mg
Fat: 18g
Saturated Fat: 10g
Carbohydrates: 12g
Fiber: 2g
Protein: 27g
Cholesterol: 80mg