Indian Chicken Curry
A creamy, comforting chicken curry that's quick to prepare and packed with flavor, perfect for weeknight dinners.
Ingredients
For the curry
- 1 tablespoon oil For frying the onions
- 1 medium onion, chopped Fried until soft and golden
- 3 cloves garlic, minced Added after onions
- 1 inch ginger, grated Use a small piece
- 1 tablespoon curry powder Your favorite brand
- 1 pound boneless chicken (thighs or breasts), diced Thighs tend to be juicier
- 1 can chopped tomatoes Canned tomatoes work fine
- 1 cup water or broth For simmering
- 1 cup cream or coconut milk Thick cream preferred
- 1 to taste salt For seasoning
- 1 squeeze lemon For brightness
- to taste fresh cilantro, chopped Optional garnish
Instructions
Preparation
- Chop the onions and garlic, and grate the ginger.
- Heat oil in a large pan.
- Add the onions and fry until they are soft and golden.
- Add garlic, ginger, and curry powder, and fry until fragrant.
Cooking
- Add the diced chicken to the pan and stir to coat it with flavors.
- Add chopped tomatoes and a splash of water or broth.
- Let the mixture simmer for about 15 minutes, until chicken is cooked through.
- Pour in the cream or coconut milk and simmer for few more minutes until well combined.
- Season with salt, add a squeeze of lemon, and garnish with cilantro if desired.
Notes
This curry pairs well with basmati rice, naan, or even quinoa. It can be customized with additional vegetables or spices as needed.