Chicken Curry Once a Month Cooking
Make dinner a breeze with this flavorful and freezer-friendly Chicken Curry Once a Month Cooking recipe, designed to simplify your meal prep while delivering restaurant-quality flavors. Tender, bite-sized chicken thighs are simmered in a rich and aromatic blend of onions, garlic, ginger, warm spices like curry powder and turmeric, and the creamy goodness of coconut milk. Infused with whole spices like cinnamon and cardamom, this dish boasts layers of depth and complexity. Perfectly portioned for freezing, it’s an ideal make-ahead option for busy weeks—just thaw, heat, and serve. Whether paired with steamed rice, naan, or a fresh salad, this versatile curry is sure to become a month-long favorite for its convenience and mouthwatering taste.
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Recipe Information
Ingredients
- 2 kg Boneless, skinless chicken thighs
- 4 large Onions
- 6 large Garlic cloves
- 2 tbsp Ginger root
- 800 grams Canned diced tomatoes
- 400 ml Coconut milk
- 3 tbsp Vegetable oil
- 2 tbsp Curry powder
- 2 tsp Ground coriander
- 2 tsp Ground cumin
- 1 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 piece Cinnamon stick
- 5 pieces Green cardamom pods
- 2 tsp Salt
- 1 bunch Fresh cilantro
- 2 pieces Fresh green chilies
- 500 ml Water
Instructions
Wash and pat dry the chicken thighs, then cut them into bite-sized pieces. Set aside.
Peel and finely chop the onions, garlic, and ginger.
Heat the vegetable oil in a large pot over medium heat. Add the cinnamon stick and green cardamom pods, frying for 30 seconds until fragrant.
Add the chopped onions and cook until golden and caramelized, approximately 10-12 minutes, stirring frequently.
Stir in the garlic and ginger, cooking for an additional 2 minutes.
Add the curry powder, ground coriander, ground cumin, turmeric powder, and red chili powder to the pot. Stir well to coat the onions and toast the spices for 1-2 minutes.
Pour in the canned diced tomatoes and cook for 5-7 minutes on medium heat, stirring occasionally, until the oil begins to separate from the mixture.
Add the chicken pieces to the pot and stir to coat them in the spice mixture.
Pour in the coconut milk and water, then bring the mixture to a gentle simmer. Cover and cook on low heat for 30-35 minutes, stirring occasionally.
Season with salt and halved fresh green chilies. Let it simmer uncovered for an additional 5 minutes to thicken slightly, if necessary.
Chop the fresh cilantro and sprinkle it over the curry before serving.
Let the curry cool completely before portioning it into airtight containers for freezing. Label the containers with the preparation date.
To reheat, thaw overnight in the refrigerator and warm on the stovetop or microwave until heated through.
Nutrition Facts
Calories |
5406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.5 g | 369% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 32.2 g | ||
| Cholesterol | 2516 mg | 839% | |
| Sodium | 11764 mg | 511% | |
| Total Carbohydrate | 147.3 g | 54% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 94.2 g | ||
| Protein | 538.6 g | 1077% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 888 mg | 68% | |
| Iron | 41.7 mg | 232% | |
| Potassium | 8629 mg | 184% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
