Classic Chicken Curry
Dive into the rich, aromatic flavors of this Classic Chicken Curry—a comforting dish that's a true celebration of fragrant spices and tender chicken. Made with succulent chicken thighs simmered in a luscious blend of tomato puree and creamy coconut milk, this dish boasts a medley of warm spices like curry powder, cumin, turmeric, and coriander. The caramelized onions, garlic, and ginger lay the perfect foundation for a bold and deeply satisfying flavor profile. Ready in under an hour, this recipe is ideal for weeknight dinners or special gatherings. Garnished with fresh cilantro and served with steamed rice or naan, it's a hearty, wholesome meal that will become a family favorite. Perfect for lovers of authentic homemade curry, this recipe strikes the balance between depth of flavor and ease of preparation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams chicken thighs
- 1 large onion
- 4 cloves garlic
- 1 tablespoon ginger
- 400 grams tomato puree
- 200 milliliters coconut milk
- 2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 100 milliliters water
Instructions
Begin by preparing your ingredients: finely slice the onion, mince the garlic and ginger, and chop the chicken thighs into bite-sized pieces.
In a large pan, heat 2 tablespoons of vegetable oil over medium heat.
Add 1 teaspoon of cumin seeds to the hot oil and allow them to sizzle for about 30 seconds until fragrant.
Add the sliced onion to the pan and sauté for 5-7 minutes until they are golden brown and caramelized.
Stir in the minced garlic and ginger, sautéing for another 1 minute until fragrant.
Add the chicken pieces to the pan and brown them for about 5 minutes, stirring occasionally.
Mix in 2 tablespoons of curry powder, 2 teaspoons of coriander powder, and 1 teaspoon of turmeric powder. Stir well to coat the chicken with the spices.
Pour in the tomato puree and 200 milliliters of coconut milk, stirring to combine.
Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Add 100 milliliters of water to the pan to adjust the consistency of the sauce, stirring to incorporate.
Reduce the heat to low and cover the pan with a lid. Let the chicken curry simmer gently for about 25-30 minutes, stirring occasionally, until the chicken is cooked through and tender.
Taste and adjust seasoning, adding more salt or pepper if needed.
Garnish the finished curry with freshly chopped cilantro before serving.
Serve hot with steamed rice or naan bread for a complete meal.
Nutrition Facts
Calories |
1618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 4558 mg | 198% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 40.4 g | ||
| Protein | 141.3 g | 283% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 239 mg | 18% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3495 mg | 74% | |
*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.
