Cream Curry Chicken
Transform your weeknight dinner routine with this rich and aromatic Cream Curry Chicken recipe, a perfect harmony of tender chicken thighs simmered in a luscious blend of spices, tomato paste, and creamy goodness. With a medley of bold flavors from curry powder, turmeric, cumin, and coriander, this dish offers restaurant-quality taste in just 45 minutes. The addition of heavy cream creates a silky, indulgent sauce that's perfectly paired with steamed rice or fluffy naan bread. Easy to prepare and packed with warm, comforting spices, this recipe is perfect for curry lovers seeking a quick, satisfying meal. Garnished with fresh cilantro, it’s a feast for both the palate and the eyes!
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Recipe Information
Ingredients
- 500 grams Chicken thighs, boneless and skinless
- 2 tablespoons Vegetable oil
- 1 large Onion, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Tomato paste
- 1.5 tablespoons Curry powder
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.25 teaspoons Cayenne pepper (optional)
- 1 cup Chicken stock
- 0.5 cups Heavy cream
- 2 tablespoons Fresh cilantro, chopped
- optional Cooked rice or naan bread (for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the finely chopped onion and sauté for 5-7 minutes until softened and golden.
Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
Add the tomato paste to the skillet and stir well to combine with the onion mixture. Let it cook for 1-2 minutes while stirring.
Sprinkle the curry powder, turmeric, ground cumin, ground coriander, salt, and cayenne pepper (if using) over the mixture. Toast the spices for 30 seconds to release their aromas.
Add the chicken pieces to the skillet, stirring to coat them in the spice mixture. Cook for 4-5 minutes, until the chicken starts to brown.
Pour in the chicken stock, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 15 minutes, until the chicken is fully cooked and tender.
Lower the heat and stir in the heavy cream. Simmer for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Remove from heat and garnish with freshly chopped cilantro.
Serve hot over cooked rice or alongside warm naan bread.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1410 mg | 61% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.5 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 450 mg | 10% | |
*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.
