Creamy Chicken or Prawn Curry
Indulge in the luxurious flavors of this Creamy Chicken or Prawn Curry, a comforting dish packed with the warmth of aromatic spices and the richness of coconut milk. Perfectly tender chicken thighs or succulent prawns are simmered in a fragrant blend of cumin, turmeric, garam masala, and more, creating a velvety sauce that’s both hearty and flavorful. With a base of golden sautéed onions, garlic, and ginger, this curry strikes a harmonious balance between creamy, tangy, and mildly spiced notes. Ideal for weeknight dinners or special occasions, this quick recipe is ready in just 45 minutes. Serve it over fluffy steamed rice or alongside buttery naan for a restaurant-quality meal at home.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless) or shelled prawns
- 2 tablespoons Vegetable oil
- 1 large Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Chili powder (adjust to taste)
- 400 grams Canned tomatoes, pureed
- 400 milliliters Coconut milk
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Salt
- 1 teaspoon Sugar (optional)
Instructions
Heat the vegetable oil in a large pan over medium heat.
Add the cumin seeds and let them sizzle for 30 seconds until they release their aroma.
Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the turmeric powder, ground coriander, garam masala, and chili powder. Stir for 30 seconds to toast the spices.
Pour in the pureed tomatoes and cook, stirring occasionally, for 5 minutes until the oil begins to separate from the mixture.
Add the chicken or prawns to the pan, coating them well in the spice mixture.
Pour in the coconut milk, stirring to create a creamy sauce.
Season with salt and add sugar if you'd like a slight sweetness to the curry.
Reduce the heat to low and simmer until the chicken is cooked through (15-20 minutes) or the prawns turn pink and opaque (5-7 minutes).
Taste and adjust seasoning as needed.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice or naan bread for a complete meal.
Nutrition Facts
Calories |
375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 15% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 819 mg | 36% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 15.2 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1003 mg | 21% | |
*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.
