Creamy Curry Chicken
Transform dinner into an exotic culinary escape with this Creamy Curry Chicken recipe, a harmonious blend of tender chicken thighs, aromatic spices, and a luxuriously rich coconut milk sauce. Perfectly balanced with vibrant notes of curry powder, turmeric, and cumin, this dish offers a comforting depth of flavor that’s both bold and creamy. Diced tomatoes and fresh ginger infuse a delightful tang and warmth, while a garnish of cilantro and lime adds a fresh, zesty finish. Ready in just 45 minutes, this one-pan wonder is ideal for busy weeknights or laid-back gatherings. Serve it over steamed rice or with soft naan bread to soak up every luscious drop of sauce. This easy curry chicken recipe is your new go-to for satisfying, spice-infused meals that are sure to impress!
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Recipe Information
Ingredients
- 1 lb boneless skinless chicken thighs
- 2 tbsp vegetable oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 1 tbsp, grated fresh ginger
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp paprika
- 1 cup canned diced tomatoes
- 13.5 oz coconut milk
- 0.5 cup chicken broth
- 1 tsp (or to taste) salt
- 0.5 tsp black pepper
- 2 tbsp, chopped (optional) fresh cilantro leaves
- 1 for serving lime wedges
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the vegetable oil in a large skillet or pan over medium heat.
Add the diced onion to the pan and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the curry powder, turmeric, cumin, and paprika to the pan. Stir well to toast the spices for 1 minute.
Reduce the heat to medium-low and add the diced tomatoes, stirring to combine with the spices. Cook for 2-3 minutes to let the flavors meld.
Pour in the coconut milk and chicken broth, stirring to create a smooth sauce. Bring the mixture to a simmer.
Add the chicken pieces to the pan, ensuring they are submerged in the sauce.
Season the dish with salt and black pepper. Simmer gently for 20 minutes, stirring occasionally, until the chicken is cooked through and tender.
Taste and adjust the seasoning if needed.
Serve the Creamy Curry Chicken hot, garnished with fresh cilantro leaves (optional). Pair with steamed rice, naan bread, or your favorite side. Add lime wedges on the side for a citrusy squeeze.
Nutrition Facts
Calories |
1099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 7496 mg | 326% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 39.3 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2234 mg | 48% | |
*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.
