Curried Chicken or Tofu
Indulge in the rich and aromatic flavors of this versatile Curried Chicken or Tofu recipe, a perfect blend of bold spices and creamy coconut milk. Whether you choose tender chicken or plant-based tofu, this dish delivers irresistible warmth with every bite. Sautéed onions, garlic, and ginger lay the flavor-packed foundation, enhanced by fragrant curry powder, cumin, and coriander, with a touch of optional cayenne for heat. Simmered in a luscious tomato and coconut milk sauce, this hearty curry is ready in just 45 minutes and pairs beautifully with fluffy basmati rice or warm naan. Garnish with fresh cilantro for a vibrant finishing touch, and enjoy a satisfying weeknight meal that caters to both omnivores and vegetarians.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breasts (or firm tofu, pressed and cubed)
- 2 tablespoons olive oil or coconut oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons cayenne pepper (optional, for spice)
- 400 grams canned diced tomatoes
- 400 ml coconut milk
- 100 ml vegetable or chicken broth
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- basmati rice or naan (optional, for serving)
Instructions
If using chicken, cut it into bite-sized pieces. If using tofu, press it to remove excess moisture and cut into cubes.
Heat the oil in a large skillet or pot over medium heat.
Add the chopped onion and sauté for 5-7 minutes until it becomes translucent.
Stir in the garlic and ginger, cooking for 1-2 minutes until fragrant.
Add the curry powder, cumin, coriander, and cayenne pepper (if using). Stir and toast the spices for about 30 seconds.
Add the diced tomatoes, coconut milk, and broth. Stir to combine and bring to a gentle simmer.
Add the chicken or tofu to the skillet. If using chicken, cook until it is fully cooked through, about 8-10 minutes. If using tofu, simmer for 5 minutes to absorb the flavors.
Season with salt and pepper to taste. Adjust the consistency by adding more broth if needed.
Remove from heat and garnish with fresh cilantro if desired.
Serve hot over basmati rice or with naan on the side.
Nutrition Facts
Calories |
1586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 7770 mg | 338% | |
| Total Carbohydrate | 90.9 g | 33% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 44.9 g | ||
| Protein | 165.2 g | 330% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 294 mg | 23% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2774 mg | 59% | |
*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.
