Curry Chicken from Scratch
Dive into the flavors of homemade comfort with this "Curry Chicken from Scratch," a rich and aromatic dish bursting with authentic spices and creamy coconut milk. This recipe transforms tender chicken thighs, a medley of warm spices like turmeric, cumin, and garam masala, and fresh ingredients such as ginger, garlic, and tomatoes into a mouthwatering curry you’ll savor with every bite. Designed for both novice and seasoned cooks, the step-by-step process ensures deeply layered flavors, enhanced by a hint of lemon and a cilantro garnish. Perfectly paired with steamed rice or naan, this hearty, soul-warming curry is a must-try for lovers of homemade Indian cuisine.
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Recipe Information
Ingredients
- 1.5 lbs Chicken thighs (bone-in or boneless)
- 1 large, diced Onion
- 4 minced Garlic cloves
- 1 tablespoon, grated Ginger
- 2 medium, finely chopped Tomatoes
- 1 cup Coconut milk
- 2 tablespoons Cooking oil (vegetable or coconut oil)
- 1 cup Water or chicken stock
- 1.5 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Paprika or Kashmiri chili powder
- 1 tablespoon Curry powder
- 1 teaspoon Garam masala
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons, chopped (for garnish) Fresh cilantro
- 1 tablespoon (optional) Fresh lemon juice
Instructions
Start by preparing all your ingredients: dice the onion, mince the garlic, grate the ginger, and chop the tomatoes.
Clean and pat dry the chicken thighs. If using bone-in chicken, make small slits in the meat for the flavors to penetrate better.
Heat the cooking oil in a large, deep pan or skillet over medium heat.
Add the diced onions and sauté for 5-7 minutes until they are soft and golden brown.
Stir in the minced garlic and grated ginger. Cook for another 1 minute, until fragrant.
Add the chopped tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes break down and form a thick paste.
Mix in the coriander powder, cumin powder, turmeric powder, paprika, curry powder, and salt. Toast the spices in the mixture for 1-2 minutes.
Add the chicken pieces to the pan. Stir well to coat the chicken with the spice mixture. Cook for 5-7 minutes until the chicken is lightly browned on all sides.
Pour in the coconut milk and water (or chicken stock). Stir to combine and bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pan, and let the curry cook for 25-30 minutes, stirring occasionally. Check to ensure the chicken is cooked through and the curry has thickened to your liking.
Stir in the garam masala and black pepper during the final 5 minutes of cooking for an extra boost of flavor.
Once the chicken is fully cooked and tender, remove the pan from heat. If desired, add a splash of fresh lemon juice for brightness.
Garnish the curry with freshly chopped cilantro before serving.
Serve hot with steamed rice, naan, or your favorite bread, and enjoy!
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1153 mg | 50% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 8.5 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 66 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 756 mg | 16% | |
*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.
