Simple Chicken Curry
Transform dinnertime with this Simple Chicken Curry, a comforting classic that's packed with bold flavors yet incredibly easy to make. Tender, bite-sized pieces of chicken are simmered in a rich, aromatic sauce made with a base of golden-browned onions, minced garlic, and ginger. Warm spices like curry powder, turmeric, and cumin bring depth and complexity to the dish, while a splash of water melds everything into a luscious gravy. This one-pot wonder comes together in just 45 minutes, making it perfect for busy weeknights. Garnish with fresh cilantro and pair it with steamed rice or fluffy naan for a soul-satisfying meal. Ideal for those looking for a quick and flavorful homemade curry recipe, this dish is sure to become a household favorite.
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Recipe Information
Ingredients
- 500 grams Chicken (boneless, skinless, cut into bite-sized pieces)
- 2 tablespoons Vegetable oil
- 1 large Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (minced)
- 2 medium Tomatoes (finely chopped)
- 2 teaspoons Curry powder
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoons Red chili powder (optional, adjust to taste)
- 1 cup Water
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Heat the vegetable oil in a large pan or skillet over medium heat.
Add the chopped onions and sauté for about 5-7 minutes until golden brown.
Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
Stir in the chopped tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes break down and form a thick base.
Add the curry powder, turmeric, cumin powder, coriander powder, and red chili powder (if using). Stir well to combine the spices with the tomato mixture.
Add the chicken pieces to the pan and stir to coat them evenly with the spice mixture. Cook for 5 minutes, allowing the chicken to brown slightly.
Pour in the water and add the salt. Stir well, cover the pan, and let the curry simmer on low heat for 15-20 minutes, or until the chicken is fully cooked and tender.
Uncover the pan and allow the curry to simmer for an additional 2-3 minutes, adjusting the consistency with more water if needed.
Taste and add more salt if required.
Garnish with freshly chopped cilantro and serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
1193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4126 mg | 179% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 13.3 g | ||
| Protein | 160.4 g | 321% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 176 mg | 14% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2241 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.
