Super Easy Chicken Curry
This Super Easy Chicken Curry is a quick and flavorful dish that's perfect for busy weeknights or beginner cooks looking to impress. Made with tender boneless chicken thighs, aromatic spices like curry powder, turmeric, and cumin, and a creamy coconut milk base, this recipe strikes the perfect balance of warmth and richness. With only 10 minutes of prep time and a single pot required, you can have a satisfying homemade curry on the table in just 30 minutes. Freshly chopped cilantro adds a bright finishing touch, and it's perfect served over steamed rice or with warm naan bread. Whether you're craving comfort food or experimenting with Indian-inspired flavors, this simple chicken curry is bound to become a family favorite. Keywords: easy chicken curry recipe, quick chicken curry, homemade curry, coconut curry chicken.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 1 large Onion
- 3 cloves Garlic cloves
- 1 tablespoon Ginger
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 400 milliliters Canned coconut milk
- 2 tablespoons Tomato paste
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh cilantro (for garnish)
Instructions
Cut the boneless chicken thighs into bite-sized pieces and set them aside.
Dice the large onion finely. Mince the garlic cloves and grate the ginger.
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.
Add the curry powder, turmeric powder, and cumin powder to the skillet. Stir well to coat the onions and release the spices' aroma, about 1 minute.
Mix in the chicken pieces, ensuring they are evenly coated in the spices. Cook for 5-6 minutes until the chicken is lightly browned on all sides.
Reduce the heat to medium-low and stir in the tomato paste, followed by the canned coconut milk. Mix well and let the curry simmer for 10 minutes, stirring occasionally.
Season the curry with salt and ground black pepper. Taste and adjust the seasoning if necessary.
Once the chicken is cooked through and the sauce has thickened slightly, remove the skillet from the heat.
Garnish the chicken curry with freshly chopped cilantro before serving.
Serve hot with steamed rice, naan, or your favorite side dish.
Nutrition Facts
Calories |
984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 6806 mg | 296% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 13.7 g | ||
| Protein | 105.5 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1841 mg | 39% | |
*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.
