Winnipeg Chicken Curry
Delight your taste buds with the comforting, flavor-packed goodness of Winnipeg Chicken Curry, a hearty curry recipe inspired by global spices and local charm. Tender chicken thighs are simmered in a rich, aromatic sauce made with creamy coconut milk, zesty crushed tomatoes, and a medley of warm spices like curry powder, garam masala, cumin, and coriander. The addition of hearty potatoes, sweet carrots, and vibrant green peas ensures every bite is as satisfying as it is wholesome. This one-pot wonder comes together in under an hour, making it perfect for weeknight dinners or weekend feasts. Garnish with fresh cilantro and lime slices, and don't forget to serve it with fluffy white rice for an unbeatable, soul-warming meal. With its bold flavors and simple cooking process, this Winnipeg Chicken Curry is sure to be your next home-cooked favorite!
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Recipe Information
Ingredients
- 1 kg Chicken thighs (boneless, skinless)
- 3 tablespoons Canola oil
- 1 large Yellow onion (finely diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 tablespoons Curry powder
- 1 teaspoon Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 400 grams Crushed tomatoes (canned)
- 400 ml Coconut milk (full-fat)
- 150 ml Chicken stock
- 2 medium Potatoes (cubed)
- 2 large Carrots (sliced into rounds)
- 1 cup Frozen peas
- 1.5 teaspoons Salt
- 0.25 cup Fresh cilantro (chopped, for garnish)
- 1 Lime (sliced, for serving)
- 4 cups Cooked white rice (optional, for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a large, deep pan or Dutch oven, heat the canola oil over medium heat.
Add the diced onions and cook for 5-7 minutes, stirring often, until softened and translucent.
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
Add the curry powder, garam masala, ground cumin, and ground coriander. Stir the spices for 1-2 minutes to toast them and bring out their flavor.
Add the chicken pieces to the pan and coat them in the spice mixture. Cook for 5 minutes, stirring occasionally, until the chicken is lightly browned.
Pour in the crushed tomatoes, coconut milk, and chicken stock. Stir to combine.
Add the cubed potatoes and sliced carrots to the pan. Bring the mixture to a simmer, then reduce the heat to low.
Cover the pan with a lid and let the curry simmer for 25-30 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
Stir in the frozen peas and season the curry with salt. Cook for an additional 5 minutes.
Taste the curry and adjust the seasoning if necessary.
Serve the Winnipeg Chicken Curry hot, garnished with fresh cilantro and lime slices. Pair with cooked white rice, if desired.
Nutrition Facts
Calories |
5142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.5 g | 328% | |
| Saturated Fat | 119.8 g | 599% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 1099 mg | 366% | |
| Sodium | 9145 mg | 398% | |
| Total Carbohydrate | 397.3 g | 144% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 51.8 g | ||
| Protein | 321.7 g | 643% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 559 mg | 43% | |
| Iron | 52.9 mg | 294% | |
| Potassium | 7015 mg | 149% | |
*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.
