Wonderful Chicken W Curry Sauce
Transport your taste buds to a world of bold and comforting flavors with this Wonderful Chicken with Curry Sauce recipe—a perfect blend of tender seared chicken breasts and a rich, velvety curry sauce infused with aromatic spices like curry powder, cumin, and coriander. Simmered in a luscious combination of coconut milk, chicken broth, and tomato paste, this dish delivers a balanced, creamy flavor profile with hints of ginger and garlic. Garnished with fresh cilantro and served alongside fluffy steamed rice or warm naan bread, it’s a restaurant-quality meal you can whip up in just 50 minutes. Ideal for weeknight dinners or special occasions, this easy chicken curry recipe is sure to become your go-to for satisfying comfort food with an exotic twist. Don't forget to add a squeeze of lime for a zesty finish!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can (13.5 ounces) coconut milk
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges (optional for serving)
- 4 servings steamed rice or naan bread (for serving)
Instructions
Season the chicken breasts with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear them for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set it aside.
In the same skillet, reduce the heat to medium and add the chopped onion. Cook, stirring frequently, for 3-4 minutes until softened.
Add the minced garlic and grated ginger to the skillet. Cook for 1-2 minutes, stirring constantly, until fragrant.
Stir in the curry powder, ground cumin, and ground coriander. Cook the spices for 30 seconds to release their flavors.
Pour in the coconut milk, chicken broth, and tomato paste. Stir well to combine and bring the mixture to a gentle simmer.
Return the seared chicken breasts to the skillet, nestling them into the curry sauce. Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
Taste the sauce and adjust the seasoning with additional salt, if needed.
Garnish the curry with freshly chopped cilantro and serve hot with steamed rice or naan bread. Add lime wedges on the side, if desired.
Nutrition Facts
Calories |
2489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 7599 mg | 330% | |
| Total Carbohydrate | 242.3 g | 88% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 35.9 g | ||
| Protein | 240.2 g | 480% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 295 mg | 23% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 3078 mg | 65% | |
*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.
