Yum Yum Chicken Curry
Indulge in the comforting, flavor-packed delight of Yum Yum Chicken Curry, a family-friendly recipe that's as easy to make as it is delicious. This creamy curry combines tender, bite-sized pieces of chicken thighs with the richness of coconut milk, the warmth of aromatic spices like curry powder, turmeric, and cumin, and a hint of tomato paste for depth and balance. In just 50 minutes, including prep time, you'll have a hearty and satisfying dish that's perfect for busy weeknights or cozy dinners. Served over fluffy basmati rice and topped with fresh cilantro, this recipe is a surefire crowd-pleaser. Whether you're a curry enthusiast or new to bold spices, this one-pot wonder is a must-try!
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 400 milliliters Coconut milk
- 1 medium Yellow onion
- 3 cloves Garlic cloves
- 1 tablespoon Fresh ginger
- 2 tablespoons Tomato paste
- 2 tablespoons Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 2 cups Cooked basmati rice (to serve)
Instructions
Begin by preparing the ingredients. Dice the onion and mince the garlic. Grate the fresh ginger. Cut the chicken thighs into bite-sized pieces and set aside.
Heat the vegetable oil in a large pan or skillet over medium heat. Once hot, add the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and grated ginger to the onions and cook for another minute, stirring frequently to prevent burning.
Stir in the tomato paste, curry powder, turmeric, cumin, paprika, salt, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavor.
Add the chicken pieces to the pan and stir to coat them in the spice mixture. Cook for 5-6 minutes until the chicken is lightly browned on all sides.
Pour in the coconut milk and bring to a gentle simmer. Reduce the heat to low and let the curry cook for 20-25 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened slightly.
Taste the curry and adjust the seasoning with more salt or pepper if needed.
Serve the Yum Yum Chicken Curry hot over cooked basmati rice. Garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
2068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.2 g | 108% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 6949 mg | 302% | |
| Total Carbohydrate | 179.0 g | 65% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 37.1 g | ||
| Protein | 145.7 g | 291% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2373 mg | 50% | |
*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.
