Description
Indulge in the rich and aromatic flavors of this creamy chicken curry recipe. Perfectly spiced and luxuriously creamy, this Indian-inspired dish is sure to become a family favorite. Serve over rice or with naan for a satisfying meal.
Ingredients
Scale
Main Ingredients:
- 1 ½ pounds boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- 2 tablespoons vegetable oil
- 1 large onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 can (14 oz) diced tomatoes
- 1 cup heavy cream or full-fat coconut milk
Spices:
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon chili powder (optional, for heat)
- 1 teaspoon salt
Additional:
- ½ cup plain yogurt (optional, for extra creaminess)
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
- cooked rice or naan for serving
Instructions
- Heat the oil: Heat the oil in a large skillet or saucepan over medium heat.
- Cook onion: Add the chopped onion and cook until soft and golden.
- Add aromatics: Stir in garlic and ginger, cook until fragrant.
- Season: Add curry powder, cumin, turmeric, chili powder, and salt.
- Cook chicken: Add chicken pieces and cook until browned.
- Simmer: Pour in diced tomatoes, cover, and simmer until chicken is cooked.
- Add cream: Stir in heavy cream and yogurt, simmer until thickened.
- Adjust seasoning: Taste and adjust seasoning as needed.
- Serve: Garnish with cilantro and serve hot over rice or with naan.
Notes
- For a dairy-free version, replace both cream and yogurt with full-fat coconut milk.
- This curry stores well and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 460
- Sugar: 6g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 130mg
