Homemade Chicken Curry
This aromatic chicken curry is packed with warm spices and features tender chicken in a rich, creamy coconut sauce. It's restaurant-quality flavor made easy at home!
Ingredients
- 2 lbs chicken thighs, boneless and skinless, cut into chunks
- 2 tbsp vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions
- Heat oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper, then brown on all sides, about 5-7 minutes. Remove and set aside.
- In the same pot, add onion and cook until softened, about 5 minutes. Add garlic and ginger, cook for 1 minute until fragrant.
- Add curry powder, cumin, turmeric, paprika, and cayenne. Stir and cook for 1 minute to toast the spices.
- Pour in coconut milk, diced tomatoes, and chicken broth. Stir to combine and bring to a simmer.
- Return chicken to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes until chicken is cooked through and tender.
- Taste and adjust seasoning with salt and pepper as needed.
- Garnish with fresh cilantro and serve hot over rice or with naan bread. Enjoy!
Comments