Easy Chicken Curry Recipe

Delicious chicken curry well garnished with cilantro in a skillet

This easy curry chicken is a melody from India. Pieces of juicy chicken, earthy potatoes, and nutty cashews are mixed for a play of textures and flavors.

Course Lunch/Dinner, Main Course

Cuisine American, Indian

Keyword chicken, Chicken curry, Curry

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 267kcal

Ingredients

1½ lb skinless, boneless chicken breast
2 tablespoons coconut oil or any other cooking oil
1 small onion (diced)
3 cloves garlic minced
1 teaspoon fresh ginger root (grated)
½ teaspoon habanero (minced) or ¼ teaspoon cayenne pepper
2 teaspoons curry powder
½ teaspoon ground cumin
½ teaspoon ground coriander
salt and black pepper to taste
1 tablespoon tomato paste
½ cup tomato sauce
1 to 1½ cups chicken stock
1 can unsweetened coconut milk (13.5ml)
2 tablespoons cilantro (for garnish, chopped)

US Customary - Metric

Instructions

Cut up the chicken into bite-size and set aside.
In a large skillet or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened and lightly browned, about 3 to 4 minutes.
Add the garlic, ginger, and habanero to the skillet and cook for an additional 30 seconds to 1 minute, stirring frequently to prevent burning.
Stir in the curry powder, cumin, and coriander. Cook for 1-2 minutes, until fragrant.
Add the diced chicken pieces to the skillet and cook until they are no longer pink on the outside, about 5 minutes.
Add the tomato sauce, tomato paste, chicken stock, and coconut milk. Stir until the tomato paste dissolves inside the milk. Cover and cook for about 20 to 25 minutes over medium to low heat.
Adjust the water (stock) content and seasoning if necessary.
Garnish with cilantro or parsley and serve over white rice or chapati.

Nutrition