Description

This creamy chicken curry is a flavorful and comforting dish that combines tender chicken pieces simmered in a rich and aromatic spiced coconut milk sauce. Enhanced with a warm blend of spices and finished with fresh cilantro, this curry delivers a perfect balance of creaminess and spice, ideal for a satisfying weeknight dinner or special meal.

Ingredients

Scale

Protein

1 lb chicken breast or thighs, cut into bite-sized pieces

Oils and Fats

2 tablespoons vegetable oil (or coconut oil)
½ cup heavy cream

Vegetables and Aromatics

1 large onion, finely chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, minced

Spices

1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon ground cinnamon
½ teaspoon chili powder (adjust for heat preference)
1 teaspoon salt (or to taste)

Liquids and Others

1 ½ cups coconut milk (full-fat for creaminess)
1 cup chicken broth
1 tablespoon tomato paste
1 tablespoon lime juice (optional)

Garnish

Fresh cilantro, chopped (for garnish)

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Instructions

Sauté the Aromatics: Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent. Add the minced garlic and ginger, and cook for an additional 1 minute until fragrant.
Cook the Chicken: Add the chicken pieces to the skillet and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
Add the Spices: Stir in curry powder, turmeric, cumin, paprika, cinnamon, chili powder, and salt. Cook for 1-2 minutes to allow the spices to bloom and evenly coat the chicken.
Simmer the Sauce: Add the tomato paste and stir to combine. Pour in chicken broth, coconut milk, and heavy cream, stirring everything together. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 15-20 minutes until the chicken is fully cooked and the sauce has thickened to your desired consistency.
Adjust and Finish: If the curry is too thick, add a bit more chicken broth to loosen it as needed. Stir in the lime juice for a bright, tangy finish if you choose to use it.
Serve and Garnish: Serve the creamy chicken curry hot over steamed rice or with naan bread. Garnish with freshly chopped cilantro to add color and freshness.

Notes

Use full-fat coconut milk for a richer, creamier sauce.
Adjust chili powder according to your preferred spice level.
Lime juice is optional but adds a nice acidity to balance the creaminess.
Chicken thighs add more flavor and moisture compared to chicken breast.
Leftovers keep well refrigerated for up to 3 days and taste great reheated.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian