Chicken curry is more than just a meal; it’s a celebration that brings together a rich tapestry of flavors, history, cultures, and traditions. From the creamy, coconut-based curries of Thailand to the spicy, tomato-rich curries of India, and the fragrant, herb-infused curries of Malaysia, there’s a version to suit every palate.
Chicken curry can be a nutritious meal, especially when made with lean chicken and a variety of vegetables. The spices used, such as turmeric, ginger, and garlic, have anti-inflammatory and antioxidant properties. Coconut milk, often used in curries, is rich in healthy fats and can boost heart health.
Here’s a step-by-step guide on how to prepare a delicious chicken curry:
Ingredients:
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 large onion, finely chopped
- 3-4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1-2 green chilies, finely chopped (optional)
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon red chili powder (optional)
- 400ml of tomato puree
- 400 ml of coconut milk
- 1/2 cup plain yogurt
- 2 tablespoons vegetable oil
- Salt to taste
Instructions:
- Marinate the Chicken:
- In a large bowl, combine the chicken pieces with yogurt, turmeric, cumin, coriander, garam masala, red chili powder (if using), and salt. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or up to overnight.
- Prepare the Base:
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion, garlic, ginger, and green chilies (if using). Sauté until the onions are softened and golden brown.
- Add the Spices:
- Stir in the turmeric, cumin, coriander, garam masala, and red chili powder (if using). Cook for a minute or two, allowing the spices to release their aroma.
- Incorporate the Tomato Puree:
- Add the tomato puree to the pot and cook for 5-7 minutes, stirring occasionally. This will enhance the flavor and color of the curry.
- Simmer the Sauce:
- Pour in the coconut milk and bring to a simmer. Reduce the heat and let it simmer for 15-20 minutes, or until the sauce thickens slightly.
- Cook the Chicken:
- Add the marinated chicken pieces to the pot. Stir well to combine. Cover and cook for 20-25 minutes, or until the chicken is cooked through and tender.
- Garnish and Serve:
- Remove from heat and garnish with fresh cilantro if desired. Serve hot with steamed rice, naan, or roti.
Additional Tips
- Marination: Marinating the chicken helps to tenderize it and infuse it with flavor.
- Spices: Adjust the amount of chili powder to your desired level of spiciness.
- Consistency: If you prefer a thicker sauce, you can add 1-2 tablespoons of cornstarch dissolved in water to the simmering curry.
- Vegetables: Add vegetables like potatoes, carrots, or peas for a more colorful and nutritious dish.
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