The Flavors of India in a Dish
Ever caught a whiff of spiced chicken simmering on your stove and felt your senses dance? This Indian Chicken Curry is a game-changer! It’s quick, full of creamy goodness, and leaves your kitchen smelling like a fragrant spice market. Trust me, once you try this, you’ll find it hard to go back to bland dinners!
Why Make This Recipe
Why should you whip up this curry? Well, for starters, it’s super easy to make—perfect for weeknight dinners when you don’t want to spend hours in the kitchen. It’s also a one-pot wonder; less cleanup means more time for Netflix binges! Plus, it’s a hit with the whole family, even the picky eaters. Who doesn’t love a meal that pleases everyone?
Ingredients
You don’t need fancy stuff — just these basics!
- 2 lbs chicken, cut into pieces
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tomatoes, chopped
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- Salt to taste
- 1 tbsp oil
- Fresh cilantro for garnish
- Basmati rice or naan for serving
Directions
- Heat oil in a large pot over medium heat.
- Add onion, garlic, and ginger; sauté until the onion is translucent.
- Stir in the spices (curry powder, cumin, coriander, turmeric) and cook for 1 minute until fragrant.
- Add the chicken pieces and cook until browned on all sides.
- Stir in the chopped tomatoes and cook until they soften.
- Pour in the coconut milk, bring to a simmer, and cover.
- Reduce heat and let it simmer for 20-25 minutes or until the chicken is cooked through.
- Season with salt to taste.
- Serve garnished with fresh cilantro alongside basmati rice or warm naan.
How to Make Indian Chicken Curry (Overview)
Okay, here’s the lowdown! Start by getting the oil nice and hot, then sauté your aromatics—that’s where the magic begins! Toss in the spices, and be prepared for an immediate flavor explosion. Next, brown your chicken until it looks like it’s been kissed by fire (that color is essential!). Add the tomatoes, then your coconut milk for that creamy finish. Let it simmer until everything melds perfectly! Pro tip: Don’t skip toasting the garlic—it makes all the difference!
How to Serve Indian Chicken Curry
Serving this curry is where you can really get creative. Picture a vibrant bowl of rich, golden chicken curry surrounded by fluffy basmati rice or warm, pillowy naan. Sprinkle some fresh cilantro on top for that pop of color and aroma. And let’s be real, don’t forget to scoop up that sauce with your naan—it’s practically a crime not to!
How to Store Indian Chicken Curry
Got leftovers? Lucky you! This curry keeps well in the fridge for up to 4 days. It freezes beautifully too; just pop it in an airtight container and it should last up to 3 months. When the craving hits, thaw it overnight in the fridge and simply reheat on the stove or in the microwave. Easy peasy!
Tips to Make Indian Chicken Curry
Want to elevate your curry game? Here are some insider tricks for you:
- Marinate your chicken for extra flavor if you have time.
- Swap the coconut milk with yogurt for a tangier twist (but add it at the end to prevent curdling).
- If you like a little heat, throw in some chili powder or diced green chilies.
- Experiment with different veggies like spinach or bell peppers for added nutrition.
- Make it a meal prep superstar by doubling the recipe!
Variation
Feeling adventurous? You can easily turn this dish into a vegan delight by swapping the chicken for chickpeas or tofu. Just cook them until heated through and follow the same steps. You can also switch up the spices for a different repertoire of flavors. Oh, the options!
FAQs
1. Can I make this curry ahead of time?
Absolutely! You can prepare it a day in advance. Just store it in the fridge and reheat when you’re ready to eat!
2. What can I serve with Indian Chicken Curry?
It pairs perfectly with basmati rice, naan, or even quinoa for a healthy twist. Yum!
3. Can I freeze Indian Chicken Curry?
Yes, it freezes well! Just let it cool completely before transferring it to an airtight container.
📌 Pin this recipe for your next cozy dinner night!
Indian Chicken Curry
Ingredients
Main Ingredients
- 2 lbs chicken, cut into pieces
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 medium tomatoes, chopped
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- to taste Salt
- 1 tbsp oil
- to garnish Fresh cilantro
- for serving Basmati rice or naan
Instructions
Preparation
- Heat oil in a large pot over medium heat.
- Add onion, garlic, and ginger; sauté until the onion is translucent.
- Stir in the spices (curry powder, cumin, coriander, turmeric) and cook for 1 minute until fragrant.
- Add the chicken pieces and cook until browned on all sides.
- Stir in the chopped tomatoes and cook until they soften.
- Pour in the coconut milk, bring to a simmer, and cover.
- Reduce heat and let it simmer for 20-25 minutes or until the chicken is cooked through.
- Season with salt to taste.
- Serve garnished with fresh cilantro alongside basmati rice or warm naan.
Notes
Printable Recipe Card
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