Discover the best chicken curry recipe packed with spices and tender chicken. You will see that creating a rich and aromatic dish can be very easy. With a perfect blend of ingredients, this curry is sure to satisfy your taste buds. Whether you’re a curry lover or trying it for the first time, this chicken curry will quickly become a favorite in your kitchen!
Preparation time ⏰:
Total Time: 1 hour
Number of Portions 🍽:
Serves 4
Ingredients:
For the base:
- 1 lb (500g) chicken breast or thighs (boneless and skinless, cut into bite-sized pieces)
- 2 tablespoons oil (vegetable or coconut oil works well)
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 cauliflower
- 1 sweet potato
- 1-inch piece of ginger, minced
- 1 large tomato, finely chopped
- 1 cup coconut milk (for a creamy curry) or 1 cup chicken broth (for a lighter version)
- 3 cups of water
- 1 cup basmanti rice
- 1 tablespoon butter
Spices:
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon red chili powder (adjust for heat preference)
- Salt to taste
- Fresh parsley leaves for garnish
Nutritional Information (per serving):
Calories: 480 kcal
Protein: 33g
Fat: 16g
Carbohydrates: 47g
Note: These values are approximate and may vary depending on portion sizes and specific brands of ingredients used.
Instructions:
Prepare the rice to chicken curry:
- Rinse the basmanti rice thoroughly under cold water until water will beclear. This removes excess starch, which helps keep the rice fluffy.
- In a medium saucepan, pour 2 cups of water to a boil. Add the rice, salt, and butter or oil if using.
- Once it starts boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and water is absorbed.
- Turn off the heat and let the rice sit for 5 minutes. Fluff with a fork before serving.
Prepare vegetables to chicken curry:
- Cut cauliflower and sweet potatoes into pieces, then season with spices, salt, and pepper.
- Preheat your oven to 375°F (190°C) and bake cauliflower and sweet potatoes for 30 minutes.
Make the Chicken Curry:
Cook the Aromatics: In a large pan, heat oil over medium heat. Add chopped onions and cook until golden brown (about 5-7 minutes).
Add minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
Add Spices: Add curry powder, turmeric, cumin, coriander, and chili powder to the pan. Stir for 1-2 minutes to toast the spices and release their aromas.
Add tomato, vegetables and chicken: Add the chopped tomato, cooking until it breaks down and thickens with the spices (about 5 minutes) then add the chicken pieces and continue stirring.
Simmer with coconut milk: Pour in coconut milk and water (or chicken broth, if preferred). Stir to combine, bring to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes until the chicken is tender and the sauce thickens.
Season and Garnish: Add salt to taste, and adjust seasonings if needed. Garnish with fresh parsley leaves.
Serving Tip 💡:
Serve the Chicken Curry over a bed of warm, buttered basmati rice. Pair it with naan bread or a simple cucumber-yogurt salad for a complete meal. Add a wedge of lemon on the side for a bright, tangy twist.
