Description
This creamy chicken curry is rich, flavorful, and comforting! With tender chicken simmered in a fragrant, velvety sauce made from aromatic spices, coconut milk, and cream, it’s the perfect balance of heat and creaminess. Serve it over rice or with naan for a satisfying meal.
Ingredients
For the Chicken Curry:
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil (or coconut oil)
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 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)
- 1 ½ cups coconut milk (full-fat for creaminess)
- ½ cup heavy cream
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon lime juice (optional)
- Fresh cilantro, chopped (for garnish)
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 the curry powder, turmeric, cumin, paprika, cinnamon, chili powder, and salt. Cook for 1-2 minutes, allowing the spices to bloom and coat the chicken. -
Simmer the Sauce:
Add the tomato paste and stir to combine. Pour in the chicken broth, coconut milk, and heavy cream, stirring to combine. Bring the mixture to a simmer, reduce the heat to low, and let it cook for 15-20 minutes, or 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 reach your desired consistency. Stir in the lime juice, if using, for a touch of acidity and brightness. -
Serve and Garnish:
Serve the creamy chicken curry over steamed rice or with naan bread. Garnish with fresh cilantro for added flavor and color.
Notes
- For extra heat, you can add a chopped fresh chili or some red pepper flakes.
- If you want a dairy-free version, substitute the heavy cream with additional coconut milk and use a non-dairy yogurt for creaminess.
- You can add vegetables like spinach, peas, or bell peppers for added nutrition and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian, Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 30mg