What You’ll Love About This Recipe
This homemade curry chicken recipe is packed with flavor and easy to make, perfect for a cozy weeknight dinner. You’ll love how it turns simple ingredients into something special.
- Rich and aromatic: The blend of spices creates a warm, comforting dish that smells amazing.
- Customizable heat: Adjust the spice level to suit your taste, from mild to extra fiery.
- One-pot wonder: Less cleanup means more time to enjoy your delicious meal.
Recipe
Curry chicken is a popular dish that combines tender chicken pieces with aromatic spices and rich curry flavors. This homemade recipe guarantees a delicious meal that’s perfect for any occasion.
Ingredients:
- 1.5 lbs chicken thighs or breasts, cut into pieces
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 medium potatoes, peeled and diced
- 1 cup carrots, sliced
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Heat vegetable oil in a large skillet or pot over medium heat.
- Add the onion, garlic, and ginger, sautéing until fragrant and softened, about 3-4 minutes.
- Stir in the curry powder, turmeric, cumin, and coriander, coating the onions evenly.
- Add the chicken pieces and cook until lightly browned on all sides.
- Pour in the coconut milk and chicken broth, stirring to combine.
- Add the potatoes and carrots, mixing well.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Notes:
For a spicier curry, add a chopped chili pepper or a pinch of cayenne pepper. Adjust the consistency by adding more broth or coconut milk as needed.
Equipment:
Large skillet or pot, cutting board, knife, measuring spoons.
Time:
Prep time: 15 minutes
Cooking time: 35 minutes
Cuisine:
Indian-inspired
Serving:
4-6 servings
Nutrition
This homemade curry chicken recipe offers a flavorful dish packed with essential nutrients. Below is the nutritional information per serving:
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 28 g |
| Carbohydrates | 15 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sodium | 600 mg |
What To Serve With It
I love serving my homemade curry chicken with fluffy basmati rice—it soaks up the sauce so well, and the light, nutty flavor balances the spices perfectly. A warm, buttery piece of naan bread on the side is a must, too, since it’s great for scooping up every last bit. Trust me, this combo makes the meal feel complete without overpowering the star of the show.
Fluffy Basmati Rice
Fluffy basmati rice pairs perfectly with curry chicken, creating a meal that’s both comforting and satisfying. I love how its light, fragrant grains soak up the rich sauce, adding just the right texture. Rinse the rice well before cooking to remove excess starch—this keeps it from clumping. A pinch of salt and a splash of oil in the boiling water makes it even better. Once it’s done, let it sit covered for a few minutes to steam, then fluff it with a fork. Trust me, this simple step makes all the difference. It’s the ideal side for balancing those bold curry flavors.
Naan Bread Pairing
While basmati rice is a classic choice, naan bread brings a whole new level of fun to curry night. I love tearing off warm, buttery pieces to scoop up every last bit of sauce—it’s like edible utensils! Garlic naan adds a punch of flavor, while plain lets the curry shine. If I’m feeling fancy, I’ll brush mine with melted ghee or sprinkle on fresh cilantro. Stale naan? No problem—toast it crispy for dipping. Trust me, once you try curry with naan, you’ll wonder how you ever settled for just rice. It’s a game-changer!
