One of the most popular curry dishes is chicken curry. You’ll find it at the breakfast, lunch and dinner table at family get-togethers, holiday parties, for a weeknight dinner, or weekend afternoon meal. This dish has roots in cooking and is a contribution in the Worid.
For a 30-minute ,this recipe is kept simple without many added veggies. Add some if you like! Serve this Chicken Curry with basmati rice ,white rice and naan or bread.
Ingredients
- 1/2 pounds chicken, boneless and skinless
- teaspoons cumin
- 2 tablespoons oil
- 1 cup chicken stock
- 1 medium onion, chopped
- Salt and pepper, to taste
- 1 1/2 tablespoons curry powder
- 1 teaspoon cinnamon
- 1can unsweetened coconut milk (1½ to 2 cups)
Ingredients In Chicken Curry
Combined, these ingredients create the most exquisite chicken curry we’ve ever tasted!
- Boneless skinless chicken breast or thighs: The primary protein of the dish, providing substance and texture.
- Onions, garlic, cumin and ginger: These ingredients form the flavor foundation of the curry, adding sweetness, spiciness, and depth.
- Chicken stock: This creates the sauce base, adding volume and a savory flavor.
- Seasonings (yellow curry powder, red curry paste, ground coriander, salt, pepper): These infuse the dish with depth of flavor. The curry powders bring warmth and aromatic taste, red curry paste offers spiciness, coriander delivers a nutty note, and salt and pepper enhance the overall flavor profile.
- Lime juice: Introduces a zesty freshness, balancing and brightening the curry’s flavors.
- Brown sugar: Provides a hint of sweetness to counterbalance the dish’s spicy and tangy flavors.
- Cinnamon: Adds a fresh, herby element, complementing the spicy and rich tastes.
- Chopped basil or mint for garnish (optional)
Directions
- In a wok, heat oil over medium-high heat. Add onions, cook for 6-8 minutes or until transparent. Add garlic and cook for 1-2 more minutes.
- Stir in cumin, turmeric, 1 teaspoon curry powder, red pepper flakes and 1 teaspoon salt- cook for 1 minute. Add tomato paste. Mix to combine.
- In ziploc bag, toss chicken pieces in remaining curry powder, season with salt and pepper. Add to wok, and cook for about 5-6 minutes until outside is golden brown.
- Add coconut milk, and cook until it thickens, about 2 minutes, stirring occasionally. Add chicken, and stir, then cook until done, 3 to 6 minutes. (If you use shrimp, keep in mind that it cooks a little faster than chicken; if you are in doubt about whether chicken is done, cut into a piece.
- Serve hot with white rice if desired. Sprinkle with cilantro and a squeeze of lime if desired.