Description
A quick and comforting chicken curry recipe that combines tender chicken breast with fragrant spices and creamy coconut milk, perfect for a flavorful weeknight dinner ready in just 30 minutes.
Ingredients
Scale
Chicken and Aromatics
- 1 lb chicken breast, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
Spices and Liquids
- 2 tbsp curry powder
- 1 can coconut milk (13.5 oz)
- 1 cup chicken broth
Others
- 2 tbsp vegetable oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat the oil: Warm 2 tablespoons of vegetable oil in a pan over medium heat to prepare for sautéing the aromatics.
- Sauté onions: Add the chopped onion to the pan and cook until translucent, which usually takes around 3-4 minutes, allowing the onions to soften and release their sweetness.
- Add garlic and ginger: Stir in the minced garlic and grated ginger and cook for about 1 minute to bring out their fragrant flavors without burning.
- Cook the chicken: Add the cubed chicken breast to the pan and cook until browned on all sides, approximately 5-7 minutes, ensuring the outside is nicely seared.
- Add curry powder: Sprinkle in 2 tablespoons of curry powder and cook with the chicken for another minute to toast the spices and deepen their flavor.
- Pour in liquids: Add the can of coconut milk and cup of chicken broth to the pan. Stir well to combine all ingredients into a smooth sauce.
- Simmer: Bring the mixture to a gentle simmer and let it cook for 15 minutes, allowing the chicken to cook through and the flavors to meld together beautifully.
- Season and garnish: Add salt to taste and finish by garnishing the curry with fresh cilantro for a bright, fresh touch before serving.
Notes
- Use full-fat coconut milk for a richer curry or light coconut milk for fewer calories.
- Adjust curry powder quantity according to your spice preference.
- This recipe pairs well with steamed rice or warm naan bread.
- For added heat, consider adding a chopped chili or a pinch of cayenne pepper with the spices.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
