Simple Chicken Curry
A comforting, aromatic curry that's surprisingly easy to make.
⏱️ 50 min🍽️ Serves 1
🔥 450 kcal💪 35g protein🍚 25g carbs🥑 23g fat🌾 5g fibreper serving
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servings
🎬 Watch Village Cooking - Kerala make it
Ingredients
- 🍗500 g boneless, skinless chicken thighs
- 🧅2 onions
- 🧄3 garlic cloves
- 🫚2 cm ginger
- 🍅1 can diced tomatoes
- 🥥200 ml coconut milk
- 🌶️2 tbsp curry powder
- 🧡1 tsp turmeric powder
- 🍚½ tsp cumin powder
- 🌻2 tbsp vegetable oil
- 🧂 salt and black pepper, to taste
- 🌿¼ cup fresh cilantro, chopped
Pro tips
- For extra heat, add a pinch of cayenne pepper or a chopped green chili with the other spices.
- Serve with fluffy basmati rice or warm naan bread to soak up all the delicious sauce.
- This curry tastes even better the next day, so consider making it ahead of time.
- Don't overcrowd the pot when browning the chicken; cook in batches if necessary for an even sear.
Method
- 1Cut chicken thighs into 1-inch pieces. Finely chop onions, mince garlic, and grate ginger.
- 2Heat vegetable oil in a large pot or Dutch oven over medium heat. Add onions and sauté until softened and translucent, about 5-7 minutes.
- 3Stir in garlic and ginger, cook for another 1-2 minutes until fragrant.
- 4Add curry powder, turmeric, and cumin. Sauté for 1 minute, stirring constantly, until aromatic.
- 5Add the chicken pieces and cook until lightly browned on all sides.
- 6Pour in the diced tomatoes and coconut milk. Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, or until chicken is cooked through and tender.
- 7Season with salt and black pepper to taste. Stir in chopped cilantro before serving.