Chicken Curry Once a Month Cooking

Make dinner a breeze with this flavorful and freezer-friendly Chicken Curry Once a Month Cooking recipe, designed to simplify your meal prep while delivering restaurant-quality flavors. Tender, bite-sized chicken thighs are simmered in a rich and aromatic blend of onions, garlic, ginger, warm spices like curry powder and turmeric, and the creamy goodness of coconut milk. Infused with whole spices like cinnamon and cardamom, this dish boasts layers of depth and complexity. Perfectly portioned for freezing, it’s an ideal make-ahead option for busy weeks—just thaw, heat, and serve. Whether paired with steamed rice, naan, or a fresh salad, this versatile curry is sure to become a month-long favorite for its convenience and mouthwatering taste.

Nutriscore Rating: 74/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 8

Ingredients

• 2 kg Boneless, skinless chicken thighs
• 4 large Onions
• 6 large Garlic cloves
• 2 tbsp Ginger root
• 800 grams Canned diced tomatoes
• 400 ml Coconut milk
• 3 tbsp Vegetable oil
• 2 tbsp Curry powder
• 2 tsp Ground coriander
• 2 tsp Ground cumin
• 1 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 piece Cinnamon stick
• 5 pieces Green cardamom pods
• 2 tsp Salt
• 1 bunch Fresh cilantro
• 2 pieces Fresh green chilies
• 500 ml Water

Directions

Step 1

Wash and pat dry the chicken thighs, then cut them into bite-sized pieces. Set aside.

Step 2

Peel and finely chop the onions, garlic, and ginger.

Step 3

Heat the vegetable oil in a large pot over medium heat. Add the cinnamon stick and green cardamom pods, frying for 30 seconds until fragrant.

Step 4

Add the chopped onions and cook until golden and caramelized, approximately 10-12 minutes, stirring frequently.

Step 5

Stir in the garlic and ginger, cooking for an additional 2 minutes.

Step 6

Add the curry powder, ground coriander, ground cumin, turmeric powder, and red chili powder to the pot. Stir well to coat the onions and toast the spices for 1-2 minutes.

Step 7

Pour in the canned diced tomatoes and cook for 5-7 minutes on medium heat, stirring occasionally, until the oil begins to separate from the mixture.

Step 8

Add the chicken pieces to the pot and stir to coat them in the spice mixture.

Step 9

Pour in the coconut milk and water, then bring the mixture to a gentle simmer. Cover and cook on low heat for 30-35 minutes, stirring occasionally.

Step 10

Season with salt and halved fresh green chilies. Let it simmer uncovered for an additional 5 minutes to thicken slightly, if necessary.

Step 11

Chop the fresh cilantro and sprinkle it over the curry before serving.

Step 12

Let the curry cool completely before portioning it into airtight containers for freezing. Label the containers with the preparation date.

Step 13

To reheat, thaw overnight in the refrigerator and warm on the stovetop or microwave until heated through.

Nutrition Facts

Serving size	(4615.8g)

Amount per serving	% Daily Value*
Calories	5406.3

Total Fat 287.5g	0%
Saturated Fat 72.2g	0%
Polyunsaturated Fat 32.2g
Cholesterol 2516mg	0%
Sodium 11764.2mg	0%
Total Carbohydrate 147.3g	0%
Dietary Fiber 34.9g	0%
Total Sugars 94.2g
Protein 538.6g	0%

Vitamin D 140IU	0%
Calcium 887.7mg	0%
Iron 41.7mg	0%
Potassium 8628.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.5%

Protein: 40.4%

Carbs: 11.1%