Classic Chicken Curry

Dive into the warm, soul-soothing flavors of this Classic Chicken Curry, a dish that combines tender chicken thighs with a fragrant blend of spices like cumin, curry powder, and turmeric. Simmered to perfection in a rich tomato and coconut milk base, this comforting recipe strikes the perfect balance between heat and creaminess. The golden caramelized onions, fresh ginger, and garlic form a robust foundation, while a garnish of vibrant cilantro brings freshness to the dish. Ready in just one hour, this easy-to-follow curry is perfect for busy weeknights or a special family dinner. Serve it over steamed rice or with soft naan bread for a flavorful feast everyone will love. Perfect for curry lovers and those new to Indian-inspired cuisine, this recipe is bursting with wholesome ingredients and bold taste.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams chicken thighs
• 1 large onion
• 4 cloves garlic
• 1 tablespoon ginger
• 400 grams tomato puree
• 200 milliliters coconut milk
• 2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1 teaspoon cumin seeds
• 2 teaspoons coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro
• 100 milliliters water

Directions

Step 1

Begin by preparing your ingredients: finely slice the onion, mince the garlic and ginger, and chop the chicken thighs into bite-sized pieces.

Step 2

In a large pan, heat 2 tablespoons of vegetable oil over medium heat.

Step 3

Add 1 teaspoon of cumin seeds to the hot oil and allow them to sizzle for about 30 seconds until fragrant.

Step 4

Add the sliced onion to the pan and sauté for 5-7 minutes until they are golden brown and caramelized.

Step 5

Stir in the minced garlic and ginger, sautéing for another 1 minute until fragrant.

Step 6

Add the chicken pieces to the pan and brown them for about 5 minutes, stirring occasionally.

Step 7

Mix in 2 tablespoons of curry powder, 2 teaspoons of coriander powder, and 1 teaspoon of turmeric powder. Stir well to coat the chicken with the spices.

Step 8

Pour in the tomato puree and 200 milliliters of coconut milk, stirring to combine.

Step 9

Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

Step 10

Add 100 milliliters of water to the pan to adjust the consistency of the sauce, stirring to incorporate.

Step 11

Reduce the heat to low and cover the pan with a lid. Let the chicken curry simmer gently for about 25-30 minutes, stirring occasionally, until the chicken is cooked through and tender.

Step 12

Taste and adjust seasoning, adding more salt or pepper if needed.

Step 13

Garnish the finished curry with freshly chopped cilantro before serving.

Step 14

Serve hot with steamed rice or naan bread for a complete meal.

Nutrition Facts

Serving size	(2190.8g)

Amount per serving	% Daily Value*
Calories	2989.5

Total Fat 189.9g	0%
Saturated Fat 45.2g	0%
Polyunsaturated Fat 7.5g
Cholesterol 818mg	0%
Sodium 4971.3mg	0%
Total Carbohydrate 92.4g	0%
Dietary Fiber 17.8g	0%
Total Sugars 54.0g
Protein 211.8g	0%

Vitamin D 70IU	0%
Calcium 447.5mg	0%
Iron 20.5mg	0%
Potassium 4428.6mg	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: 58.4%

Protein: 29.0%

Carbs: 12.6%