Jenny's Chicken Curry

Delight your taste buds with Jenny's Chicken Curry, a rich and creamy dish that perfectly balances bold spices and comforting flavors. This easy-to-follow recipe features tender, bite-sized chicken thighs simmered in a fragrant blend of turmeric, cumin, coriander, and garam masala, then enveloped in a luscious sauce made with pureed tomatoes, plain yogurt, and silky coconut milk. Its 15-minute prep and one-pan cooking method make it a convenient option for busy weeknights, while the aromatic blend of garlic, ginger, and fresh cilantro adds a homemade touch that feels anything but ordinary. Serve this crowd-pleaser with fluffy steamed rice or warm naan for a restaurant-worthy curry experience at home!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs (boneless, skinless)
• 1 large Onion
• 3 Garlic cloves
• 1 inch Ginger
• 2 medium Tomatoes (pureed)
• 100 grams Plain yogurt
• 200 ml Coconut milk
• 2 tablespoons Vegetable oil
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Garam masala
• 1 teaspoon Red chili powder
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro leaves (for garnish)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

Finely chop the onion, mince the garlic, and grate the ginger.

Step 3

In a large pan or skillet, heat the vegetable oil over medium heat.

Step 4

Add the chopped onion to the pan and sauté for 5-7 minutes or until it becomes golden brown.

Step 5

Add the minced garlic and grated ginger to the pan and sauté for an additional 1-2 minutes until fragrant.

Step 6

Lower the heat and stir in the turmeric powder, cumin powder, coriander powder, and red chili powder. Cook the spices for 30 seconds to release their aroma.

Step 7

Stir in the pureed tomatoes and cook for 5-6 minutes, allowing the mixture to thicken and deepen in color.

Step 8

Add the plain yogurt and mix well, ensuring it blends smoothly with the tomato base.

Step 9

Gently add the chicken pieces to the pan, coating them with the sauce. Cook for 5 minutes, stirring occasionally.

Step 10

Pour in the coconut milk, stir, and bring the mixture to a gentle simmer.

Step 11

Cover the pan with a lid and cook for 20 minutes over low heat, stirring occasionally to prevent sticking.

Step 12

Remove the lid and sprinkle garam masala and salt evenly over the curry. Stir well and cook for another 2 minutes.

Step 13

Turn off the heat and garnish the curry with freshly chopped cilantro leaves.

Step 14

Serve hot with steamed rice, naan, or roti.

Nutrition Facts

Serving size	(1168.5g)

Amount per serving	% Daily Value*
Calories	1592.2

Total Fat 85.4g	0%
Saturated Fat 20.2g	0%
Polyunsaturated Fat 16.8g
Cholesterol 551mg	0%
Sodium 2901.9mg	0%
Total Carbohydrate 65.5g	0%
Dietary Fiber 8.1g	0%
Total Sugars 35.8g
Protein 142.2g	0%

Vitamin D 48IU	0%
Calcium 388.3mg	0%
Iron 11.6mg	0%
Potassium 2689.0mg	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: 48.1%

Protein: 35.6%

Carbs: 16.4%