Description
A rich and flavorful creamy chicken curry served over steamed rice, combining tender chicken pieces simmered in a spiced coconut cream sauce. Perfect for a comforting weeknight dinner.
Ingredients
Units
Scale
- 1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chili powder (optional)
- 1 can (14 oz) coconut milk
- 1/2 cup plain yogurt
- 1 tablespoon tomato paste
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- 3 cups cooked basmati rice, for serving
Instructions
- Heat the oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the garlic and ginger, and cook for another minute until fragrant.
- Stir in the curry powder, cumin, turmeric, and chili powder. Cook for 1-2 minutes to toast the spices.
- Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
- Stir in the tomato paste, coconut milk, and yogurt. Mix well to combine.
- Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until the chicken is tender and the sauce is thickened.
- Season with salt and pepper to taste.
- Serve the creamy chicken curry over cooked basmati rice and garnish with chopped cilantro.
Notes
- Substitute chicken breasts if preferred, but thighs offer more flavor and tenderness.
- Use Greek yogurt for a thicker sauce or sour cream for a tangier flavor.
- Adjust chili powder to taste for desired heat level.
Nutrition
- Serving Size: 1 serving with rice
- Calories: 480
- Sugar: 4g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg