Description
A flavorful and comforting one-pot chicken curry made with tender chicken, aromatic spices, and a rich, creamy sauce. Perfect for a hearty meal served with rice or naan.
Ingredients
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- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp chili powder (optional)
- 1 tsp salt (adjust to taste)
- 1/2 tsp ground black pepper
- 1 (14 oz) can diced tomatoes
- 1 cup coconut milk or heavy cream
- 1/2 cup chicken broth (as needed)
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan, for serving
Instructions
- Heat oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and sauté until softened and golden, about 5–7 minutes.
- Stir in garlic and ginger and cook for another 1–2 minutes.
- Add chicken pieces and cook until lightly browned on all sides, about 5 minutes.
- Sprinkle in curry powder, cumin, turmeric, chili powder (if using), salt, and pepper. Stir to coat the chicken and aromatics with the spices.
- Pour in diced tomatoes and coconut milk (or cream). Stir to combine.
- Simmer uncovered for 20–25 minutes, stirring occasionally, until chicken is cooked through and the sauce is thickened. Add chicken broth if the curry gets too thick.
- Taste and adjust seasoning as needed.
- Garnish with chopped cilantro and serve hot with rice or naan.
Notes
- Use full-fat coconut milk for a richer flavor, or cream for a thicker texture.
- You can add vegetables like peas, potatoes, or spinach to make it heartier.
- Leftovers taste even better the next day as flavors deepen.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg