Chicken curry
- Preparation 25 min
- Cooking 40 min
- Servings 4
- Freezing Absolutely
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🔥 A comforting curry that takes you on a journey
Some dishes warm both the mind and the stomach, and this chicken curry clearly falls into that category. A fragrant sauce, just creamy enough thanks to the coconut milk, well-balanced spices, and tender chicken that slowly soaks it all in… it’s the kind of recipe that fills the kitchen with aroma and promises a seriously good dinner.
🌶️ Spiced, but always balanced
Here, the curry doesn’t overpower anything. It supports. The ginger brings freshness, the tomatoes add depth, and the cilantro ties everything together with a bright, herbaceous touch. It’s flavorful and comforting, but never heavy.
🍽️ The kind of dish that brings people together
Served over hot basmati rice, with good naan bread to soak up every last drop, this chicken curry checks all the boxes. Perfect for a cozy weeknight dinner or for entertaining without stress.
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✅ Browning the chicken: a flavor essential
Properly browning the chicken develops deeper flavors and prevents a boiled texture in the sauce. Avoid overcrowding the pot, or the chicken will release moisture and steam instead of searing.
✅ Let the curry simmer gently
A steady simmer allows the chicken to absorb the spices while keeping the sauce creamy and balanced. Too much heat can split the coconut milk.
✅ Finish with fresh herbs
Adding cilantro at the end brightens the entire dish and balances the richness of the sauce.
✅ Perfect for leftovers
This curry tastes even better the next day, once the flavors have had time to meld together.
Ingredients
- Olive oil
- 1 kg (2 lb) boneless, skinless chicken thighs
- 1 Spanish onion, finely chopped
- 4 garlic cloves, finely chopped
- 4 carrots, peeled and cut into thick rounds
- 1/2 tsp dried parsley
- 1 can 400 ml (14 oz) light coconut milk
- 1 can 540 ml (19 oz) diced tomatoes
- 1/2 cup (125 ml) fresh cilantro, chopped, plus extra for garnish
- 1/2 cup (125 ml) chicken broth
- 1 1/2 tbsp curry powder
- 1 tbsp freshly grated ginger
- 1/2 tsp ground paprika
- 200 g (7 oz) sugar snap peas, trimmed
- Salt and freshly ground pepper
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Preparation
- In a large pot over medium heat, drizzle in olive oil and brown the chicken for 6 to 7 minutes. Season with salt and pepper. Transfer the chicken to a plate and set aside.
- In the same pot, still over medium heat, add the onion, garlic, carrots, dried parsley, and a small drizzle of olive oil. Cook, stirring regularly, for 4 to 5 minutes until lightly golden.
- Return the chicken to the pot. Add all remaining ingredients except the sugar snap peas. Season with salt and pepper and mix well. Bring to a boil, reduce heat, and simmer at a steady bubble for 20 minutes, stirring regularly.
- Add the sugar snap peas and continue cooking for 5 minutes.
- Serve over basmati rice, with naan bread, and garnish with fresh cilantro.
Boneless chicken breasts work, but thighs remain juicier and more flavorful during simmering.
No. The spice level is balanced and gentle. You can easily add heat with chili flakes or fresh chili if desired.
Yes. It keeps very well in the refrigerator for up to 3 days and reheats beautifully.
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