Indian Chicken Curry
A rich, flavorful dish featuring tender chicken steeped in a creamy tomato-coconut sauce, perfect for any gathering or cozy dinner.
Ingredients
Main Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs, cut into 1.5-inch chunks
- 1 can full-fat coconut milk (13.5 oz / 400ml), reserved 2 tablespoons of the top cream For a stunning swirl atop the finished dish.
- 1.5 cups crushed tomatoes Adds color and tangy flavor.
- 1 medium yellow onion, finely diced Provides sweetness and depth.
- 4 cloves garlic, minced Enhances flavors.
- 1 tablespoon fresh grated ginger Imparts a zesty undertone.
- 2 tablespoons olive oil For sautéing.
- 1.5 teaspoons kosher salt Adjustable to taste.
- 1/4 cup freshly chopped green cilantro, for garnish Brings freshness.
- 4 pieces warm flatbread or naan Ideal for dipping.
Spices
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
Instructions
Cooking the Curry
- Heat 1 tablespoon of olive oil in a large pot or deep skillet over medium heat.
- Once hot, add the finely diced onion. Sauté for about 5-7 minutes until translucent.
- Add minced garlic and grated ginger to the pan, stirring for another minute until fragrant.
- Add garam masala, turmeric, smoked paprika, and cumin. Stir and toast for about 30 seconds.
- Introduce chicken chunks, stir to coat, and cook for about 5 minutes until chicken is no longer pink.
- Pour in crushed tomatoes and coconut milk, scraping up any bits stuck to the bottom of the pan.
- Season with kosher salt and bring to a gentle simmer. Cover and cook for about 20 minutes.
- Check chicken for tenderness; if fork-tender, cook uncovered for an additional 5-10 minutes.
- Remove from heat and swirl in reserved coconut cream. Garnish with chopped cilantro.
Notes
For a healthier choice, use low-fat coconut milk or substitute chicken with chickpeas or tofu.