Chicken Curry
A creamy and aromatic chicken curry packed with spices that is a comforting staple in every home.
Ingredients
Main Ingredients
- 1.5 pounds chicken breasts Tender and juicy chunks, marinated in spices.
- 1 teaspoon ground paprika Adds a hint of smokiness and color.
- 0.5 teaspoon turmeric powder Brings warmth and health benefits.
- 2 teaspoons kosher salt Divided, elevates flavors.
- 1 teaspoon ground black pepper Offers a mild kick.
- 3 tablespoons canola oil Divided, ensures chicken browns beautifully.
- 1 medium yellow onion, diced Lending sweetness and depth.
- 3 cloves garlic, minced Adds a savory note.
- 1 can (13.5 ounces) coconut milk Brings creaminess and richness.
- 2 teaspoons curry powder A blend of spices that brings the curry to life.
- 1 tablespoon freshly squeezed lime juice Brightens the dish.
- 2 tablespoons chopped fresh cilantro Optional, for garnish.
Serving Suggestions
- as needed pieces Naan or steamed rice Perfect companions to soak up the curry sauce.
Instructions
Preparation
- Cut the chicken breasts into 1/2 inch chunks, sprinkle with paprika, turmeric, 1 teaspoon of salt, and black pepper. Toss to coat.
- In a large pot over medium-high heat, add 2 tablespoons of canola oil. Once shimmering, add chicken and brown for 3-4 minutes. Remove and set aside.
- In the same pot, add remaining tablespoon of oil, add diced onion, and sauté for 10 minutes until translucent.
- Add minced garlic just before onions are ready and stir for 30 seconds.
Cooking
- Return chicken to pot, add coconut milk, and remaining salt. Stir and bring mixture to a low boil.
- Once bubbling, reduce heat and simmer for 30 minutes, stirring every 10 minutes.
- After 30 minutes, stir in curry powder and lime juice, let rest for 10 minutes.
- Serve hot, garnished with cilantro, with naan or steamed rice.
Notes
Use fresh spices for the best flavor. Control the heat while cooking to avoid burning. Allow curry to simmer well to develop flavors.