Chicken Curry
Chicken Curry
Ingredients
For the Chicken Curry
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 14.5 ounces canned diced tomatoes, undrained
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 cup water
- 13.5 fluid ounces full-fat coconut milk, canned
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Cut the chicken thighs into 1-inch bite-sized pieces. Chop the yellow onion, mince the garlic, and grate the fresh ginger.
⏱️ 10 min
- 2
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces to the hot oil.
⏱️ 2 min
- 3
Season the chicken with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Cook the chicken, stirring occasionally, until it is golden brown on all sides, about 6-8 minutes. Remove the cooked chicken from the pan and set it aside.
⏱️ 8 min
- 4
Add the chopped onion to the same pan (add a little more oil if needed) and sauté over medium heat until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 5
Add the minced garlic and grated ginger to the pan with the onion. Cook for another 1-2 minutes, stirring constantly, until fragrant.
⏱️ 2 min
- 6
Stir in the diced tomatoes (undrained) and mix them well with the onion, garlic, and ginger.
⏱️ 2 min
- 7
Add the ground cumin, ground coriander, ground turmeric, and garam masala to the mixture. Stir well to combine all the spices with the vegetables, cooking for 1 minute until fragrant.
⏱️ 2 min
- 8
Pour 1/2 cup of water into the pan and stir again, scraping up any browned bits from the bottom of the pan.
⏱️ 1 min
- 9
Return the cooked chicken pieces to the pan, ensuring they are well coated with the sauce.
⏱️ 1 min
- 10
Pour in the full-fat coconut milk and stir gently to combine all ingredients.
⏱️ 1 min
- 11
Bring the curry to a gentle simmer, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender, and the sauce has thickened slightly.
⏱️ 25 min
- 12
Taste and adjust seasoning with additional salt and pepper if needed. Garnish the finished chicken curry with fresh chopped cilantro.
⏱️ 1 min
- 13
Serve the chicken curry hot, preferably with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Curry
For the Chicken Curry
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 14.5 ounces canned diced tomatoes, undrained
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 cup water
- 13.5 fluid ounces full-fat coconut milk, canned
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Cut the chicken thighs into 1-inch bite-sized pieces. Chop the yellow onion, mince the garlic, and grate the fresh ginger.
⏱️ 10 min - 2
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces to the hot oil.
⏱️ 2 min - 3
Season the chicken with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Cook the chicken, stirring occasionally, until it is golden brown on all sides, about 6-8 minutes. Remove the cooked chicken from the pan and set it aside.
⏱️ 8 min - 4
Add the chopped onion to the same pan (add a little more oil if needed) and sauté over medium heat until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 5
Add the minced garlic and grated ginger to the pan with the onion. Cook for another 1-2 minutes, stirring constantly, until fragrant.
⏱️ 2 min - 6
Stir in the diced tomatoes (undrained) and mix them well with the onion, garlic, and ginger.
⏱️ 2 min - 7
Add the ground cumin, ground coriander, ground turmeric, and garam masala to the mixture. Stir well to combine all the spices with the vegetables, cooking for 1 minute until fragrant.
⏱️ 2 min - 8
Pour 1/2 cup of water into the pan and stir again, scraping up any browned bits from the bottom of the pan.
⏱️ 1 min - 9
Return the cooked chicken pieces to the pan, ensuring they are well coated with the sauce.
⏱️ 1 min - 10
Pour in the full-fat coconut milk and stir gently to combine all ingredients.
⏱️ 1 min - 11
Bring the curry to a gentle simmer, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender, and the sauce has thickened slightly.
⏱️ 25 min - 12
Taste and adjust seasoning with additional salt and pepper if needed. Garnish the finished chicken curry with fresh chopped cilantro.
⏱️ 1 min - 13
Serve the chicken curry hot, preferably with steamed rice.
⏱️ 1 min