Chicken Curry
A flavorful and comforting chicken curry made with aromatic spices and coconut milk, served over fluffy rice.
Ingredients
Protein
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder (or a mix of turmeric, cumin, coriander)
- 1 tablespoon tomato paste
- 1 can (13.5 ounces) full-fat coconut milk
- 1/2 cup water or chicken broth
- to taste Salt
For Serving
- as needed Cooked white rice
- for garnish Fresh cilantro, chopped
Instructions
- Heat oil in a large pan. Sear chicken in batches until browned, then set aside.
- Cook onion until softened, then add garlic and ginger, cooking for 1 minute.
- Stir in curry powder and tomato paste; cook for 2 minutes. Add coconut milk and broth, simmer.
- Return chicken to pan, simmer for 10-12 minutes until cooked through. Serve over rice, garnished with cilantro.
Notes
Adjust salt and spice levels to taste. Serve with extra cilantro for freshness.