Chicken curry

Name: Chicken curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: India
Ingredients: 600 g Chicken thighs, boneless; 1 Onion; 2 cloves garlic; 1 tbsp Fresh ginger, grated; 2 tbsp Curry powder; 1 can coconut milk (400 ml); 200 g Crushed tomatoes; 2 tbsp Olive oil; Salt (to taste); Fresh coriander (to taste)

Tender chicken in a creamy coconut and tomato curry. Mild, fragrant and perfect with rice.

45 min15 prep · 30 cook
MediumDifficulty
550 kcalper serving

Ingredients

4 servings

Chicken thighs, boneless600 g
Onion1
garlic2 cloves
Fresh ginger, grated1 tbsp
Curry powder2 tbsp
coconut milk (400 ml)1 can
Crushed tomatoes200 g
Olive oil2 tbsp
Saltto taste
Fresh corianderto taste

Missing something? Ingredients with × can be left out.

Steps

1
Cut the chicken into bite-sized pieces and season with salt.
2
Brown the chicken in the oil over high heat, then take it out of the pan.
3
In the same pan, soften the chopped onion. Add the garlic and ginger for one more minute.
4
Stir in the curry powder and fry it for a minute to release its aroma.
5
Pour in the tomatoes and coconut milk, return the chicken and simmer until the sauce thickens.
6
Serve with rice and fresh coriander on top.

Tips and questions

Can I freeze chicken curry?: Yes, for up to 3 months. It keeps 3 days in the fridge and tastes even better reheated.
Can I use chicken breast?: Yes, but add it later and simmer only 10–12 minutes so it doesn’t dry out. Thighs stay juicier.
What should I serve it with?: Basmati rice or naan bread, with plain yoghurt on the side to cool it down.

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Chicken curry

Ingredients

Steps

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