Satisfy your craving for a savory and flavorful dish with this easy-to-follow Curry Chicken Recipe. You'll be surprised how simple and fast it is to make – but don't let that fool you! The subtly spicy, aromatic twist will leave your taste buds delighted.
To get started, you will need 11⁄2 pounds of boneless chicken breasts, diced into 2-to-3 inch cubes, along with 1 tablespoon of vegetable oil. You'll also need a can of creamy coconut milk and 2 tablespoons of curry powder. Additionally, include one onion diced, two cloves of garlic minced and three tablespoons of freshly grated ginger. Finally, round off the dish with salt to taste and garnish with fresh cilantro leaves when served. To begin the cooking process, heat the oil in a large pot and sauté the cubed chicken until it is browned. When lightly brown, add in the diced onion, minced garlic and grated ginger. Cook for approximately five minutes or until soft before adding in the coconut milk, curry powder and salt to taste. Simmer for about fifteen minutes over low-medium heat or until chicken is cooked through. Serve either over steamed white jasmine rice or with warm naan bread. Garnish with freshly chopped cilantro leaves and enjoy!
Start by heating the vegetable oil in a large skillet over medium-high heat. When hot, add the onions and garlic and cook until golden brown. Then add the chicken cubes and fry until no longer pink on the outside, stirring frequently. Add the curry powder, coconut milk, ginger, and salt and cook for an additional 10 minutes or until the chicken is cooked through. Serve with fresh cilantro leaves as garnish. Enjoy!
This curry chicken recipe is an easy and flavorful dinner option. The mix of onions, garlic, and curry powder create a tasty blend of flavors that everyone will enjoy. The addition of coconut milk and ginger make it creamy, rich, and fragrant. You can serve it over cooked rice or with warm naan bread for a complete meal that is sure to please the whole family! Coconut milk also adds healthy fats to this dish and helps to bind all the flavors together. If desired, you could also add vegetable medley to the skillet as well for added texture, nutrition, and color.
Begin by prepping the chicken for the curry. Cut chicken breasts into one-inch cubes and season with a pinch of salt and pepper. Once cubed, lightly coat in all-purpose flour and set aside until you’re ready to cook. The flour coating will help thicken the sauce as it lets out its starch into the mixture.
For extra flavor, you can add cumin and curry powder into the flour coating. Heat a tablespoon of oil in a pot over medium heat and then add the chicken cubes. Stir and fry for 4-5 minutes until lightly browned on all sides. Once done, remove chicken from the pot and set aside. Take this time to cut your vegetables as they will be added after the curry sauce is prepared.
Once the chicken has been cubed and coated in flour, heat up a large pan over
medium-high heat with a tablespoon of olive oil. Add the cubed chicken to the pan and let it cook for about 5 minutes or until fully browned. Move it around the pan occasionally, so that all sides get even browning. Once finished, remove from the heat and set aside - ready for use later in the curry!
Browning the chicken in a pan before adding it to the curry helps to deepen its flavor and provide an extra layer of richness and texture. When done right, the outside of the chicken pieces should be nicely seared, while still remaining tender and juicy on the inside! Make sure to move it around frequently, so that all sides have time to absorb those beautiful golden-brown hues. Now you've got perfectly prepped chicken ready to add into your delicious homemade curry - who could say no?
Once the chicken is cooked and set aside, add the remaining spices (curry powder, cumin, coriander and turmeric) to the pan. Stir in the onions-garlic mixture and cook for about 2 minutes - until fragrant. Then add the white wine (or vegetable broth) to deglaze the pan. After stirring, pour in one can of coconut milk and bring the mixture to a simmer over medium heat. Add the cubed chicken back into the pan with some salt to taste, then let it simmer over low heat for 15 minutes.
To finish the curry, stir in the additional ingredients - lime juice, toasted coconut flakes and fresh chopped cilantro - just before serving. If your curry chicken is too thick, thin it out with a little extra vegetable broth, stirring until you reach the desired consistency. Serve this aromatic Thai Curry Chicken steaming hot over rice or noodles -- it's guaranteed to be a favorite meal in any household!
