I remember the first time I made chicken curry; I was in college, and it was a total experiment.
I was craving something comforting and flavorful, and, well, it turned out to be one of my favorite dishes to make.
Let’s dive into it—you’ll be whipping up this delicious curry in no time!
Ingredients You’ll Need
– 2 lbs chicken thighs or breasts, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon ginger, minced
– 2 tablespoons of curry powder
– 1 teaspoon of turmeric
– 1 teaspoon of cumin
– 1 teaspoon of paprika
– 1 can (14 oz) diced tomatoes
– 1 cup of coconut milk
– 1 cup of chicken broth
– 1 large potato, peeled and diced
– 1 cup of frozen peas
– Salt and pepper, to taste
– Fresh cilantro, for garnish
The Cooking Process
Step 1
Start by heating up the oil in a large pan over medium heat.
Add the chopped onion and cook it until it’s soft and golden brown.
The smell of onions cooking always takes me back to my mom’s kitchen.
Step 2
Next, throw in the minced garlic and ginger.
Cook them for another minute until they’re fragrant.
You’ll notice how much more aromatic your kitchen is getting.
I swear, this is the secret to a curry that smells and tastes amazing.
Step 3
Add the curry powder, turmeric, cumin, and paprika, then stir them into the onions, garlic, and ginger mixture.
It’s like a flavor party happening in your pan!
I remember when I first tried adding all these spices at once—I was skeptical, but it does make the curry pop.
Step 4
Toss in the chicken pieces and cook them until they’re no longer pink on the outside.
This step makes sure the chicken gets all those awesome spices.
Trust me, you’ll want to let it cook just long enough, so the spices start to penetrate the meat.
Step 5
Pour in the diced tomatoes, coconut milk, and chicken broth, then stir everything together and bring it to a simmer.
At this point, your kitchen will be smelling like a dream.
Sometimes, I even catch myself just standing there, inhaling the aroma—it’s that good.
Step 6
Add the diced potato and let the curry simmer for about 20 minutes.
This will allow the potatoes to become tender and soak up all those amazing flavors.
This is where you get to do a little dance while you wait, just like I do when I’m making this dish.
Step 7
Once the potatoes are tender, throw in the frozen peas and let it simmer for another 5 minutes.
The peas add a nice pop of color and a bit of sweetness, which balances the spice perfectly.
Step 8
Season with salt and pepper to taste.
Sometimes, I even squeeze a bit of lemon juice in at this point.
Step 9
Garnish with fresh cilantro before serving.
It adds a burst of freshness and a lovely green color that makes the curry look as good as it tastes.
Serving Suggestions
Serve your chicken curry over steamed rice or with warm naan bread.
I love making a big batch of rice because it soaks up all that delicious curry sauce.
And naan bread? It’s perfect for dipping and scooping up every last bit of curry.
Tips & Tricks
1. Don’t Be Afraid to Adjust The Spice Level
If you like things extra spicy, you can add a pinch of cayenne pepper or some chopped chili.
I once made my curry way too spicy, and it was a bit of a firestorm, but it was still delicious!
2. Feel Free To Add Veggies
Sometimes, I throw in bell peppers or carrots for extra crunch and color.
It’s a great way to sneak in more veggies if you’re into that.
3. Let it sit for a bit before serving
I know it’s hard, but letting the curry sit for about 10 minutes after cooking lets the flavors meld together.
It’s worth the wait!
Final Thoughts
I hope you’re as excited about making this chicken curry as I am about sharing it with you.
It’s one of those dishes that’s perfect for any occasion—whether you’re cooking for yourself, a date night, or a small gathering of friends.
And if you ever find yourself craving comfort food, just remember this recipe.
It’s always a hit, and it never fails to bring a little bit of joy to the table.
Happy cooking, and let me know how it turns out!
