Description
A comforting and flavorful chicken curry with a creamy tomato-based sauce infused with aromatic spices. Perfect for a quick weeknight dinner or a crowd-pleasing meal.
Ingredients
Scale
- 500g boneless chicken breast, cut into bite-sized pieces
- 2 tablespoons oil (canola, vegetable, or olive oil)
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon red chili powder (adjust to taste)
- 1 cup tomato puree
- 1 cup coconut milk or heavy cream
- ½ cup plain yogurt
- Salt to taste
- Fresh cilantro for garnish
- Cooked basmati rice, for serving
Instructions
- Heat 2 tablespoons of oil in a pan over medium heat and sauté onions until golden.
- Add minced garlic and grated ginger, stirring until fragrant.
- Sprinkle in garam masala, cumin, coriander, paprika, turmeric, and chili powder; toast for 30 seconds.
- Pour in tomato puree, simmering for 5 minutes to blend flavors.
- Add chicken, ensuring it is coated in the sauce; cook for 5-7 minutes.
- Reduce heat and stir in coconut milk or heavy cream and yogurt. Simmer for 10-15 minutes.
- Season with salt, garnish with fresh cilantro, and let rest for a few minutes.
- Serve hot with basmati rice.
Notes
For a milder curry, reduce the chili powder or substitute with sweet paprika. Stir continuously when adding dairy to prevent curdling. This dish tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 6g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
Keywords: chicken curry, creamy curry, Indian food, easy curry