There’s something about a simmering pot of chicken curry that instantly transports you to a bustling spice market in Mumbai or a cozy kitchen in the heart of New Orleans. This dish is a harmony of warm, earthy spices, slow-cooked to perfection, creating a deeply flavorful and comforting meal.
Whether you’re a seasoned cook or just starting your culinary journey, this recipe brings a taste of global tradition to your table with minimal effort. Pairing this curry with a crisp Low Carb Keto Coleslaw creates a beautiful contrast—the cool, lemony crunch balances the rich, spiced sauce.
And for a touch of indulgence, sip on a Grandma’s Perfect Homemade Bread, where the smoky, caramel notes elevate the curry’s depth. It’s a meal that effortlessly blends cultures, making your dining experience both bold and satisfying.
What Makes This Recipe Special?
- Aromatic Depth – The combination of garam masala, cumin, and turmeric gives this curry an intoxicating depth that develops beautifully as it simmers. You’ll love how your kitchen smells like a spice bazaar!
- Perfect for Meal Prep – This dish tastes even better the next day, making it ideal for leftovers or make-ahead meals. The flavors meld together overnight for an even richer taste.
- Versatile and Customizable – Whether you swap the chicken for chickpeas or adjust the spice level to suit your heat tolerance, this curry is easy to tailor to your preference.
- A Global Comfort Dish – Inspired by Indian home kitchens but adapted for accessibility, this recipe blends authentic techniques with everyday ingredients, making it a go-to comfort food.
- Pairs Perfectly with Cool and Refreshing Sides – The bold, spiced flavors of this curry taste incredible alongside a crisp Greek Zucchini Salad and a Whiskey and Coke Cocktail.
Chicken Curry Recipe
Equipment
- Large skillet
- Wooden spoon
- Measuring spoons
- Chef’s knife
- Cutting board
- Mixing bowl
Ingredients
- 1 small onion, chopped
- ½ tsp cayenne pepper
- 3 tbsp curry powder
- 3 tbsp olive oil
- ¾ cup coconut milk
- 1 tbsp tomato paste
- ½ cup lemon, juiced
- 2 skinless, boneless chicken breast halves cut into bite-size pieces
- 2 cloves garlic, minced
- 1 cup plain yogurt
- salt to taste
- 1 tsp ground cinnamon
- 1 tsp paprika
Instructions
- Heat olive oil in a skillet over medium heat and sauté the onion until lightly browned.
- Stir in the garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar, and salt, cooking for about two minutes while stirring to blend the flavors.
- Add the chicken pieces along with tomato paste, yogurt, and coconut milk, bringing everything to a boil before reducing the heat and letting it simmer for 20 to 25 minutes.
- Once the chicken is tender, remove the bay leaf and mix in lemon juice and cayenne pepper, allowing it to simmer for another five minutes.
- Serve hot and enjoy.
Notes
- Marinate the chicken in yogurt and spices for at least 30 minutes before cooking.
- Adjust the spice level by adding more cayenne or reducing the cinnamon for a milder taste.
- Use full-fat coconut milk for a richer and creamier consistency.
| Nutrition | Value |
| Calories | 313kcal |
| Carbohydrates | 14g |
| Fibre | 1g4 |
| Fat | 22g |
| Protein | 19g |
| Cholesterol | 38g |
