This chicken curry is for you. It uses the usual curry seasoning (powder), but we also use a few extra spices and flavorings, as well as coconut milk, for a thicker curry that will appeal to adults and children alike.
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This recipe is absolutely universal – you can add different vegetables to the dish. In addition, you can experiment with the level of spices to find them to your taste.
We will need it to make chicken curry
- For the base – chicken breasts (use 3 pieces for 4 people), onion, garlic, ginger
- Spices and seasonings – curry seasoning (powder), ground coriander, cumin, paprika, cinnamon, salt, and pepper
- For the sauce – tomato purée/paste, canned tomatoes, chicken broth, coconut milk
- Baby spinach – to add some color.
If you want to add more vegetables, it’s easy. You can complement the curry with the following ingredients: green beans, peas, courgettes (zucchini), kale, mushrooms, and baby corn – vegetables will be a fantastic addition to the dish.
- Green beans, squash, and mushrooms can be added at the same time as the coconut milk.
- The peas, kale and chopped baby corn just need to be added during the last 5 minutes of cooking.
How to cook curry
Full recipe with detailed steps in the recipe card at the end of this post.
- Brown the chicken in a pan with a little oil.
- Add the chopped onion and cook for 5 minutes to soften.
- Add garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt, and pepper. Stir and cook for another minute.
- Add the tomato purée, canned tomatoes, stock and coconut milk.
- Simmer for 10 minutes until the chicken is cooked.
This dish is perfectly complemented by rice in the style of an Indian restaurant.
Easy chicken curry
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Chicken curry recipe
Quick and easy to make, mild chicken curry. Prepares in 30 minutes! The dish can also be frozen!
Ingredients
- Vegetable oil – 2 tbsp. l.
- Chicken breast – 500 gr.
- Onion – 1 pc. (large)
- Garlic – 2 cloves
- Ground ginger – 2 tsp.
- Curry seasoning – 2 tbsp. l.
- Ground coriander – 1 tbsp. l.
- Cumin – ½ tbsp. l. (milled)
- Paprika – 1 tsp.
- Ground cinnamon – ½ tsp.
- Salt – ½ tsp.
- Black pepper – ½ tsp.
- Tomato paste – 2 tbsp. l.
- Canned tomatoes – 400 gr. (finely chopped)
- Chicken broth – 240 ml.
- Coconut milk – 400 ml. (fatty)
- Corn flour – 1 tbsp. l., mix with 2 tablespoons of cold water to get gruel – optional*
- Spinach – 60 gr.
Instructions
Heat the oil in a large skillet over high heat. Add the chicken.
Cook for 5 minutes, turning occasionally, until browned.
Add the onion to the pan and cook for another 5 minutes, stirring often to soften.
Add garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt, and pepper. Stir and cook for another minute.
Add tomato paste, canned tomatoes, stock and coconut milk.
Bring to a gentle boil, then simmer gently, stirring occasionally, for 10 minutes, until the chicken is cooked through.
If you want to make the curry thicker, add cornmeal gruel. This is optional, you can leave it out if you like the consistency of the curry.
Add the spinach.
Cook for a few more minutes until the spinach wilts, then turn off the heat.
Serve with boiled rice sprinkled with fresh coriander.
Bon appétit!
Notes
*replace 400 ml. coconut milk for 200 ml. additional chicken broth and 200 ml. double/fat cream.
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Nutrition Information
Serving Size
4 servingsAmount Per Serving Calories 461Total Fat 32gSaturated Fat 25gCholesterol 80mgSodium 850mgCarbohydrates 16gFiber 3gSugar 4gProtein 31g