Curry Chicken Recipe

easy chicken curry

How to make chicken curry? Preparation time45 minCooking time40 min


  • 2 boneless chicken breasts
  • 1 piece of ginger of 2 cm
  • 1 medium onion
  • 1 large tomato
  • 2 cloves of garlic
  • 1/2 cup coconut milk
  • 1 tablespoon curry powder
  • ½ tablespoon of turmeric
  • ½ tablespoon cumin
  • Cayenne pepper (optional)
  • Salt to taste
  • pepper to taste

This recipe for chicken curry with coconut milk has been adapted to our gastronomy from the original chicken curry recipe of Indian cuisine, and its ingredients (unlike this original dish) include spices that are easy to get. However, it is advisable that the curry powder that you are going to use for this dish is of high quality, so you could look for it in an Indian supermarket.

This recipe can be prepared either using coconut milk, yogurt or cream; These ingredients are responsible for giving it its creamy texture. However, the choice of this ingredient depends on your preferences.

Since it is a spicy dish, you can prepare it more or less strong, depending on the taste of the guests. For this reason, if you are looking for a mild dish, you could not add cayenne pepper and just a small pinch of spice.

Regarding the chicken that you should use, the most recommended parts are the breasts, since they contain more meat to take advantage of. To offer an optimal presentation of the curried chicken breasts and provide ease of eating, it is advisable to cut them into “bite” size pieces.

On the other hand, when cooking, order in preparation is essential; so you must have all the utensils you need and the ingredients ready. In this sense, you must have the right pans and products at room temperature on hand.

To prepare this rich oriental recipe, start by chopping the chicken. He continues by cutting the onion and garlic into small cubes and then proceeds to crush the tomato and grate the ginger.

Now that you have the chopped vegetables, place them in a pan on the gas hob and fry. Then add all the spices: turmeric, curry, cumin, black pepper, cayenne pepper and a pinch of salt. Stir the ingredients and make sure everything is integrated.

Now you can add the minced chicken. Keep stirring until the pieces have sealed on all sides. Add 1⁄2 cup of water to the mixture. Let cook for 15 minutes over low heat and stir from time to time; if you notice that the mixture is dry add more water and if on the contrary it is very liquid, increase the heat so that the heat evaporates the excess liquid.

It is time to incorporate the coconut milk, mix well and cook for 5 more minutes. Rectify the salt and if you want, add more coconut milk to soften the flavor. This dish is perfect if you accompany it with white rice, which is why chicken curry rice is still the favorite of many.

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