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Chicken curry recipe

Ingredients: 1 lb (450 g) chicken (thigh or breast), 1–2 tbsp oil, 1 large onion (finely chopped), 3–4 cloves garlic (minced), 1 tbsp ginger (grated), 2–3 tbsp curry powder or 1–2 tbsp garam masala (to taste), 1 tsp turmeric, 1 tsp ground cumin, 1/2–1 tsp chili powder (optional), 1 can (14 oz/400 g) crushed tomatoes or

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  1. Chicken Curry Recipe (en-US)

    Ingredients: 1 lb (450 g) chicken (thigh or breast), 1–2 tbsp oil, 1 large onion (finely chopped), 3–4 cloves garlic (minced), 1 tbsp ginger (grated), 2–3 tbsp curry powder or 1–2 tbsp garam masala (to taste), 1 tsp turmeric, 1 tsp ground cumin, 1/2–1 tsp chili powder (optional), 1 can (14 oz/400 g) crushed tomatoes or 1 cup tomato puree, 1 cup coconut milk (or heavy cream), 1/2–1 cup chicken broth, salt, and black pepper. Optional: chopped cilantro, sliced green chilies. Instructions: 1) Season chicken with salt and pepper. 2) Heat oil in a pot; sauté onion until soft and golden. Add garlic and ginger; cook 30–60 seconds. 3) Stir in spices (curry powder/garam masala, turmeric, cumin, chili) and cook 30 seconds to bloom flavors. 4) Add tomatoes and simmer 5–8 minutes. 5) Add chicken and broth; cook until chicken is tender (about 15–25 minutes depending on cut). 6) Stir in coconut milk; simmer 5 minutes. Adjust salt, pepper, and spice. 7) Finish with cilantro and serve with rice or naan.

  2. Tips for Best Results

    For tender chicken, avoid boiling hard after adding coconut milk. If the sauce is too thick, add a splash of broth; if too thin, simmer uncovered. For deeper flavor, marinate chicken in yogurt or a little lemon juice (optional) for 30 minutes before cooking.

  3. Professional-care note (health)

    If you have food allergies (e.g., dairy/coconut) or kidney/liver conditions requiring dietary limits (e.g., sodium), adjust ingredients accordingly. Cook chicken to a safe internal temperature of 165°F (74°C) and practice safe food handling to reduce foodborne illness risk.

This content may relate to health. Use professional medical care for diagnosis and treatment decisions.

FAQ

Can I use chicken breast instead of thighs?

Yes. Breast cooks faster—check for doneness around 15–18 minutes.

What can I use if I don’t have curry powder?

Use a mix of garam masala plus cumin, turmeric, and chili powder to approximate the flavor.

How do I store and reheat leftovers?

Refrigerate up to 3–4 days. Reheat gently on the stove or microwave until steaming hot; add a little broth if thickened.

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