Easy chicken curry recipe
Ingredients (serves 4): 1 lb (450 g) chicken thighs or breasts, cut into bite-size pieces; 1 tbsp oil; 1 medium onion, finely chopped; 3–4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2–3 tbsp curry powder (or 1 tbsp mild + 1 tsp garam masala); 1 tsp ground turmeric (optional); 1 can (14 oz/400 ml) coconut milk;
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Easy Chicken Curry Recipe (en-US)
Ingredients (serves 4): 1 lb (450 g) chicken thighs or breasts, cut into bite-size pieces; 1 tbsp oil; 1 medium onion, finely chopped; 3–4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2–3 tbsp curry powder (or 1 tbsp mild + 1 tsp garam masala); 1 tsp ground turmeric (optional); 1 can (14 oz/400 ml) coconut milk; 1 can (14–15 oz/400 g) diced tomatoes (or 1 cup tomato passata); 1–2 tsp salt, to taste; 1/2 tsp black pepper; 1–2 tbsp lime juice (optional); chopped cilantro for garnish. Steps: 1) Heat oil in a large pan over medium heat. Sauté onion until soft (4–6 minutes). Add garlic and ginger; cook 30–60 seconds. 2) Stir in curry powder (and turmeric if using) and toast briefly (about 20–30 seconds). 3) Add chicken, season with salt and pepper, and cook until lightly browned (5–7 minutes). 4) Add tomatoes and coconut milk. Simmer gently 15–20 minutes, stirring occasionally, until chicken is cooked through and sauce thickens. 5) Taste and adjust salt, pepper, and lime juice. Serve with rice or naan; garnish with cilantro.
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Quick Tips
For faster cooking, use chicken thighs and cut smaller pieces. If the curry is too thick, add a splash of water or broth. For more heat, add chili flakes or a chopped fresh chili.
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Professional-care note (health)
If you have food allergies, check labels for curry blends and canned ingredients. Cook chicken to a safe internal temperature of 165°F (74°C). If you have dietary restrictions (e.g., low-sodium, kidney disease, or coconut intolerance), adjust salt and consider alternatives to coconut milk.
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