Chicken Curry
Ingredients
- • 750 g chicken thighs, boneless and skinless
- • 30 ml vegetable oil
- • 1 large onion, diced
- • 4 cloves garlic
- • 30 g fresh ginger, minced
- • 30 g curry powder
- • 5 g ground cumin
- • 5 g ground coriander
- • 2.5 g turmeric powder
- • 1.25 g cayenne pepper
- • 400 g diced tomatoes
- • 400 ml coconut milk
- • 240 ml chicken broth
- • 7.5 g salt
- • 1 sprinkle black pepper to taste
- • 15 g fresh cilantro, chopped
Instructions
- 1
Cut the chicken thighs into bite-sized pieces, about 2.5cm (1 inch) cubes.
- 2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
- 3
Season chicken pieces with salt and pepper, then brown them in batches for 2-3 minutes per side. Remove and set aside.
- 4
In the same pot, reduce heat to medium and add the diced onion. Cook for 5-6 minutes until softened and translucent.
- 5
Add minced garlic and ginger, cooking for another minute until fragrant.
- 6
Add curry powder, cumin, coriander, turmeric, and cayenne pepper. Stir constantly for 30 seconds to toast the spices.
- 7
Add the diced tomatoes with their juice, scraping up any browned bits from the bottom of the pot.
- 8
Pour in the coconut milk and chicken broth, stirring well to combine all ingredients.
- 9
Return the browned chicken to the pot and bring the mixture to a gentle simmer.
- 10
Reduce heat to low, cover partially, and simmer for 25-30 minutes, stirring occasionally.
- 11
Check the chicken for tenderness and adjust seasoning with salt and pepper as needed.
- 12
Remove from heat and let rest for 5 minutes before serving.
- 13
Garnish with fresh cilantro and serve hot over rice or with naan bread.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to a rich, flavorful curry is toasting the spices before adding liquids - this releases their essential oils and deepens the flavor. For a milder version, reduce the cayenne pepper or omit it entirely."
