Chicken Curry Recipe

Name: Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup vegetable oil; 1 large onion, thinly sliced; 2 teaspoons finely chopped garlic; 2 teaspoons finely chopped ginger; 4 teaspoons ground coriander; 1 teaspoon cumin; ⅛ teaspoon turmeric; ⅛ teaspoon cayenne pepper; ⅛ teaspoon black pepper; 1 ½ teaspoons salt; 1 medium tomatoes, chopped; ½ cup water; 2 lbs boneless chicken, cut into 1 1/2-inch pieces; ½ cup unsweetened coconut milk; ⅛ teaspoon cinnamon; ⅛ teaspoon ground cloves; chopped cilantro, for garnish (optional); steamed basmati rice, for serving

Servings: persons

¼ cup vegetable oil
1 large onion, thinly sliced
2 teaspoons finely chopped garlic
2 teaspoons finely chopped ginger
4 teaspoons ground coriander
1 teaspoon cumin
⅛ teaspoon turmeric
⅛ teaspoon cayenne pepper
⅛ teaspoon black pepper
1 ½ teaspoons salt
1 medium tomatoes, chopped
½ cup water
2 lbs boneless chicken, cut into 1 1/2-inch pieces
½ cup unsweetened coconut milk
⅛ teaspoon cinnamon
⅛ teaspoon ground cloves
chopped cilantro, for garnish (optional)
steamed basmati rice, for serving

1
In a Dutch oven heat the oil.
2
Add the onion and cook until nicely browned around the edges, about 7 minutes.
3
Add garlic and ginger and cook for 1 minute.
4
Add coriander, cumin, turmeric, cayenne and
5
black pepper and stir for 1 minute.
6
Add salt, tomato and water and cook over medium-low heat, stirring constantly, until the tomato is softened.
7
Add the chicken and simmer, uncovered, stirring occasionally, for 15 minutes.
8
Add the coconut milk and simmer, partially covered, for another 15 minutes, or until the gravy thickens and the chicken is cooked.
9
Add the cinnamon and cloves and simmer another minute.
10
Remove the chicken from the heat and garnish with the cilantro.
11
Serve with steamed basmati rice.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: ¼ cup vegetable oil, 1 large onion, thinly sliced, 2 teaspoons finely chopped garlic, 2 teaspoons finely chopped ginger, and more.

Yes, Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Curry

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