It’s brimming with flavor thanks to all the spices, this chicken curry recipe is rich and creamy and it’s amazingly hearty when you finish it off with basmati rice or naan bread.
Chicken Curry
Curry is common in several countries including India, countries in Asia, and the Caribbean (if you are looking for an Asian version I have that recipe HERE). My favorite of them though is this aromatic Indian Chicken Curry, I’m always just craving these flavors.
Chicken Curry Video
This has been the go-to dish I order at my local Indian restaurant so I finally just decided to recreate it at home and I couldn’t be happier with the end result! I love that it has an abundance of spices leaving it with incredible flavor. I also love that little bit of cream that’s added at the end, even though it’s not much it works wonders. And of course, it’s got an abundance of sauce because that’s what curry is all about – that irresistible sauce for soaking up with naan bread or serving alongside rice.
Ingredients for Chicken Curry
Coriander, cumin, turmeric, fennel seeds, cinnamon, pepper, ground mustard, ground cloves, cayenne pepper, and salt – these spices build incredible flavor in this dish. Together the powders create a homemade curry blend. Olive oil – used for sautéing. Fresh onion, garlic, and ginger – these aromatics add a key depth of flavor. Low-sodium chicken broth – to create a sauce base to coat the chicken. Canned tomatoes – fresh tomatoes will work here too but canned ones are quicker and easier. Chicken breasts – be careful not to overcook so the chicken doesn’t become dry. Cornstarch – used to thicken the sauce slightly. Heavy cream – this makes the sauce deliciously rich and creamy. You can also try coconut milk! Chopped cilantro – adds a nice prop of fresh flavor and color.
Recipe Directions
Mix spices together Saute onion, garlic, and ginger in a skillet. Add broth and tomatoes, simmer. Blend mixture in a blender as directed then return to skillet. Season sauce then add chicken.
Simmer chicken in sauce until cooked through. Add cornstarch slurry at the last minute to thicken the sauce. Stir in cream. Serve over rice garnished with cilantro.
Can I Use Chicken Thighs for Curry?
Chicken thighs can be used in this recipe as well. You’ll want to trim excess fat from them, then increase the cooking time a bit, thighs take longer to cook than chicken breasts do.
More Recipes You’ll Love:
Curry Chicken Salad Quick Chicken Tikka Masala Vegetable Curry Tandoori Chicken
