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Creamy Indian Chicken Curry

Creamy Indian Chicken Curry: Comfort Food Made Easy

This Creamy Indian Chicken Curry combines tender chicken in a rich coconut milk sauce, perfect for impressive dinners or comforting meals.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Chicken Use thighs for juiciness or breasts for a leaner option.
For the Base
  • 2 tbsp Vegetable Oil/Ghee Ghee offers a traditional Indian taste.
  • 1 medium Onion Yellow or red onions create the best results.
  • 4 cloves Garlic Opt for fresh for a more intense taste.
  • 1 tbsp Ginger Infuses warmth and spice.
For the Spices
  • 2 tbsp Curry Powder/Garam Masala Adjust according to your spice tolerance.
  • 1 tsp Turmeric Adds color and earthiness.
  • 1 tsp Ground Cumin Brings warmth and complexity.
  • 1 tsp Cayenne Pepper Modify to achieve your desired spice level.
  • 1 tsp Salt Essential for seasoning.
  • 1 tsp Pepper Essential for seasoning.
For the Sauce
  • 1 can Coconut Milk Low-fat milk can be used for a lighter version.
  • 1 cup Tomato Puree Crushed tomatoes make a great substitute.
  • 1 cup Chicken Broth Choose low-sodium for salt control.
  • 2 tbsp Lime Juice Brightens the dish.
For Garnish
  • 1/4 cup Fresh Cilantro Parsley can be used as an alternative.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat a Dutch oven over medium heat and pour in the vegetable oil or ghee. Add finely chopped onion, stirring occasionally, until it becomes translucent and soft, about 5 to 7 minutes.
  2. Stir in minced garlic and freshly grated ginger once the onions are soft. Sauté for an additional minute.
  3. Add the curry powder, turmeric, ground cumin, and cayenne pepper to the pan. Toast the spices for about one minute while stirring.
  4. Introduce the chicken pieces to the pot and season with salt and pepper. Sauté the chicken until it’s thoroughly browned on all sides, approximately 5 to 8 minutes.
  5. Pour in the coconut milk, tomato puree, and chicken broth, mixing everything together well. Increase the heat slightly and bring to a gentle simmer.
  6. Partially cover the pot and reduce the heat to low. Allow the curry to simmer for 20 to 25 minutes.
  7. Once the chicken is cooked through, remove the pot from heat and stir in fresh lime juice.
  8. Serve hot over basmati rice or warm naan, and garnish with freshly chopped cilantro.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 35gProtein: 35gFat: 22gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 750mgPotassium: 750mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 3mgCalcium: 40mgIron: 2mg

Notes

Fresh spices elevate the flavor of your curry. Consider marinating chicken for enhanced tenderness.

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