Enjoy the rich and exotic flavors of creamy curried chicken with this easy-to-follow recipe. Tender chicken breasts are cooked in a creamy curry sauce that is infused with fragrant spices. This dish is the perfect balance of creamy, tangy, and spicy, making it a delightful choice for dinner parties or a special family meal. Serve it with fragrant jasmine rice or warm naan bread to soak up every delicious drop of the sauce.
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper (optional, for additional heat)
- 1 cup coconut milk
- 1 cup plain yogurt
- 2 tablespoons tomato paste
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
Directions
- Heat the vegetable oil in a large skillet or frying pan over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
- Add the chicken pieces to the skillet and cook until they are lightly browned on all sides, about 5-7 minutes.
- In a small bowl, mix together the curry powder, ground cumin, ground coriander, turmeric powder, and cayenne pepper (if using). Sprinkle the spice mixture over the chicken and onions, and stir well to coat the chicken evenly.
- Reduce the heat to low and add the coconut milk, plain yogurt, and tomato paste to the skillet. Stir until everything is well combined. Season with salt to taste.
- Cover the skillet and simmer for 20-25 minutes or until the chicken is cooked through and tender. Stir occasionally to prevent the sauce from sticking to the bottom of the pan.
- Garnish with fresh chopped cilantro before serving. Serve hot with jasmine rice or naan bread.
