This Four Seasons Chicken Curry recipe is a flavor-packed dish that combines tender chicken, aromatic spices, and a rich, creamy curry sauce. Perfect for any time of year, this curry is bursting with the flavors of all four seasons. Serve it over fluffy rice or with warm naan bread for a hearty meal that will satisfy any curry craving.
Ingredients
- 2 lbs (900 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 can (14 oz/400 ml) coconut milk
- 1 cup chicken broth
- 1 cup diced tomatoes (canned or fresh)
- 1 cup frozen peas
- 1 cup diced carrots
- 1/2 cup plain yogurt
- 1 tbsp fresh lime juice
- Salt and pepper to taste
Directions
- In a large skillet or Dutch oven, heat the vegetable oil over medium heat.
- Add the chopped onion and cook until softened and lightly browned, about 5 minutes.
- Add the minced garlic and grated ginger and cook for an additional 1-2 minutes.
- Push the onion mixture to one side of the skillet and add the chicken pieces.
- Cook the chicken until browned on all sides, about 5 minutes.
- Stir in the curry powder, cumin, coriander, turmeric, paprika, and cayenne pepper (if using).
- Cook for 1-2 minutes, until the spices are fragrant.
- Pour in the coconut milk, chicken broth, and diced tomatoes.
- Bring the mixture to a simmer and reduce the heat to low.
- Cover and let the curry simmer for 20 minutes, stirring occasionally.
- Add the frozen peas and diced carrots to the curry.
- Cover and simmer for an additional 10 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove the curry from the heat and stir in the plain yogurt and fresh lime juice.
- Season with salt and pepper to taste.
- Serve the Four Seasons Chicken Curry over rice or with warm naan bread, and enjoy!
