Creamy Chicken Curry 🍛✨
This simple chicken curry is packed with flavour, featuring tender chicken in a creamy, spiced sauce. It's easy to make and perfect for a comforting dinner served with rice or naan.
Ingredients 🛒
🐔 500g chicken breast or thighs, diced
🧅 1 large onion, finely chopped
🧄 2 garlic cloves, minced
🌱 1 tbsp ginger, grated
🍅 200g tin of chopped tomatoes
🥛 200ml coconut milk (or double cream for extra richness)
🛢️ 2 tbsp vegetable oil
🌶️ 1 tbsp curry powder
🌶️ 1/2 tsp turmeric powder
🌶️ 1 tsp ground cumin
🌶️ 1 tsp garam masala
🌱 1 tsp ground coriander
🧂 Salt and pepper to taste
🌿 Fresh coriander, chopped (for garnish)
Method 👩🍳
🍳 Sauté the base: Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and golden. Stir in the garlic and ginger, cooking for 1-2 minutes until fragrant.
🌶️ Toast the spices: Add the curry powder, turmeric, cumin, garam masala, and ground coriander to the pan. Stir well and cook for 1 minute to release the flavours.
🐔 Cook the chicken: Add the diced chicken to the pan and stir until well coated in the spices. Cook for 5-7 minutes until the chicken is lightly browned.
🍅 Add the tomatoes: Pour in the chopped tomatoes and simmer for 10 minutes, allowing the flavours to develop.
🥛 Stir in the coconut milk: Reduce the heat to low and stir in the coconut milk (or cream). Simmer gently for another 10 minutes, until the chicken is cooked through and the sauce is thick and creamy.
🧂 Season and garnish: Taste the curry and season with salt and pepper as needed. Garnish with fresh coriander before serving.
Serving Information 📋
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: ~350 per serving
Serve this creamy chicken curry with fluffy basmati rice, naan bread, or chapati. It’s a guaranteed crowd-pleaser! 🍛✨