- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 515 kcal
Quick summary
“Chicken curry combines golden cubes of chicken breast with onion, garlic and grated ginger wrapped in spices and creamy coconut milk. Simmered over low heat for 30 minutes, the Indian-inspired dish develops a thick and fragrant sauce finished with cilantro.”
What you need to know
- Curry powder fried with garlic and ginger releases aromatic oils before adding liquids to the pot.
- Coconut milk thickens the sauce and balances the intensity of the spices with its mild vegetable fat.
- The gentle 30-minute cooking softens the chicken breast cubes without drying out the muscle fibers.
Ingredients
Main
- 800g of chicken breast cut into cubes
- 2 tablespoons of coconut oil or olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon of grated ginger
- 2 tablespoons of curry powder
- 1 can of coconut milk (400ml)
- Salt and pepper to taste
- Fresh cilantro to garnish
Instructions
Principal
- Heat the coconut oil in a pan over medium heat.
- Add the onion and sauté until translucent.
- Add the garlic and ginger, sautéing for 1 minute until fragrant.
- Add the chicken and fry until golden on all sides.
- Add the curry powder, mixing well to coat the chicken.
- Pour in the coconut milk and season with salt and pepper to taste.
- Cook over low heat for about 30 minutes, stirring occasionally.
- When the chicken is soft, adjust the seasoning if necessary.
- Remove from heat and decorate with fresh cilantro before serving.
Chef's tips
- Brown the chicken cubes over medium-high heat before adding the coconut milk to seal in the juices and ensure intense flavor.
- Fry the curry powder in the fat for 30 seconds, being careful not to burn the spices and make the preparation bitter.
- Keep the pot semi-covered over low heat during cooking so that the coconut milk reduces until it becomes a velvety cream.
Variations
- Add 1 apple diced into small cubes or 1/2 cup of ripe mango cubes for a sweet-and-sour contrast.
- Add 1 teaspoon of garam masala in the final 5 minutes of cooking to accentuate the traditional Indian aroma.
- Incorporate 1 cup of cooked chickpeas or cauliflower florets along with the chicken in the coconut sauce.
Substitutions
- The cubed chicken breast can be replaced by boneless chicken thighs cut into pieces for even juicier meat.
- Coconut oil can be replaced by clarified butter (ghee) or olive oil in the same amount.
- Fresh cilantro for finishing can be swapped for chopped parsley leaves or green scallions.
How to store
Store the chicken curry in an airtight container in the refrigerator for up to 4 days; the sauce gains even more aromatic complexity the next day. Reheat in a covered pot over low heat, stirring occasionally.
Can it be frozen?
The dish freezes very well in suitable glass or plastic containers for up to 3 months without losing flavor. To defrost, move to the refrigerator the day before and reheat with two tablespoons of water in the pan.
What to serve with
Serve hot over basmati rice or fluffy white rice accompanied by naan bread or pita bread heated in the skillet. Mango chutney and cucumber salad with yogurt balance the seasoning of the dish.
Frequently asked questions
Can I make the recipe without coconut milk?
You can substitute with plain whole yogurt or heavy cream, adding at the end of cooking over low heat so it doesn't curdle.
Is this chicken curry recipe spicy?
The spiciness depends on the brand of curry powder used; most commercial yellow versions have moderate and aromatic heat.
What exactly is the curry powder used in the recipe?
It is a traditional blend of ground Indian spices containing turmeric, cumin, coriander seeds, fenugreek, pepper, and ginger.
How to prevent chicken breast from drying out in the sauce?
Cut into uniform medium cubes of about 2 centimeters and cook over low heat immersed in coconut milk without exceeding 30 minutes.
