Chicken curry is made with tender pieces of chicken in a rich sauce that is packed with flavor from all of the spices. Serve it over Basmati rice with a side of naan bread for a hearty and delicious meal that is easy to make in just 30 minutes!
Chicken curry definitely deserves a spot in your weeknight dinner rotation! It comes together in just 30 minutes, is so delicious and flavorful, and it’s a great make-ahead recipe because it tastes even better the next day!
WHAT IS CURRY?
Curry is an Indian-style dish characterized by its’ abundance of aromatics, complex spices, and flavors. Some common spices found in curries include ground turmeric, curry powder, ground cumin, ground coriander (aka cilantro), ground ginger, chili powder, garam masala, fennel seeds, and more! There’s really not much that’s off limits. Indian spices tend to have strong flavors, so the great thing about making curry at home is you can control exactly which spices you use and how much of each.
INGREDIENTS FOR CHICKEN CURRY:
- Spices: Ground coriander, curry powder, chili powder, ground cumin, turmeric powder.
- Oil: I love the flavor peanut oil adds, but olive oil is also great to use.
- Butter: Adds richness and great flavor to the sauce.
- Onion: White or yellow onion, chopped.
- Garlic: Fresh minced garlic.
- Chicken: Boneless, skinless chicken breasts (or thighs) cut into bite-sized pieces.
- Low-sodium chicken broth: If using a different type of broth be sure to adjust the added salt as necessary.
- Cornstarch: Dissolved in water to make the sauce thicker.
- Heavy cream: Cream added at the end ties the dish together, mellows the flavors, and makes the sauce deliciously creamy. You can also try using coconut cream or any type of milk you prefer.
- Cilantro: Chopped fresh cilantro, to garnish.
HOW TO MAKE CHICKEN CURRY:
- Prep all of your ingredients before you start: Have your chicken diced, onion chopped, garlic minced, and spices measured before you start cooking. You’d be surprised how big of a difference this makes compared to chopping/measuring/mincing as you go.
- In a large saucepan or pot, heat the olive oil and melt the butter. Add the diced chicken and brown on all sides. Add the chopped onion and saute for 5 minutes, then add in the minced garlic and saute an additional minute. Season with salt and add all of the spices and stir until combined, stir in the low-sodium chicken broth.
- In a small bowl, whisk the cornstarch with water until the cornstarch is dissolved. Add the cornstarch mixture to the pot, bring to a boil, and cook and stir until the sauce thickens. Stir in the heavy cream, bring to a boil, then reduce the heat and simmer until the sauce reaches your desired thickness. You can also blend the sauce to smooth it out if desired.
- Garnish with chopped fresh cilantro and serve over Basmati rice with a side of naan bread.
More Indian Dishes:
- 2 tbsp. olive oil
- 2 tbsp. butter
- 1 medium yellow onion, chopped
- 1 and ½ pounds boneless, skinless chicken breast, cut into bite-size pieces
- 4 cloves garlic, minced
- 2 tsp. salt
- ½ tsp. ground coriander
- 1 tsp. curry powder
- 1 tbsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. turmeric powder
- ¾ cup low-sodium chicken broth
- 1 tbsp. cornstarch
- 1 tbsp. water
- ⅔ cup heavy cream
- chopped fresh cilantro, to garnish
- Add the butter and oil to a large saucepan or pot and heat over medium heat.
- Add the chicken and cook until brown on all sides. Add in the chopped onion and saute 5 minutes, add the minced garlic and saute for an additional minute.
- Add the salt and all of the spices, stir in the low-sodium chicken broth.
- In a small bowl, whisk together the cornstarch and water until the cornstarch is dissolved. Add it to the sauce, bring to a boil, then reduce the heat and cook and stir until thickened. Pour in the heavy cream and continue cooking and stirring until the sauce reaches your desired thickness.
- Pour over Basmati rice and garnish with chopped fresh cilantro. Serve with a side of naan bread, if desired.