Creamy Chicken Curry

A quick and cozy creamy chicken curry that delivers rich flavors and a silky texture without complicated steps or a blender, perfect for any weeknight dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Indian

Calories: 450

Ingredients Method Notes

Ingredients

For the Chicken Curry

1 lb boneless skinless chicken thighs, cut into pieces Can substitute with chicken breast.
2 tablespoons coconut oil or vegetable oil For cooking the onions.
1 medium onion, chopped Sauté until sweet and golden.
2 cloves garlic, minced For flavor.
1 tablespoon ginger, minced For flavor.
2 tablespoons curry powder For spiciness.
1 teaspoon cumin For warmth.
1 teaspoon turmeric For color and depth.
1 teaspoon paprika or chili powder For gentle heat.
1 can coconut milk Main source of creaminess.
1 tablespoon tomato paste For balance and color.
1 lime juiced To brighten flavors.
Salt to taste Add incrementally.
Fresh cilantro for garnish Optional, for serving.
Basmati or jasmine rice for serving Pairs well with the curry.

Method

Cooking the Onions

Heat oil in a large pan over medium heat. Sauté chopped onions until soft and slightly golden, about 5-7 minutes.

Adding Aromatics

Add minced garlic and ginger to the onions and cook for 1-2 minutes until fragrant.

Incorporating Spices

Stir in curry powder, cumin, turmeric, and paprika. Cook for another minute to bloom the spices.

Cooking the Chicken

Add the chicken pieces to the pan, stirring to coat with the spice mixture.

Creating the Sauce

Pour in the coconut milk and tomato paste. Stir to combine and bring to a gentle simmer.

Simmering

Let the curry simmer for about 10-15 minutes, until the chicken is cooked through and the sauce has thickened.

Finishing Touches

Taste and adjust seasoning with salt and add lime juice just before serving.

Notes

Serve with rice or naan to soak up the creamy sauce. For extra balance, consider a cucumber salad as a side dish.