Description
This creamy chicken curry recipe features tender chicken pieces simmered in a rich and flavorful sauce made with aromatic spices, coconut milk, and heavy cream. Perfectly balanced with a hint of lime and garnished with fresh cilantro, it’s a comforting dish ideal for a satisfying weeknight dinner or special occasion.
Ingredients
Scale
Chicken and Sauce
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil (or coconut oil)
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon chili powder (adjust for heat preference)
- 1 teaspoon salt (or to taste)
- 1 tablespoon tomato paste
- 1 cup chicken broth
- 1 ½ cups coconut milk (full-fat for creaminess)
- ½ cup heavy cream
- 1 tablespoon lime juice (optional)
Garnish
- Fresh cilantro, chopped (for garnish)
Instructions
- Sauté the Aromatics: Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent. Add the minced garlic and ginger, and cook for an additional 1 minute until fragrant.
- Cook the Chicken: Add the chicken pieces to the skillet and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
- Add the Spices: Stir in the curry powder, turmeric, cumin, paprika, cinnamon, chili powder, and salt. Cook for 1-2 minutes to bloom the spices and coat the chicken thoroughly.
- Simmer the Sauce: Add the tomato paste and stir to combine. Pour in the chicken broth, coconut milk, and heavy cream, stirring well. Bring the mixture to a simmer, then reduce the heat to low and cook for 15-20 minutes until the chicken is cooked through and the sauce has thickened to your liking.
- Adjust and Finish: If the curry is too thick, add more chicken broth to achieve desired consistency. Stir in the lime juice (if using) to add a bright touch of acidity.
- Serve and Garnish: Serve the creamy chicken curry over steamed rice or with naan bread. Garnish with fresh chopped cilantro for added flavor and color.
Notes
- You can substitute chicken thighs for chicken breasts for a juicier texture.
- Adjust the chili powder amount based on your preferred spice level.
- For a dairy-free version, omit the heavy cream and increase the coconut milk.
- Use full-fat coconut milk for a richer, creamier curry.
- Serve with basmati rice or warm naan bread to soak up the delicious sauce.
