Creamy Chicken Curry Recipe
This creamy chicken curry recipe combines tender chicken, coconut milk, and aromatic spices for a rich and flavorful meal that's easy to make in just 30 minutes.
Equipment
- Large skillet or wok
- Cutting board
- Chef's knife
- Measuring spoons
- Measuring cup
- Wooden spoon
Ingredients
- 2 tablespoons vegetable oil
- 2 garlic cloves finely minced
- 1 large yellow onion finely chopped
- 2½ teaspoons curry powder divided
- 2 teaspoons ground cumin
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon ground turmeric
- 1 pound boneless chicken breast cut into bite-sized pieces
- 1½ teaspoons tomato paste
- 1 cup coconut milk
- 2 teaspoons kosher salt divided
- 1 cup hot water optional
- Fresh cilantro for garnish
- Lime wedges for serving
- Steamed white rice for serving
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add onion and cook for 6–8 minutes until softened.
- Stir in minced garlic and cook for 1–2 minutes until fragrant.
- Add cumin, turmeric, 1 teaspoon curry powder, red pepper flakes, and 1 teaspoon salt. Stir for 1 minute.
- Mix in tomato paste until fully combined.
- Season chicken with remaining curry powder and salt.
- Add chicken to the skillet and cook for 5–6 minutes until lightly browned.
- Pour in coconut milk and stir well.
- Add hot water if needed to adjust the sauce consistency.
- Simmer uncovered for about 7 minutes until the chicken is cooked through.
- Serve hot over steamed rice and garnish with cilantro and lime wedges
Notes
- Use full-fat coconut milk for the creamiest texture.
- Chicken thighs can be substituted for chicken breast.
- Add vegetables such as bell peppers, peas, or spinach for extra nutrition.
- Adjust the red pepper flakes to control the spice level.