Chicken Curry
Chicken Curry
Amount of people:

Cooking Time: 40 minutes

Difficulty: Medium

Allergies: Dairy (optional, if using yogurt or cream)

Ingredients:

    600g chicken breast, cut into bite-sized pieces
  • 2 tablespoons vegetable oil

  • 1 large onion, finely chopped

  • 3 garlic cloves, minced

  • 1 tablespoon fresh ginger, grated

  • 2 tablespoons curry powder

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon turmeric

  • 400ml (1 can) coconut milk

  • 200g (1 can) diced tomatoes

  • 1 tablespoon tomato paste

  • 1 teaspoon salt

  • 0.5 teaspoon black pepper

  • Fresh cilantro, chopped (for garnish)

  • Cooked rice or naan bread, for serving

Instructions:

  1. Heat the vegetable oil in a large pan over medium heat.
  2. Add the chopped onion and sauté until soft and golden brown, about 5-7 minutes.
  3. Add the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
  4. Stir in the curry powder, ground cumin, ground coriander, and turmeric, cooking for 1-2 minutes to release the flavors.
  5. Add the chicken pieces to the pan, stirring to coat them with the spices. Cook until the chicken is browned on all sides.
  6. Pour in the coconut milk, diced tomatoes, and tomato paste, stirring to combine.
  7. Season with salt and black pepper.
  8. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
  9. Serve the chicken curry hot, garnished with fresh cilantro, alongside cooked rice or naan bread.