Meat
Chicken curry
Tender chicken in a creamy coconut and tomato curry. Mild, fragrant and perfect with rice.
- 45 min15 prep · 30 cook
- MediumDifficulty
- 550 kcalper serving
Ingredients
4 servings
- Chicken thighs, boneless600 g
- Onion1
- garlic2 cloves
- Fresh ginger, grated1 tbsp
- Curry powder2 tbsp
- coconut milk (400 ml)1 can
- Crushed tomatoes200 g
- Olive oil2 tbsp
- Saltto taste
- Fresh corianderto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Cut the chicken into bite-sized pieces and season with salt.
- 2
Brown the chicken in the oil over high heat, then take it out of the pan.
- 3
In the same pan, soften the chopped onion. Add the garlic and ginger for one more minute.
- 4
Stir in the curry powder and fry it for a minute to release its aroma.
- 5
Pour in the tomatoes and coconut milk, return the chicken and simmer until the sauce thickens.
- 6
Serve with rice and fresh coriander on top.
Tips and questions
- Can I freeze chicken curry?
- Yes, for up to 3 months. It keeps 3 days in the fridge and tastes even better reheated.
- Can I use chicken breast?
- Yes, but add it later and simmer only 10–12 minutes so it doesn’t dry out. Thighs stay juicier.
- What should I serve it with?
- Basmati rice or naan bread, with plain yoghurt on the side to cool it down.
Timer
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
Your screen stays on while you cook.
