Chicken Curry
Chicken Curry blooms spices in sauce, then simmers the main ingredients until tender and coated.
About This Recipe
Chicken Curry gets its depth from blooming spices or curry paste before simmering.
Add delicate ingredients near the end so they stay tender and bright.
Ingredients
- ✓2 tbsp vegetable oil
- ✓3 chicken breasts ((approx 500g/17.5 oz) chopped into bite-size chunks)
- ✓1 large onion ((or 2 small) peeled and finely chopped)
- ✓2 cloves garlic (minced)
- ✓2 tsp minced ginger
- ✓2 tbsp mild curry powder (go hotter if you prefer)
- ✓1 tbsp ground coriander
- ✓½ tbsp ground cumin
- ✓1 tsp paprika
- ✓½ tsp ground cinnamon
- ✓1/2 tsp salt
- ✓½ tsp black pepper
- ✓2 tbsp tomato puree (paste for US)
- ✓400 g (14 oz) tin finely chopped tomatoes
- ✓240 ml (1 cup) chicken stock
- ✓400 ml (14 oz) tin full-fat coconut milk
- ✓1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry (optional)
- ✓60 g (2 cups) baby spinach
- ✓boiled rice
- ✓fresh coriander
- ✓chilli flakes
Ingredient Notes
- Spices or paste: Bloom spices or curry paste to deepen flavor.
- Sauce: Coconut milk, tomato, yogurt, or broth creates the body.
- Protein or vegetables: Cut pieces evenly so they simmer at the same speed.
- Fresh finish: Herbs, citrus, or onion can brighten the final dish.
Instructions
- 1
Heat oil in a large frying pan (skillet) over a medium-high heat.
- 2
Add the chicken and cook for 5 minutes, turning occasionally, until sealed.
- 3
Add the onion to the pan (with the chicken still in there) and cook for 5 minutes, stirring often, to soften.
- 4
Add the garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt, and pepper. Stir and cook for a further minute.
- 5
Add the tomato puree, tinned tomatoes, stock, and coconut milk.
- 6
Bring to a gentle bubble, then simmer gently, stirring occasionally for 10 minutes – until the chicken is cooked through.
- 7
If you would like to thicken the curry, stir in the cornflour slurry. This is optional, you can leave it out if the curry thickness is to your liking.
- 8
Stir in the spinach (it should wilt quickly) then turn off the heat.
- 9
Serve with boiled rice, topped with fresh coriander and chilli flakes.
Katy’s Kitchen Tips
- Cook aromatics until fragrant.
- Bloom spices or paste before simmering.
- Add delicate vegetables near the end.
- Finish with herbs, citrus, or a little cream if needed.
Variations and Substitutions
- Vegetable add-in: Add spinach, peas, potatoes, cauliflower, or peppers.
- Creamier sauce: Stir in yogurt, cream, or coconut milk near the end.
- Extra heat: Increase chili, ginger, or curry paste.
- Fresh finish: Add cilantro, lime, or sliced onion before serving.
What to Serve With Chicken Curry
Serve Chicken Curry with rice, naan, roti, cucumber salad, chutney, or fresh herbs.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Raw spices: Spices need a short bloom to taste rounded.
- Boiling dairy: Yogurt or cream can split over high heat.
- Overcooked vegetables: Add quick-cooking vegetables near the end.
- Flat finish: Herbs, citrus, or salt can bring the sauce back into balance.
FAQ
Can I make Chicken Curry ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 461 kcal
- Carbohydrates: 16 g
- Cholesterol: 80 mg
- Fiber: 3 g
- Protein: 31 g
- Sodium: 850 mg
- Sugar: 4 g
- Fat: 32 g
- Saturated Fat: 25 g