Curry Chicken
Rich, creamy, and full of bold spices, this curry chicken is a soul-warming dish that’s perfect for any day of the week. With tender chicken simmered in a fragrant curry sauce, it’s comfort food at its best.
Ingredients
Scale
- 2 pounds chicken drumsticks or thighs (bone-in)
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander powder
- 2 tablespoons tomato paste
- 1 cup coconut milk
- 1 cup chicken broth
- 1 pound baby or gold potatoes, halved
- Salt to taste
- 1/2 teaspoon black pepper
- Fresh cilantro for garnish
Instructions
- Heat a large pot or Dutch oven over medium-high heat and add a splash of oil.
- Sauté onions until soft, then stir in garlic and ginger. Add curry powder, turmeric, cumin, and coriander. Let them toast for 1 minute.
- Add tomato paste, then pour in chicken broth and coconut milk. Stir to combine.
- Nestle in the chicken and potatoes. Make sure they’re mostly submerged in the sauce.
- Bring to a simmer, cover, and reduce heat. Let it cook for 35 to 40 minutes, until chicken is tender and sauce is thickened.
- Taste and adjust salt or spice if needed. Garnish with fresh cilantro.
- Spoon it over rice or with naan and serve warm.
Notes
- Let the curry rest for 10 minutes before serving to enhance flavor.
- Use bone-in chicken for richer flavor.
- Add chili for a spicier version or stir in spinach for a veggie boost.
Find it online: https://tastyze.com/curry-chicken/