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Curry Chicken

Curry Chicken

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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

  1. Heat a large pot or Dutch oven over medium-high heat and add a splash of oil.
  2. Sauté onions until soft, then stir in garlic and ginger. Add curry powder, turmeric, cumin, and coriander. Let them toast for 1 minute.
  3. Add tomato paste, then pour in chicken broth and coconut milk. Stir to combine.
  4. Nestle in the chicken and potatoes. Make sure they’re mostly submerged in the sauce.
  5. Bring to a simmer, cover, and reduce heat. Let it cook for 35 to 40 minutes, until chicken is tender and sauce is thickened.
  6. Taste and adjust salt or spice if needed. Garnish with fresh cilantro.
  7. 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.