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If you like Indian or Thai food, you will like this tender Chicken curry love!
This curry is a real taste explosion.
The curry powder, coconut milk, garlic and ginger work together for you buttery chicken and the creamy sauce bring an absolute favorite meal to the table that you will prepare again and again because it is so outrageously delicious.
In my simple 35 minute recipewith understandable step-by-step instructions, I’ll show you how to prepare it in just a few steps and how you can make this absolutely delicious dish in a short time Chicken curry you can do it yourself.
Chicken curry with rice.
What is Chicken Curry?
Chicken curry is a classic of Indian and Thai cuisine. Tender chicken pieces are braised in a spicy sauce made from coconut milk, chicken broth and pureed tomatoes. The curry powder and curry paste give this simple dish its unmistakably exotic touch.
Chicken curry is:
- Particularly recommended because it’s super creamy and delicious.
- Easy to prepare. You can also do it as a beginner cook.
- Every curry fan will enjoy it.
- Inexpensive to prepare as only inexpensive, household ingredients are used.
- Perfect for meal prep as the dish keeps for a long time.
- It is easy to prepare and can also be prepared in larger quantities.
- Very variable. The spiciness can be easily adjusted to your taste by using the curry powder or the amount of chili powder.
Tips for preparing chicken curry
In this recipe I have chicken breast used. But you can also use other chicken parts, such as chicken legs or drumsticks.
Please note that such larger pieces need to be fried longer and also take longer to cook in the sauce.
Goes best with curry dishes rice and Naan bread. I would agree to the rice Basmati rice grab. However, if you only have regular long-grain rice, you can of course use that too.
A great low carb option Cauliflower rice as a side dish 🙂
After cooking, the sauce should have thickened noticeably. If it is still too thin, you can either let it cook a little longer or with something food starch thicken.
At food starch You should always mix it in a little COLD water so that it doesn’t clump.
However, if the sauce is too thick, you can thicken it a little with a little chicken broth or water.
If you like, you can add a little more towards the end of the cooking time cream or yogurt stir in. This makes the sauce even creamier.
Can you prepare and save the dish?
You can easily prepare the dish completely and keep it covered in the refrigerator until shortly before you plan to use it. All you have to do is heat it slowly on the stove at a low temperature.
You can also prepare larger quantities of chicken curry and store them in the refrigerator for up to 3 days.
If you want to keep leftovers for longer, you can freeze them. The dish will keep in the freezer for 4 to 6 months.
You can defrost the frozen chicken curry overnight in the fridge and reheat it in a pot or microwave.
Frequently asked questions about chicken curry
What ingredients do you need for chicken curry?
- 3 pieces of chicken breast
- 1 onion
- 3 cloves of garlic
- 1 teaspoon ground ginger (or fresh ginger)
- 1 tbsp tomato paste
- 350 ml chicken stock
- 400 ml coconut milk (unsweetened)
- 1⁄2 pack of pureed tomatoes
- 1-2 tsp lemon juice
- 1 tsp sugar
- 3 tbsp curry powder
- 1 tsp red curry paste
- 1 tsp chili powder (or to taste)
- 1 tsp salt
- 1⁄2 teaspoon black pepper
- 2-3 tbsp oil
A notice: You can find the exact quantities and step-by-step instructions below Recipe cardwhich you can also print out or save as a PDF file.
How to make chicken curry
Preparations:
The chicken breast cut into bite-sized cubes.
With Salt and black pepper season lightly.
The Onion peel and dice finely.
The Garlic cloves Peel and finely chop or press.
Preparation:
oil Heat in a large pan and Chicken cubes in this 2 to 3 minutes fry for a long time.
Then Onionsthe Garlic and the Ginger Add and sauté briefly.
Now this Curry powderthe Red curry paste and that Chili powder Add and briefly fry the spices.
Then make some space in the middle of the pan and that Tomato paste Add it and fry briefly.
Now this chicken broththe Coconut milk and the strained tomatoes add.
Mix everything well and simmer on low heat 20 to 25 minutes let simmer for a long time.
A notice: After this time the sauce should have thickened noticeably. If the sauce is still too thin, simply let it cook a little longer or thicken it with a little cornstarch.
Finally with lemon juice, Salt and black pepper taste.
Bon appetit!
A notice: You can find the exact quantities and step-by-step instructions below Recipe cardwhich you can also print out or save as a PDF file.
Those specified Preparation times are, by the way, an average. It’s completely normal if things go a little faster or take a little longer because some people get the preparations done quicker than others.
So, now I wish you a lot of fun cooking and a very good appetite!
If you liked my quick chicken curry recipe, you might also like my recipe for a great turkey curry with broccoli, almonds and rice 🙂
Love to cook and cook with love ❤️
Your Christoph
PS: You don’t want to miss any more recipes? Then just follow me on Pinterest or Instagram ❣
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Tender chicken curry
This chicken curry is easy and inexpensive to prepare and can be made even if you are a beginner cook
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- 3 Piece of chicken breast
- 1 Onion
- 3 Garlic cloves
- 1 TL Ground ginger or fresh ginger
- 1 EL Tomato paste
- 350 ml chicken broth
- 400 ml Coconut milk Unsweetened
- 1/2 Pack of pureed tomatoes
- 1-2 TL lemon juice
- 1 TL Sugar
- 3 EL Curry powder
- 1 TL Red curry paste
- 1 TL Chili powder or to taste
- 1 TL Salt
- ½ TL black pepper
- 2-3 EL oil
Preparations:
- Cut the chicken breast into bite-sized cubes.
- Season lightly with salt and black pepper.
- Peel the onion and chop finely.
- Peel the garlic cloves and chop or press finely.
Preparation:
- Heat the oil in a large pan and add the chicken cubes 2 to 3 minutes fry for a long time.
- Then add the onions, garlic and ginger and sauté briefly.
- Now add the curry powder, the red curry paste and the chili powder and fry the spices briefly.
- Then make some space in the middle of the pan and add the tomato paste and fry briefly.
- Now add the chicken broth, coconut milk and pureed tomatoes.
- Mix everything well and simmer on low heat 20 to 25 minutes let simmer for a long time.
- A notice: After this time the sauce should have thickened noticeably. If the sauce is still too thin, simply let it cook a little longer or thicken it with a little cornstarch.
- Finally, season with lemon juice, salt and black pepper.
- Bon appetit!
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