Easy Chicken Curry

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (13.5 oz) coconut milk
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• Salt to taste
• 2 tbsp vegetable oil
• Fresh cilantro for garnish (optional)

Steps

1. 1 Heat oil in a large skillet over medium heat. Add onions and cook until softened.
2. 2 Add garlic and ginger, sauté for another minute until fragrant.
3. 3 Stir in curry powder, cumin, and turmeric; cook for 30 seconds.
4. 4 Add chicken pieces and cook until they are no longer pink, about 5 minutes.
5. 5 Pour in coconut milk, season with salt, and bring to a gentle simmer.
6. 6 Cover and let it cook for 15 minutes or until chicken is cooked through, reaching 165°F.
7. 7 Serve hot, garnished with fresh cilantro if desired.

Nutrition

Tips

• For extra flavor, marinate the chicken in curry powder and a pinch of salt for 30 minutes before cooking.
• Use chicken thighs for a richer, juicier curry.
• If you like it spicy, add a diced chili pepper with the onions.
• Serve with steamed basmati rice or warm naan bread.
• Leftovers taste even better the next day!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove. Can be frozen for up to 2 months.

Serving Suggestions

• Pair with fragrant basmati rice.
• Serve alongside warm naan or roti.
• A cooling cucumber raita on the side balances the heat.
• A fresh green salad complements the curry beautifully.

FAQ