Name: Easy and Flavorful Chicken Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tbsp extra-virgin olive oil; 1 medium yellow onion, chopped; 3 cloves garlic, minced; 1 1/2 tsp garam masala; 1 tsp ground turmeric; 1 cup coconut milk; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 14-oz can crushed tomatoes; 1 tbsp minced ginger; 1 tsp ground coriander; 1 tbsp freshly chopped cilantro, for garnish; 1 1/2 cups low-sodium chicken broth; 2 lb boneless, skinless chicken breasts, cut into 1-inch pieces; Cooked basmati rice or naan, for serving

Chicken Curry

What do you add to make the sauce creamy?

What spices do you need for chicken curry?

This simple and delicious chicken curry recipe brings you the authentic taste of Indian cuisine right in the comfort of your own kitchen. Packed with aromatic spices and tender chicken, it's a satisfying meal that will impress family and friends.

Gluten Free

Lactose Free

Oils

milliliter

extra virgin olive oil

Fresh Vegetables

gram

yellow onion

garlic

Seasonings

garam masala

ground turmeric

Non Dairy Milk

coconut milk

salt

black pepper

Canned Vegetables

crushed tomatoes

fresh ginger

ground coriander

fresh cilantro

Stocks & Broths

chicken broth

Poultry

chicken breast

Grains & Rice

basmati rice

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Vitamins

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Beta-carotene

Calories from Fat

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Easy and Flavorful Chicken Curry

Baking Goods

Produce

Dairy

Meal

Meat & Seafood

Pasta, Sauces, Grain

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Heat the extra-virgin olive oil in a large pot over medium-high heat.

Add the chopped yellow onion and cook until softened, about 5 minutes.

Add the cut chicken pieces and sear until no pink remains, about 5 minutes.

Stir in the minced garlic and ginger, and cook until fragrant, about 1 minute.

Add garam masala, ground turmeric, and ground coriander; cook until fragrant, about 1 minute.

Stir in the crushed tomatoes and low-sodium chicken broth, and bring to a simmer.

Mix in the coconut milk, kosher salt, and freshly ground black pepper.

Simmer the chicken curry for 20 minutes, or until the chicken pieces are cooked through and tender.

Serve the chicken curry over cooked basmati rice or with naan. Garnish with freshly chopped cilantro before serving.

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