Creamy Chicken Curry
Category: Dinner
🖨️ Print This RecipeOverview
- Yields: 4 servings
- Prep time: 20 minutes
- Cook time: 30 minutes
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch piece ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1 can (14.5 ounces) coconut milk
- 1 cup chicken broth
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup frozen peas
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Heat oil: Heat the olive oil in a large pot or Dutch oven over medium heat.
- Sauté aromatics: Add the onion, garlic, and ginger, and cook until softened, about 5 minutes.
- Add spices: Stir in the cumin, coriander, turmeric, and red pepper flakes. Cook for 1 minute more.
- Add liquids: Pour in the coconut milk and chicken broth. Bring to a simmer.
- Cook chicken: Add the chicken pieces and cook until cooked through, about 10-15 minutes.
- Add peas: Stir in the frozen peas and cook for 2-3 minutes, or until heated through.
- Finish and serve: Season with salt and pepper to taste. Garnish with chopped cilantro.
Serve with: Basmati rice, naan bread, or your favorite Indian side dish.
Tips
- For a thicker curry, reduce the amount of liquid or simmer uncovered until thickened.
- For a milder curry, omit the red pepper flakes or use a smaller quantity.
- Add other vegetables such as potatoes, carrots, or bell peppers for a more hearty curry.
- Serve with a dollop of yogurt for a cooling effect.
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