Chicken Curry
This Indian inspired Chicken Curry has the creamiest tomato coconut sauce and is surprisingly easy to make. Serve it over a bed of basmati rice with a slice of garlic naan – YUM!
Servings: 4 people
Calories: 504kcal
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 3-4 tablespoons curry powder
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- ½ teaspoon garam masala
- ½ teaspoon ground ginger
- ½ teaspoon salt plus more to taste
- ½ teaspoon cayenne pepper more or less to taste; omit if you don't like spice
- 1 bay leaf
- 1-2 tablespoons brown sugar more or less to taste
- 1 pound boneless, skinless chicken breasts cubed
- 1 tablespoon tomato paste
- 1 (15 oz can) full-fat coconut milk
- 2 tablespoons lemon juice
- cilantro for garnish
- basmati rice for serving
- garlic naan for serving
Instructions
- Heat olive oil in a large non-stick skillet over medium heat.
- Once hot, add in onion and sauté for 5 minutes.
- Stir in garlic, curry powder, cinnamon, paprika, garam masala, ginger, salt, cayenne, bay leaf, and brown sugar.
- Cook for 30-60 seconds or until fragrant. Be careful not to burn the garlic.
- Stir in chicken, tomato paste, and coconut milk.
- Bring to a simmer, reduce heat to low, and simmer, covered, for 20-25 minutes or until the chicken is cooked, stirring occasionally.
- Remove bay leaf and stir in lemon juice.
- Serve with cilantro, rice, naan, and enjoy!
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Notes
Nutrition information does not include rice or naan.
Nutrition
Serving: 1person | Calories: 504kcal | Carbohydrates: 13g | Protein: 39g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 96mg | Sodium: 425mg | Potassium: 671mg | Fiber: 3g | Sugar: 5g | Vitamin A: 479IU | Vitamin C: 7mg | Calcium: 69mg | Iron: 6mg
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