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Bowl of rich red Chicken Curry Recipe studded with chicken pieces and sliced red peppers, garnished with fresh basil leaves and cilantro, with a side of white rice visible at the edge

Chicken Curry Recipe

A rich, creamy, restaurant-style chicken curry Recipe that’s layered with warm spices and finished with a secret peanut-butter trick for an ultra-silky sauce.
5 from 1 vote
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Course: Main
Cuisine: American, Indian
Keyword: Apple cider vinegar drink for gut health, Chicken curry recipe with coconut milk, Easy chicken curry recipe Indian, Easy chicken curry recipes for dinner with few ingredients, Healthy chicken curry recipe, Indian chicken curry recipe, Simple chicken curry recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Simmering: 25 minutes
Total Time: 1 hour 20 minutes
Servings: 6
Calories: 380kcal
Cost: $12

Equipment

  • 1 Dutch oven (Or heavy-bottomed pot)
  • 1 Chef’s knife (For chopping)
  • 1 Cutting board
  • 1 Wooden spoon
  • 1 Can opener (For coconut milk)
  • 1 Measuring spoons

Ingredients

  • 1.5 lb Boneless chicken thighs - Cut into 1″ chunks
  • 2 tablespoon Vegetable oil
  • 1 large Yellow onion - Diced
  • 4 cloves Garlic - Minced
  • 1 tablespoon Fresh ginger - Grated
  • 1 teaspoon Ground cumin
  • 1 teaspoon Ground coriander
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Curry powder
  • 1 teaspoon Garam masala
  • 2 tablespoon Tomato paste
  • 14 oz Crushed tomatoes - One can
  • 14 oz Coconut milk - Full-fat
  • 2 tablespoon Heavy cream
  • 1 tablespoon Natural peanut butter - Secret silky-sauce trick
  • 2 Bay leaves
  • ¼ cup Fresh cilantro - Chopped for garnish
  • to taste Salt and black pepper

Instructions

  • Dice onion; mince garlic and ginger; cut chicken into 1″ pieces.
    Orange enameled pot on the stove containing diced red onion being stirred with a wooden spoon as it softens
  • Heat oil in pot over medium; cook onion until soft, then add garlic & ginger and stir 1 min.
    Empty pot with darkened curry paste and whole bay leaves toasted in oil, showing flecks of ground spices.
  • Stir in cumin, coriander, turmeric, curry powder & garam masala; cook 30 sec, then add tomato paste, crushed tomatoes, and coconut milk.
    Close-up of a black Dutch oven on the stove holding simmering chicken curry in a rich orange sauce, with chunks of chicken and a bay leaf visible
  • Add chicken and bay leaves; bring to a gentle simmer, cover, and cook 20–25 min until chicken is cooked through.
    Orange enameled pot with diced red onion being sautéed, softened edges and a wooden spoon stirring.
  • Remove bay leaves; stir in heavy cream and peanut butter until smooth; season to taste and sprinkle with cilantro.
    Bowl of rich red Chicken Curry Recipe studded with chicken pieces and sliced red peppers, garnished with fresh basil leaves and cilantro, with a side of white rice visible at the edge

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 250g | Calories: 380kcal (19%) | Carbohydrates: 9g (3%) | Protein: 4g (8%) | Fat: 2g (3%) | Saturated Fat: 28g (175%) | Polyunsaturated Fat: 26g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 6mg (2%) | Potassium: 110mg (3%) | Fiber: 500g (2083%) | Sugar: 450g (500%) | Vitamin A: 900IU (18%) | Vitamin C: 6mg (7%) | Calcium: 60mg (6%) | Iron: 2.5mg (14%)
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