What To Know
- In a large bowl, combine the chicken pieces with the vegetable oil, salt, and black pepper.
- Stir in the tomato paste and cook for 1 minute, or until the sauce has turned a vibrant orange-red color.
- Reduce heat to low and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened to your desired consistency.
Indulge in the tantalizing flavors of India with this delectable guide on how to make chicken curry from curry powder. This aromatic dish is a symphony of spices that will transport your taste buds to a culinary paradise. Follow these step-by-step instructions to create an unforgettable meal that will ignite your senses.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon vegetable oil
For the Curry Sauce:
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (14-ounce) can coconut milk
- 1/2 cup chicken broth
- 1 tablespoon tomato paste
Instructions
1. Season the Chicken
In a large bowl, combine the chicken pieces with the vegetable oil, salt, and black pepper. Toss to coat evenly.
2. Sauté the Chicken
Heat the vegetable oil in a large skillet over medium heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the skillet and set aside.
3. Create the Curry Base
In the same skillet, add the onion and garlic. Sauté until softened, about 3 minutes. Stir in the curry powder, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute, or until fragrant.
4. Add the Liquids
Pour in the coconut milk and chicken broth. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened slightly.
5. Add the Tomato Paste
Stir in the tomato paste and cook for 1 minute, or until the sauce has turned a vibrant orange-red color.
6. Return the Chicken
Add the browned chicken back to the skillet. Stir to coat with the sauce.
7. Simmer
Reduce heat to low and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened to your desired consistency.
8. Serve
Serve the chicken curry over steamed rice or your favorite Indian bread. Garnish with fresh cilantro or chopped onions for a burst of flavor.
Tips
- For a richer flavor, use full-fat coconut milk.
- If you don’t have cayenne pepper, substitute with a pinch of red pepper flakes.
- Add vegetables such as carrots, potatoes, or peas for a more hearty curry.
- Serve with a side of raita (yogurt-based sauce) to balance the heat.
Variations
- Vegetarian Curry: Omit the chicken and substitute with chickpeas, tofu, or vegetables.
- Spicy Curry: Increase the amount of cayenne pepper or add chopped chili peppers.
- Mild Curry: Reduce the amount of cayenne pepper or omit it altogether.
- Creamy Curry: Add a splash of heavy cream or yogurt to the sauce.
Health Benefits
- Chicken curry is a good source of protein, fiber, and vitamins.
- The spices in curry powder have antioxidant and anti-inflammatory properties.
- Coconut milk is a good source of healthy fats.
Information You Need to Know
Q: What type of curry powder should I use?
A: Use a mild or medium curry powder for a balanced flavor.
Q: Can I use regular milk instead of coconut milk?
A: Yes, but the flavor will be less rich.
Q: How can I store the chicken curry?
A: Store the curry in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze the chicken curry?
A: Yes, freeze the curry in an airtight container for up to 2 months.
Q: What are some side dishes that go well with chicken curry?
A: Steamed rice, naan bread, or roti.
