Chicken curry is a famous dish that originated in South and Southeast Asian countries. Although there are many variations in the cooking method, they share common ingredients which include whole and powdered spices that give the dish distinct flavor.
This recipe uses chicken breasts with no bones. It’s actually a family favorite and one of the few meat dishes I cook that my kids love. The aroma and taste of this chicken curry is so good, you’ll likely to get a second helping. 🙂
Yields: 4 servings
Prep Time: 10 minutes
Cooking Time: 40 minutes
1 lb chicken breasts
½ medium onion, coarsely chopped
3 cloves garlic, chopped
1 tbsp curry powder
1 can coconut milk (13.5 oz) or about 2 cups
¼ tsp salt
pinch of ground pepper
pinch of cayenne pepper (optional)
1/8 tsp ground cinnamon
1/8 tsp grated ginger
½ tbsp tomato paste
1 bay leaf
1 cup water
½ tbsp vegetable oil for sauteing
Things You’ll Need:
Skillet / Cooking pot
- Trim off fat from chicken breasts and cut into bite-size pieces.
- Heat oil in skillet or pot and sauté garlic and onion until slightly browned.
- Add chicken pieces and sauté until no longer pink, about 3 minutes.
- Add curry powder, salt, ground pepper, cinnamon, ginger, and cayenne pepper. Mix and cook for another 5 minutes until spices have incorporated into the meat.
- Shake can of coconut milk, open, and pour into the pot. Add tomato paste, water, and bay leaf as well then stir.
- Bring to a boil then turn down heat to medium high. Simmer uncovered for 30 minutes till liquid thickens.
- Serve hot with white rice.