This Chicken Curry recipe is an easy and flavorful way to enjoy a delicious and satisfying meal. In this recipe, we'll cook up tender chicken pieces with a mix of aromatic spices and a flavorful sauce.
It's a comforting and flavorful dish that's easy to make. Let's dive in and start cooking!
How to Make Chicken Curry
Note: The full instructions are provided in the recipe card below.
Heat the oil over medium heat in a large nonstick skillet until hot. Add onions. Cook and stir until lightly golden, 5 to 7 minutes. Add the garlic and ginger. Cook and stir the Chicken Curry for 1 minute to release the fragrance.
Move all the ingredients to one side of the pan and add the remaining oil to the other. Add the chicken. Brown both sides until lightly golden, 1 to 2 minutes per side. Add the curry powder and ground black pepper.
Stir and cook to mix well, about 1 minute or so. Add the canned tomatoes and tomato paste. Stir and cook for another 2 to 3 minutes. Add the chicken stock, soy sauce, and mushrooms. Bring to a boil. Turn to medium-low heat.
Simmer uncovered for about 10 minutes. Add the broccoli and cook until tender, about 2 to 3 minutes. Garnish with cilantro. Serve the Chicken Curry hot over steamed rice as a main dish. Enjoy our Chicken Curry!
Related Recipes:
- Curried Cauliflower Soup
- Carrot and Sweet Potato Soup
- Roasted Tomato Basil Soup
- Indian Spiced Red Lentil Soup
- Pumpkin Soup
📖 Recipe
Easy Chicken Curry
Ingredients
- 1.5 lbs (689 g) boneless skinless chicken thighs , cut into 1-inch chunks
- 2 tablespoons extra virgin olive oil , divided
- 1 white onion , minced
- 3 cloves garlic , finely minced
- 1 tablespoon ginger , finely minced
- 3 - 4 tablespoons curry powder
- ½ teaspoon ground black pepper
- 1 (14.5oz / 411g) can tomatoes
- 3 tablespoons tomato paste
- 1 cup chicken stock
- 1 tablespoon soy sauce
- Kosher salt , to taste
- 1 broccoli , cut into bite-size pieces
- ½ lbs (226 g) white mushrooms , quartered
- 2 tablespoon cilantro , chopped
Instructions
- In a large nonstick skillet, heat the oil over medium heat until hot. Add onions. Cook and stir until lightly golden, 5 to 7 minutes.
- Add the garlic and ginger. Cook and stir the Chicken Curry for 1 minute to release the fragrance.
- Move all the ingredients to one side of the pan and add the remaining oil to the other side.
- Add the chicken. Brown both sides until lightly golden, 1 to 2 minutes per side. Add the curry powder and ground black pepper. Stir and cook to mix well, about 1 minute or so.
- Add the canned tomatoes and tomato paste. Stir and cook for another 2 to 3 minutes.
- Add the chicken stock, soy sauce, and mushrooms. Bring to a boil. Turn to medium-low heat. Simmer uncovered for about 10 minutes. Add the broccoli and cook until tender, about 2 to 3 minutes. Garnish with cilantro. Serve the Chicken Curry hot over steamed rice as a main dish.
- Enjoy our Chicken Curry!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.