easy creamy chicken curry recipe

Prep Time: 15 minutes   |   Cook Time: 30 minutes   |   Total Time: 45 minutes   |   Servings: 4

Introduction

Chicken curry with rice is a comforting, flavor-rich dish that brings together tender chicken simmered in a creamy, aromatic sauce and served over fluffy steamed rice. This version balances warm curry spices with smooth coconut milk for a velvety texture and deep, satisfying flavor. The sauce thickens gently as it simmers, coating every piece of chicken beautifully. Paired with perfectly cooked rice, it creates a complete and nourishing meal. For best results, sauté the spices in oil before adding liquids to unlock their full aroma and depth.

Ingredients

• 1 1/2 lbs boneless, skinless chicken breast or thighs, cubed (680 g)
• 2 tablespoons olive oil (30 ml)
• 1 small onion, finely chopped (150 g)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (10 g)
• 2 tablespoons curry powder (14 g)
• 1 teaspoon ground turmeric (3 g)
• 1 teaspoon salt (6 g)
• 1/2 teaspoon black pepper (2 g)
• 1 can (14 oz) coconut milk (400 ml)
• 1/2 cup chicken broth (120 ml)
• 1 tablespoon tomato paste (15 g)
• 1 cup long-grain white rice (185 g)
• 2 cups water (480 ml)
• 2 tablespoons fresh cilantro, chopped (optional)

Step-by-Step Instructions

1. Cook the rice: Rinse the rice under cold water until clear. Bring water to a boil, add rice, reduce heat to low, cover, and simmer for 15–18 minutes until tender and fluffy. Keep covered until serving.
2. Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3–4 minutes until soft and translucent. Stir in garlic and ginger, cooking until fragrant.
3. Bloom the spices: Add curry powder and turmeric to the pan. Stir constantly for 30 seconds until the spices release a warm, aromatic scent.
4. Cook the chicken: Add cubed chicken to the skillet, seasoning with salt and pepper. Cook for 5–7 minutes until lightly browned on the outside.
5. Simmer the sauce: Stir in coconut milk, chicken broth, and tomato paste. Bring to a gentle simmer and cook for 10–15 minutes until the sauce thickens and the chicken reaches 165°F (74°C).
6. Adjust and finish: Taste and adjust seasoning if needed. The sauce should be creamy, smooth, and richly spiced.
7. Serve: Spoon warm rice onto plates and top with creamy chicken curry. Garnish with fresh cilantro and serve immediately.

FAQs

Q1: Can I use chicken thighs instead of breasts?
Yes. Thighs are slightly more tender and flavorful and work beautifully in curry dishes.

Q2: How can I make the curry spicier?
Add chili flakes, fresh chopped chili, or a pinch of cayenne pepper to increase heat.

Q3: Can I store leftovers?
Yes. Store chicken curry with rice in airtight containers for up to 4 days. Reheat gently on the stovetop or in the microwave.

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