Description
A flavorful and aromatic Indian Chicken Curry made with tender chicken breast pieces simmered in a spiced coconut milk sauce. This recipe combines toasted curry powder, garam masala, and cayenne pepper with fresh ginger, garlic, onion, and jalapeno to create a rich and comforting dish perfect for serving with rice or Indian breads.
Ingredients
Scale
Spices and Marinade
- 2 tablespoons yellow curry powder
- 1 1/2 teaspoons garam masala
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon kosher salt
Chicken and Liquids
- 1 1/2 pounds chicken breast, chopped into 1-2 inch pieces
- 1 13-ounce can coconut milk
- 1 cup chicken broth
- 1 tablespoon fresh lemon juice (about half a lemon)
Vegetables and Aromatics
- 1 medium onion, chopped
- 1 jalapeno, seeded and chopped
- 1 tablespoon garlic, smashed and minced (approx. 3-4 cloves)
- 1 tablespoon ginger, peeled and minced
Other
- 3 tablespoons olive oil
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1/2 cup cilantro, chopped
Instructions
- Toast Spices: In a large 12-inch dry skillet set over medium heat, toast 2 tablespoons curry powder, 1 1/2 teaspoons garam masala, and 1/4 teaspoon cayenne pepper for 1-2 minutes. Stir constantly to avoid burning. Remove from heat and transfer toasted spices to a small bowl.
- Prepare Chicken: Chop chicken breast into bite-sized 1-2 inch pieces. Sprinkle with 1 teaspoon kosher salt and place in a medium bowl.
- Marinate Chicken: Add half of the toasted spices to the chicken and stir to coat all pieces evenly.
- Add Coconut Milk: Pour the entire can of coconut milk over the chicken in the bowl. Let it marinate briefly while preparing vegetables.
- Chop Vegetables: Chop onion and jalapeno, removing seeds and membranes from jalapeno for milder heat.
- Prepare Garlic and Ginger: Smash, peel, and mince garlic cloves to yield 1 tablespoon. Peel ginger using a spoon and mince 1 tablespoon.
- Heat Oil: Add 3 tablespoons olive oil to the skillet used for toasting. Heat over medium-high until shimmering.
- Sauté Onions and Jalapeno: Add chopped onion and jalapeno to the hot oil. Sprinkle remaining toasted spices over them. Sauté for 4-6 minutes until onions are translucent, adding more oil if spices start sticking.
- Add Garlic and Ginger: Stir in garlic and ginger, sautéing for 1 minute until fragrant without browning. Adjust heat or add oil if needed.
- Add Lemon Juice: Pour in 1 tablespoon fresh lemon juice and stir into the sautéed mixture.
- Add Chicken and Liquids: Add marinated chicken with coconut milk and 1 cup chicken broth to the skillet. Stir well and bring to medium-high heat.
- Simmer: Bring mixture to a gentle boil, then reduce to medium-low heat to maintain a slow simmer with bubbling.
- Make Cornstarch Slurry: In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Add slurry to the curry and stir well to thicken.
- Cook Chicken Through: Simmer on lowest heat maintaining a gentle bubble for 5-8 minutes until chicken is cooked through. Test doneness by cutting a piece with a spoon; chicken should be opaque and tender. Remove from heat promptly to avoid toughness.
- Add Cilantro: Stir chopped cilantro (1/2 cup) into the curry for a fresh finish.
- Serve: Serve hot with jasmine or basmati rice, homemade naan, or buttery roti for a complete meal.
Notes
- Be careful not to burn the toasted spices; constant stirring is key.
- Adjust cayenne pepper quantity based on your preferred spice level.
- Freezing leftover ginger preserves freshness for future use.
- Add more olive oil during sautéing if spices start sticking or the pan becomes too dry.
- Simmer gently to avoid overcooking chicken and retain tenderness.
- Serve the curry with Indian breads or fragrant rice for best experience.
