Imagine bringing the rich, aromatic flavors of your favorite Indian takeaway straight to your dining table - without the hefty price tag or delivery wait! This homemade chicken curry is about to revolutionize your weeknight dinner routine, offering a mouthwatering experience that's both simple to prepare and incredibly delicious. In just 45 minutes, you'll transform ordinary ingredients into an extraordinary meal that will have your family and friends wondering if you've secretly trained with a professional chef.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 500g chicken thighs, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 400ml coconut milk
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Begin by gathering all your ingredients on a clean countertop. Make sure your chicken thighs are diced into bite-sized pieces for even cooking.
- In a large skillet or saucepan, heat a tablespoon of oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and slightly golden.
- Add the minced garlic and grated ginger to the pan. Stir well and cook for an additional 1-2 minutes until fragrant, being careful not to let the garlic burn.
- Next, add the diced chicken thighs to the pan. Stir to coat the chicken with the onion, garlic, and ginger mixture. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
- Sprinkle the curry powder over the chicken and mix well to ensure the chicken is evenly coated with the spices. Cook for another 2 minutes to toast the spices slightly, enhancing their flavor.
- Pour in the coconut milk, stirring well to combine all the ingredients. Bring the mixture to a gentle simmer.
- Reduce the heat to low and let the curry simmer for about 15-20 minutes. This allows the chicken to cook through and the flavors to meld together. Stir occasionally to prevent sticking.
- After 15-20 minutes, check the chicken for doneness. It should be tender and cooked through. If needed, season with salt to taste.
- Once cooked, remove the pan from heat. Serve the chicken curry hot, garnished with fresh cilantro leaves for an added burst of flavor and color.
- This takeaway-style chicken curry pairs wonderfully with steamed rice, naan bread, or your favorite side dishes. Enjoy your homemade takeaway experience!
Tips
- Choose the Right Chicken: Opt for chicken thighs for maximum tenderness and flavor. They're more forgiving than breast meat and stay juicy during cooking.
- Toast Your Spices: When adding curry powder, let it cook for a minute or two to release its full aromatic potential and deepen the flavor profile.
- Coconut Milk Magic: Use full-fat coconut milk for a richer, more authentic curry sauce that clings perfectly to the chicken.
- Low and Slow: Simmer the curry on low heat to allow the flavors to meld and the chicken to become tender without overcooking.
- Fresh Garnish: Always add fresh cilantro at the end to bring a bright, fresh contrast to the rich, creamy curry.
- Make Ahead Friendly: This curry actually tastes even better the next day, so don't hesitate to make it in advance for meal prep!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 28g
Fat: 26g
Saturated Fat: 18g
Cholesterol: 140mg
