Description
A delicious chicken curry made with aromatic spices and served with rice and naan.
Ingredients
Scale
- 2 tablespoons salted butter
- 2 pounds mixed chicken breasts and thighs
- 1 yellow onion, chopped
- 1 tablespoon fresh garlic, chopped
- 2 teaspoons ground ginger
- 2 teaspoons cumin
- 2 teaspoons turmeric
- 1 teaspoon cayenne pepper
- 1 can (14 ounce) coconut milk
- 1 can (14 ounce) crushed tomatoes
- 1 cinnamon stick or star anise (optional)
- salt to taste
- 1/2 cup fresh cilantro, chopped
- rice and naan for serving
Instructions
- In a large Dutch oven, add the butter, the chicken, onions, garlic, ginger, cumin, turmeric, cayenne, and season with salt. Cook until the chicken is seared and the spices are fragrant, 5-8 minutes.
- Pour over the coconut milk and tomatoes. If using, add the cinnamon and/or star anise. Stir to combine, bring the sauce to a simmer, and cook for 10-15 minutes until the sauce has thickened.
- At this point, you can cook the curry on low, up to all day. Add water if the sauce is too thick.
- Stir in half of the cilantro.
- Serve the chicken and sauce over bowls of rice with fresh naan. Top with extra cilantro.
- Enjoy!
Notes
- Adjust the spices according to your taste preference.
- This dish can be cooked in a slow cooker for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 7 grams
- Sodium: 800 mg
- Fat: 30 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 5 grams
- Protein: 35 grams
- Cholesterol: 100 mg