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Homemade Chicken Curry

Tender chicken pieces simmered in a rich, aromatic curry sauce, finished with cream and cilantro for a delightful flavor and vibrant color. Perfect served with rice or naan.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Spice Blend
  • 1.5 tsp ground coriander
  • 1 tsp ground cumin
  • 0.5 tsp turmeric
  • 0.5 tsp fennel seeds crushed
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground black pepper
  • 0.25 tsp ground mustard
  • 0.25 tsp ground cloves
Curry Base
  • 2 Tbsp olive oil
  • 1 cup yellow onion chopped
  • 4 cloves garlic minced
  • 1 Tbsp fresh ginger peeled and minced
  • 1 cup low-sodium chicken broth
  • 0.75 cup diced tomatoes drained canned or fresh
  • salt to taste
  • cayenne pepper to taste
Chicken and Finishing
  • 1.5 lbs boneless skinless chicken breasts diced into 1 1/4-inch cubes
  • 1 tsp cornstarch mixed with 2 tsp water, optional
  • 0.33 cup heavy cream
  • 2 Tbsp cilantro chopped

Method
 

Preparation Steps
  1. In a small mixing bowl, whisk together all the ingredients for the spice blend. Set aside.
  2. Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
  3. Add chopped onion and sauté until slightly golden brown, about 4-6 minutes.
  4. Add minced garlic and ginger, sauté for 30 seconds more. Then add the spice blend and sauté for another 30 seconds until fragrant.
  5. Pour in chicken broth and diced tomatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 5 minutes.
  6. Carefully pour the mixture into a blender. Cover the blender with the lid, remove the lid insert, and cover the opening with a clean, folded kitchen towel.
  7. Blend the mixture until well puréed and smooth. Return the puréed sauce to the skillet and heat over medium-high heat.
  8. Season the sauce with salt and cayenne pepper to taste (start with about 0.5 tsp salt and a few dashes of cayenne). Add the diced chicken to the sauce.
  9. Bring the sauce to a simmer, then reduce heat to medium-low. Cover the skillet and simmer until the chicken is cooked through, stirring occasionally, about 8-12 minutes.
  10. If desired, stir in the cornstarch and water slurry during the last minute of cooking to slightly thicken the sauce. If the sauce is too thick, thin it with a little chicken broth.
  11. Stir in the heavy cream until well combined. Serve warm, garnished with chopped cilantro, over basmati rice.

Notes

This chicken curry is incredibly versatile. For a spicier kick, add more cayenne pepper or a pinch of red pepper flakes. Serve with basmati rice, naan bread, or even a side of raita for a complete meal.