Creamy Chicken Curry (Print Version)
# Ingredients:
→ Spice Blend
01 -
1 teaspoon turmeric
02 -
1 teaspoon ground cumin
03 -
½ teaspoon black pepper (adjust if needed)
04 -
1 teaspoon salt
05 -
½ teaspoon garlic powder
06 -
1 teaspoon ground coriander
07 -
1 teaspoon cayenne pepper
→ Main Components
08 -
3 tablespoons coconut or olive oil, divided
09 -
3 medium tomatoes, diced
10 -
1 medium onion, finely chopped
11 -
1 jalapeño, deseeded and diced
12 -
1 tablespoon fresh ginger, minced
13 -
4 skinless, boneless chicken breast fillets
14 -
3 cloves of garlic, minced
15 -
2 tablespoons chopped fresh herbs like parsley or cilantro
16 -
1 can (14 ounces) unsweetened coconut milk
17 -
2 tablespoons fresh-squeezed lemon juice
# Instructions:
01 -
Toss the coriander, turmeric, cumin, garlic powder, cayenne, salt, and black pepper together in a large bowl. Stir them up well until they're totally blended. This is the foundation for your seasoning magic!
02 -
Toss your chicken breasts into the spice mixture. Rub every piece well with the blend, ensuring they’re evenly coated all over for that bold, seasoned taste.
03 -
In a big pan, heat 2 tablespoons of oil over medium heat. Once the oil's ready, place the chicken in and fry each side for 6-8 minutes till golden and cooked through. Set them aside on a plate and lightly cover them with foil to stay juicy.
04 -
With the same pan, don’t wipe it down—the leftover bits pack flavor! Add the remaining oil, then toss in the onion, garlic, ginger, and jalapeño. Cook for about 5 minutes, stirring occasionally, until the onion’s soft and translucent.
05 -
Add chopped tomatoes and the lemon juice to the pan. Give it a stir and add a pinch of salt and pepper if you like. Cook until the tomatoes break down and create a slightly saucy texture, roughly 5 minutes.
06 -
Pour the coconut milk into the pan and stir until it’s nicely combined. Let it simmer gently for around 5 minutes, allowing the sauce to thicken slightly and become creamy.
07 -
Place the chicken (plus any juices sitting on the plate) back into the pan. Keep the heat low and cook for another 5 minutes so the chicken can soak up the saucy flavors.
08 -
Finish up by adding a sprinkle of parsley or cilantro for a pop of fresh flavor. Serve it warm with naan or rice to scoop up all that creamy sauce.
# Notes:
01 -
This cozy dish combines the rich creaminess of coconut milk with aromatic spices for an adventurous taste.
02 -
For less heat, cut down on the cayenne and jalapeño, or leave the jalapeño seeds for extra spice.
03 -
Store leftovers in the fridge for up to 3-5 days. The flavors actually get better as they sit!