Chicken Curry

Gazakitchen-Chicken Curry


  • 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 tomato, finely chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 can coconut milk (13.5 oz)
  • Salt to taste
  • Chopped fresh cilantro for garnish


  1. In a large skillet or Dutch oven, heat the vegetable oil over medium heat.
  2. Add the chopped onion to the skillet and cook until soft and translucent, about 5-7 minutes.
  3. Add the minced garlic and grated ginger to the skillet and cook for another 1-2 minutes, or until fragrant.
  4. Add the chopped tomato and tomato paste to the skillet and cook until it has broken down and become soft, about 5-7 minutes.
  5. Add the curry powder, ground cumin, ground coriander, turmeric, paprika, and cayenne pepper (if using) to the skillet and stir to combine.
  6. Add the chicken to the skillet and cook until it is browned on all sides, about 5-7 minutes.
  7. Pour in the coconut milk and stir to combine.
  8. Bring the mixture to a simmer and reduce the heat to low.
  9. Cover the skillet and let the curry simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
  10. Season the curry with salt to taste and garnish with chopped cilantro.
  11. Serve hot with steamed rice or naan bread.

Enjoy your delicious and comforting Chicken Curry!

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