easy chicken curry
I still remember the first time I made this easy chicken curry recipe. It was a chilly winter evening, and I was craving something comforting and flavorful. My kids were running around the house, and my husband was stuck in a long meeting. I needed something that would warm my belly and bring everyone together. That’s when I stumbled upon this recipe, and I’ve been hooked ever since. It’s truly a lifesaver on busy nights, and I’ve made it countless times for family gatherings, potlucks, and even just a quick weeknight dinner. The best part? It’s incredibly easy to make, and the flavor is simply divine. Trust me on this one – you’ll be hooked too!
What is easy chicken curry?
Think of it as a comforting hug in a bowl. Easy chicken curry is a popular Indian-inspired dish that’s made with marinated chicken cooked in a rich and creamy tomato-based sauce. It’s essentially a simple and flavorful recipe that’s perfect for a weeknight dinner or a special occasion. The best part? It’s incredibly versatile – you can serve it with rice, naan, or even as a filling for wraps and sandwiches.
Why you’ll love this recipe?
I’ve made this recipe so many times, but I still get excited every time I serve it to my family and friends. Here’s why you
What is the best combination of spices, herbs, and creamy tomato sauce?
Simplicity**: This recipe is a breeze to make, even on a busy night. Simply marinate the chicken, cook the sauce, and combine the two. Easy peasy!
Cost-efficiency**: This recipe is budget-friendly, making it perfect for a family dinner or a potluck. You can also customize it to suit your taste and dietary preferences.
Versatility**: This recipe is incredibly versatile – you can serve it with rice, naan, or even as a filling for wraps and sandwiches. It’s perfect for a weeknight dinner, a special occasion, or even as a snack.
How to Make Easy Chicken Curry
Quick Overview
This recipe is incredibly easy to make, and the best part? It’s ready in under 30 minutes! Simply marinate the chicken, cook the sauce, and combine the two. Serve it over rice or with some naan, and you’re good to go!
Ingredients
For the Main Batter:
* 1 lb boneless, skinless chicken breast or thighs
* 1/2 cup plain Greek yogurt
* 1 tsp garam masala
* 1 tsp cumin powder
* 1 tsp coriander powder
* 1 tsp salt
* 1/2 tsp black pepper
* 2 tbsp lemon juice
For the Filling:
* 2 large onions, diced
* 2 cloves garlic, minced
* 1 large tomato, diced
* 1 cup chicken broth
* 1 cup heavy cream
* 2 tbsp curry powder
* 1 tsp cumin powder
* 1 tsp coriander powder
* Salt and pepper, to taste
For the Glaze:
* 2 tbsp honey
* 1 tbsp lemon juice
* 1 tsp garam masala
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 400°F (200°C). In a large pan, heat 2 tbsp of oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set it aside.
Step 2: Mix Dry Ingredients
In a small bowl, mix together the garam masala, cumin powder, coriander powder, salt, and black pepper. Rub this mixture all over the chicken, making sure it’s evenly coated.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the yogurt, lemon juice, and garam masala. Pour this mixture over the chicken and mix until the chicken is well coated.
Step 4: Combine
Pour the wet ingredients mixture over the chicken and mix until the chicken is well coated. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Step 5: Prepare Filling
In a large pan, heat 2 tbsp of oil over medium heat. Add the onions and cook until they’re translucent, about 5 minutes. Add the garlic and cook for an additional minute. Add the diced tomato and cook until it’s soft and mushy, about 5-7 minutes. Add the chicken broth, heavy cream, curry powder, cumin powder, and coriander powder. Bring the mixture to a simmer and cook until it thickens, about 10-15 minutes.
Step 6: Layer & Swirl
Remove the chicken from the marinade, letting any excess liquid drip off. Add the chicken to the pan with the sauce and stir to combine. Cook for an additional 5-7 minutes, or until the chicken is cooked through and the sauce has thickened.
Step 7: Bake
Transfer the chicken and sauce to a baking dish and bake in the preheated oven for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
Step 8: Cool & Glaze
Remove the chicken from the oven and let it cool for a few minutes. Drizzle the honey, lemon juice, and garam masala over the top of the chicken and sauce. Sprinkle with chopped cilantro and serve hot.
Step 9: Slice & Serve
Slice the chicken and serve it over rice or with some naan. You can also serve it as a filling for wraps and sandwiches. Enjoy!
What to Serve It With
This easy chicken curry recipe is incredibly versatile and can be served with a variety of sides. Here are some ideas to get you started:
For Breakfast: Serve it with some scrambled eggs and toast for a delicious breakfast dish.
For Brunch: Serve it with some naan and a side salad for a delicious brunch dish.
As Dessert: Serve it as a dessert by topping it with some whipped cream and chopped nuts.
For Cozy Snacks: Serve it as a snack by wrapping it in a tortilla and serving it with some salsa and guacamole.
Top Tips for Perfecting Your Easy Chicken Curry
I’ve learned a thing or two about making this easy chicken curry recipe over the years. Here are some top tips to help you perfect it:
Zucchini Prep: Make sure to peel the zucchini before using it in the recipe. This will help it cook more evenly and prevent it from becoming too watery.
Mixing Advice: Make sure to mix the wet ingredients well before adding them to the chicken. This will help the marinade coat the chicken evenly and prevent it from becoming too dry.
Swirl Customization: Experiment with different swirl patterns to create a visually appealing dish. You can also add some chopped cilantro or scallions on top for extra flavor and color.
Ingredient Swaps: Feel free to swap out the chicken for beef, pork, or tofu for a different protein option. You can also substitute the heavy cream with coconut milk or Greek yogurt for a dairy-free option.
Baking Tips: Make sure to bake the chicken in a preheated oven to ensure that it cooks evenly and prevents it from becoming too dry.
Glaze Variations: Experiment with different glaze combinations to create a unique flavor profile. You can also add some honey or maple syrup to the glaze for extra sweetness.
Storing and Reheating Tips
This easy chicken curry recipe can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Here are some storing and reheating tips to keep in mind:
Room Temperature: Store the chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop before serving.
Refrigerator Storage: Store the chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop before serving.
Freezer Instructions: Store the chicken and sauce in an airtight container or freezer bag in the freezer for up to 2 months. Reheat it in the microwave or on the stovetop before serving.
Frequently Asked Questions
Final Thoughts & Conclusion
I hope you’ve enjoyed this easy chicken curry recipe as much as I have! It’s truly a game-changer for busy weeknights or special occasions. Remember to experiment with different swirl patterns and glaze combinations to create a unique flavor profile. Don’t be afraid to try new ingredients or substitutions to make it your own. And most importantly, have fun and enjoy the process of cooking and sharing this delicious dish with your loved ones. Happy cooking!
Stuffed Pepper Soup
Ingredients
Main Ingredients
- 1.5 pound ground beef
- 1 large onion chopped
- 3 cloves garlic minced
- 2 large bell peppers any color, chopped
- 0.5 cup rice uncooked white rice
- 28 ounce diced tomatoes undrained
- 15 ounce tomato sauce
- 4 cup beef broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup shredded cheese cheddar or mozzarella, for topping (optional)
Instructions
Preparation Steps
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the chopped bell peppers, uncooked rice, diced tomatoes (undrained), tomato sauce, and beef broth to the pot. Stir to combine.
- Stir in the dried basil, dried oregano, salt, and black pepper.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the peppers are cooked through.
- Taste and adjust seasoning if needed.
- Serve hot, topped with shredded cheese if desired.
