Curry chicken is a popular meal throughout the world, particularly in South Asia and the Caribbean. It’s a tasty and aromatic dish made with chicken in a creamy, spicy curry sauce.
Here is a basic recipe for curry chicken:
2 pounds (approximately 1 kg) bone-in or boneless chicken pieces (depending on preference) – 2 teaspoons curry powder
1 finely chopped onion – 3 minced garlic cloves – 1 grated ginger thumb – 2 tablespoons vegetable oil – 1 cup coconut milk
1 cup chicken broth 1 tsp turmeric powder
1 tsp cumin powder – 1 tsp coriander powder
1 tsp paprika (optional, for extra heat)
Season with salt and pepper to taste – Garnish with fresh cilantro or parsley (optional)
In a large mixing bowl, combine the chicken pieces, curry powder, salt, and pepper. Make sure the spices are uniformly distributed on the chicken.
In a large skillet or pot, heat the vegetable oil over medium heat. Sauté the onion, garlic, and ginger until the onion is transparent and aromatic.
Cook until the seasoned chicken pieces are browned on all sides in the skillet. This helps to keep the juices in and improves the flavor.
Combine the coconut milk, chicken broth, turmeric powder, cumin powder, coriander powder, and paprika in a separate bowl. To mix the spices, stir well.
Pour the coconut milk mixture over the chicken in the skillet. Stir everything together to coat the chicken with the sauce.
Reduce the heat to low, cover the skillet, and cook for 30-40 minutes, or until the chicken is cooked through and tender.
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