This easy Indian chicken curry recipe has a rich and flavorful taste and a creamy and buttery texture. Ready in less than 30 minutes and perfect for lunch or family dinner.
Heat oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes( turn occasionally).
2 tablespoon vegetable oil, 4 chicken breasts
Add onion to the chicken and cook for 5 minutes, until softened.
1 onion
Stir in garlic, ginger, cumin, ground cinnamon, paprika, salt, black pepper and the curry powder. Stir and cook for a further minute.
2 cloves garlic, 2 teaspoon ginger, 2 tablespoon mild curry powder, ½ teaspoon cumin, 1 teaspoon paprika, ½ teaspoon ground cinnamon, ¼ teaspoon black pepper, ½ teaspoon salt
Add tomatoes, tomato puree, chicken stock and coconut milk.
400 ml finely chopped tomatoes, 2 tablespoon tomato puree/paste, 1 cup chicken stock, 400 ml full fat coconut milk
Bring to a boil, then simmer for 10 minutes or until the chicken is cooked through.
Garnish with some fresh parsley and chilli flakes.
Notes
Let the Easy Chicken Curry cool down for five minutes before you serve them so that the flavor and taste would settle in.
To freeze: Let the curry cool down at room temperature first before you transfer it into an airtight container. After that, you may place it inside the freezer already.