Chicken Curry

Name: Chicken Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: India
Ingredients: 500 g of chicken breast; 1 large onions; 2 garlic cloves; 1 tbsp of ginger; 2 tbsp of vegetable oil; 400 ml of coconut milk; 2 tbsp of red curry paste; 1 tbsp of tomato paste; 1 tsp of turmeric; 1 tsp of ground coriander; salt; pepper; A few leaves cilantro; cooked basmati rice

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This chicken simmers in a creamy red curry and coconut milk sauce. 🍛 The dish keeps for 3 days in the refrigerator and tastes even better reheated.

Total time: 40 min
Prep: 15 min
Cook: 25 min
Difficulty: Medium
Per person: €3.75

By the CookinBreak team

Goes well with

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Nutrition facts

per serving · estimate

390kcal

Protein32 g33%
Carbs10 g10%
Fat24 g56%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For perfectly cooked, fragrant basmati rice, use a ratio of 1 part rice to 1.5 to 2 parts water, depending on your preferred texture. Rinse the rice in cold water before cooking to remove excess starch and get nicely separated grains. Once cooked, let the rice rest covered for a few minutes before serving for an even lighter, fluffier texture. 🍚✨

Freezing : Can you freeze this recipe?

Yes

Works very well, up to 3 months. Place in individual portions in zip bags or airtight containers after cooling completely. The rice also freezes well separately.

Storage : How long does it keep?

Keeps 3 to 4 days at most in an airtight container in the fridge. Store the basmati rice separately.

Making ahead : Can you make it the day before?

Yes

Cut the chicken and vegetables and prepare the spice mix. Store separately in the fridge in airtight containers.

Reheating : How do you reheat it?

Reheat in a saucepan over low heat to avoid drying out the chicken, or in the microwave at medium power, stirring regularly. The rice can be reheated in the microwave or by steaming.

Variations

Add vegetables such as bell peppers, zucchini or chickpeas for a more complete dish.
Replace the chicken with shrimp or firm tofu, which cook faster.
Use green or yellow curry paste to change the intensity and color of the sauce.

Mistakes to avoid

Not browning the chicken before adding liquid: the sauce lacks flavor. Brown it on all sides.
Adding the coconut milk without first sautéing the spices: they stay raw. Heat them with the chicken before pouring in the milk.
Letting it boil too hard: the sauce separates and the chicken toughens. After it comes to a boil, lower to medium-low and cover.

Frequently asked questions

Can I use chicken thighs instead of breast?

Yes, boneless thighs give more tender, more flavorful meat. Cut them into pieces and allow a few extra minutes of simmering so they are tender all the way through.

How do I mellow or spice up this curry?

For a milder dish, use less curry paste and keep the coconut milk. To spice it up, add a little paste or fresh chili at the end of cooking. Always taste before seasoning.

What should I serve with chicken curry?

Cooked basmati rice is the ideal side, because it soaks up the creamy sauce. You can also serve naan bread or steamed vegetables. Sprinkle with fresh cilantro leaves just before serving.

Can I replace the coconut milk with cream?

Yes, liquid crème fraîche works, but the dish loses its coconut aroma and becomes heavier. For a lighter sauce, use light coconut milk and keep the same simmering time.