Chicken Curry

Name: Chicken Curry
Prep time: 10 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 2 tbsp. extra-virgin olive oil; 1 medium onion, chopped; 900 g boneless skinless chicken breasts, cut into 2cm pieces; 3 cloves garlic, crushed; 1 tbsp. crushed ginger; 1 tsp. paprika; 1 tsp. ground turmeric; 1 tsp. ground coriander; 1/2 tsp. ground cumin; 400 g tinned chopped tomatoes; 350 mL chicken stock; 120 mL double cream; Salt; Freshly ground black pepper; Basmati rice or naan, for serving; 1 tbsp. freshly chopped coriander, for garnish

By Rian HandlerUpdated: 03 May 2023

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This is the perfect weeknight curry — it's primarily comprised of ingredients you probably already have on hand: chicken, onions, garlic, spices, double cream, and tinned tomatoes. Not a spice lover? All good; while there are a lot of warm-ground spices that season the dish, this curry isn't spicy at all.

Wait, shouldn't there be curry powder in this curry?

Curry powder is simply a combination of various ground spices, which are present in this recipe! This combination of spices will yield that familiar curry flavor, and it's on the milder side. If you're looking to kick up the heat, try stirring in some cayenne a little at a time.

What condiments should I serve with this?

Mango chutneys or lime pickle are great accompaniments for curry. Their uses go way beyond curry, so you won't have any problem getting to the bottom of the jar.

How long will the leftovers last?

Kept in an airtight container, this curry can last up to 4 days.

And don't forget the homemade naan! Or check out our easy guide for how to cook rice and make yourself a perfect fluffy bowl of the good stuff.

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Yields:: 6 serving(s)
Prep Time:: 10 mins
Total Time:: 35 mins

Ingredients

2 tbsp.
extra-virgin olive oil
1
medium onion, chopped
900 g
boneless skinless chicken breasts, cut into 2cm pieces
3
cloves garlic, crushed
1 tbsp.
crushed ginger
1 tsp.
paprika
1 tsp.
ground turmeric
1 tsp.
ground coriander
1/2 tsp.
ground cumin
400 g
tinned chopped tomatoes
350 ml
chicken stock
120 ml
double cream
Salt
Freshly ground black pepper
Basmati rice or naan, for serving
1 tbsp.
freshly chopped coriander, for garnish

Directions

1. Step 1In a large pot over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes. Add chicken and sear until no pink remains, 5 minutes. Stir in garlic and ginger and cook until fragrant, 1 minute.
2. Step 2Add spices and cook until very fragrant, 1 minute. Add tomatoes and stock and bring to a simmer. Stir in double cream, and season with salt and pepper. Simmer until chicken pieces are cooked through and tender, about 10 minutes.
3. Step 3Serve over rice or with naan, garnished with coriander.