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Aromatic Chicken Curry (Indian-Inspired)

A flavorful, cozy, and easy-to-make chicken curry with garlic, ginger, and warm spices, perfect with naan, flatbread, or even polenta!

Ingredients
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced or grated
  • 1 small piece of fresh ginger, peeled and grated (about 1 tbsp)
  • 3 chicken breasts (or boneless chicken thighs), cut into cubes
  • 3 tablespoons oil (sunflower, vegetable, or your choice)
  • 1 heaping tbsp tomato paste
  • 1 heaping tbsp mango curry powder (or regular curry powder if unavailable)
  • ¼ cups water
  • Salt, to taste
  • 1 cup coconut milk (or cooking cream as substitute)
  • Fresh coriander (or parsley), for garnish
  • Optional: Cooking cream for garnish
Instructions
  1. Prepare Aromatics and Chicken
    1. Finely chop the onion, mince or grate garlic, and grate the peeled ginger using a small grater.
    2. Cut the chicken breast into medium-sized cubes — not too big, not too small.
  2. Sauté the Base
    1. Heat 2–3 tbsp oil in a large pan over medium heat.
    2. Add the chopped onion and sauté for about 1 minute.
    3. Add garlic and ginger, cook for 2 more minutes, until fragrant and slightly softened.
  3. Cook the Chicken
    1. Add the cubed chicken and cook for 3–4 minutes, stirring occasionally, until the color changes and it starts to cook through.
  4. Add Flavor
    1. Stir in 1 heaping tbsp of tomato paste and cook for 1 minute.
    2. In a small bowl, mix 1 heaping tbsp curry powder (mango curry or any curry blend) with ¼ cup water, then add to the pan.
    3. Mix everything well and cook for another 2 minutes to develop the flavor.
    4. Season with salt to taste.
  5. Simmer the Curry
    1. Add 1 cup coconut milk (or cooking cream) and stir to combine.
    2. Reduce heat to low and simmer uncovered for ~30 minutes, stirring occasionally, until the sauce thickens and flavors meld.
  6. Finish and Serve
    1. Garnish with a drizzle of cooking cream and fresh coriander (or parsley).
    2. Serve hot with naan, flatbread, or even polenta!
Read it online: https://yummy.expert/recipe/aromatic-chicken-curry-indian-inspired/