How can I make chicken curry taste better?

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric . Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

What to add to curry to make it more flavorful?

Aromatics: Start with a flavorful base of aromatics such as onions, garlic, and ginger . Sautéing these ingredients well can add depth to the overall flavor of your curry.

Why does my chicken curry taste bland?

Curries can be bland if you haven't used enough of the base aromatics of garlic, ginger, and onion . The onion should be caramelized in oil until well browned and flavorful.

How do restaurants make curry so creamy?

As we've mentioned, some Indian dishes use a cream-based curry sauce. Usually using a cream is combined with other thickening and flavour-adding ingredients, such as carmelized onions blended into a paste (or simply minced and clarified) .

What adds depth to a curry?

Transform your curry with a simple topping! Toasted sesame seeds, desiccated coconut or a sprinkle of fresh pomegranate adds another layer of depth to your creation.

What is the secret ingredient for curry?

Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.

What spice gives curry its flavor?

A curry mix has a warm, robust spicy taste as a result of combining roasted and grounded coriander seeds, turmeric, cumin and chili peppers . Other spices commonly found within the blend are fenugreek, clove, mustard, black pepper, nutmeg or ginger.

What curry has the best flavor?

If you're looking for a flavor-rich curry, try the Goan curry . This dish is made with chicken or shrimp and is usually served with rice and naan bread. It's a popular option at restaurants across the country, and it's worth trying if you're in the mood for something different.

Does cooking curry longer make it taste better?

Let it cook for as long as possible. Simmering a curry allows time for the flavours to infuse; a long, slow simmering time generally produces the best curry . Flavours will continue to infuse even when the curry is taken off the heat, so do allow time for the curry to “rest” and cool down before serving.

Should I add sugar to curry?

Sugar. Sugar balances the spices and mellows out the heat from the chillies . It also helps to counter any acidity or bitterness. Some people prefer their Chicken Curry sweeter, but don't add too much.

What is the secret of Indian curry?

Build a deep flavour The three core ingredients of almost any Indian curry are garlic, onion and ginger. There are a few styles of curries that don't use garlic to ensure subtle flavour isn't overwhelmed, but it's a good rule of thumb that those three ingredients are likely to be included.

What is the secret to Thai curry?

The secret to making amazing Thai curries is to use plenty of aromatics , like onion, ginger and garlic. Choose full-fat coconut milk for its richness (you won't regret it!). Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.

How do I make my curry thick and creamy?

How to Thicken Curry Add dairy. Many curry sauces have a creamy texture, so try adding more dairy—like Greek yogurt, heavy cream, or a thick non-dairy ingredient like coconut cream—to thicken a watery curry sauce. Add ground nuts. ... Add lentils. ... Add peanut butter. ... Add a tomato product. ... Start with a roux. ... Use a slurry. Jan 20, 2022

Chicken Curry Recipe (30 Minutes!) - Wholesome Yum (2024)

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Table Of Contents hide

Why This Is My Best Chicken Curry Recipe
Chicken Curry Ingredients
How To Make Curry Chicken
Storage Instructions
What To Serve With Chicken Curry Recipes
More Indian Chicken Recipes
Tools To Make Chicken Coconut Curry
Chicken Curry Recipe (30 Minutes!)

Have you been missing your favorite Indian takeout meal? Then this easy chicken curry recipe is for you! It’s surprisingly simple to make at home. Chicken coconut curry is rich and warming, with a little spice and a whole lot of coconut cream curry flavor, just like my coconut curry soup. Serve it over rice for a classic taste, but it would also be fantastic over cauliflower rice.

Why This Is My Best Chicken Curry Recipe

Creamy coconut sauce with spicy curry flavor
Juicy, tender chicken
Natural, common ingredients found in any grocery store
Made in one pan or pot, for easy cleanup
Done in 30 minutes
Naturally gluten-free and healthy

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Chicken Curry Ingredients

This section explains how to choose the best ingredients for this Indian chicken curry recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

Olive Oil– Used for sauteing. Any heat-safe cooking oil, such as avocado oil, also works.
Onion – Traditional chicken curry recipes typically use red onions, but I used a white onion. Feel free to use red or yellow if that’s what you have on hand.
Chicken– I used boneless skinless chicken breasts, but boneless skinless chicken thighs also work if you prefer dark meat. Cut into bite-sized pieces. If you only have bone-in chicken, you can cook it whole without cutting into pieces, but it will take longer to cook through.
Canned Diced Tomatoes– To prevent the curry coconut chicken from getting too watery, be sure to drain the diced tomatoes before adding them to the coconut chicken curry.
Coconut Milk – You won’t need the entire can of coconut milk, just the cream part. Place the can in the fridge overnight — this will separate the coconut cream from the coconut water and you’ll be able to skim the cream from the top. Alternatively, you can just buy canned coconut cream, or Greek yogurt should also work.
Chicken Broth – I use reduced-sodium store-bought or my homemade chicken broth. You could also use chicken bone broth as well.
Garlic– Fresh garlic adds the best flavor, but you could use jarred minced garlic for convenience. If you don’t have any of either, you can substitute 1/2 teaspoon of garlic powder.
Curry Powder – This spice blend of turmeric, chili powder, coriander, cayenne pepper, and other spices is a must for this dish! If yours doesn’t have cumin in it, add 1 teaspoon of cumin to the recipe.
Other Spices – Ground ginger, paprika, and sea salt.

Some curry chicken recipes add sugar as well, but I don’t find this necessary. The tomatoes and coconut milk add a little natural sweetness on their own.

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How To Make Curry Chicken

This section shows how to make chicken curry with coconut milk, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

Saute the onion. Heat oil in alarge saute panover medium heat. Add the onion and saute until translucent and browned.
Sear the chicken. Push onion to the side. Increase to medium-high heat. Add another tablespoon oil and add chicken in a single layer. Saute the chicken only to brown the outside.

Chicken Curry Recipe (30 Minutes!) - Wholesome Yum (4)

Chicken Curry Recipe (30 Minutes!) - Wholesome Yum (5)

Make the chicken curry sauce. Add diced tomatoes, coconut cream (skimmed from the top of canned coconut milk), chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Stir everything together.

TIP: Only use the cream portion of your canned coconut milk.

This is the important secret trick! If you want your curry to taste like it came from an Indian restaurant (which you do!), only use the cream. Most cans of coconut cream will have directions to shake the can before using. DON’T do this. Simply open the can and scoop out the thick cream portion. Thanks to my friend, Emily from My Everyday Table, for this tip!

Simmer. Bring the mixture to a boil, then reduce heat. Cover and simmer until the chicken is cooked through, sauce is thick, and flavors develop to your liking. Garnish with cilantro, if desired.

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Storage Instructions

Store: Allow coconut curry chicken to cool completely. Store leftovers in an airtight glass container in the refrigerator for up to 5 days. (Curry will stain some plastic storage containers — beware!)
Meal prep: Chicken coconut curry is similar to soups and chilis where it gets even better after a day in the fridge. Simply make the full recipe ahead of time and store.
Reheat: Warm on the stove or in microwave until hot. If it’s too thick, you can thin it out with a bit of water or broth, or even a bit more coconut cream.
Freeze: Chicken curry recipes freeze quite well. Once it has cooled, store it in an airtight container in the freezer. Or, to save space, store in a freezer bag and lay it flat so that it freezes flat. Once it’s solid, you can stand it up.

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What To Serve With Chicken Curry Recipes

This is important… because you don’t want to lose any of the flavorful curry sauce! Here’s what I like to pair with this dish:

Rice – Serve chicken curry over a bowl of basmati rice, or for lighter options, try cauliflower rice (shown in the photos above) or shirataki rice.
Naan – Classic Indian curry dishes include a side of naan.
Vegetables – A side of roasted cauliflower, sauteed broccoli, or garlic roasted bok choy pair well with Indian cuisines. You can also add Indian spices, such as curry powder, to roast potatoes.

More Indian Chicken Recipes

If you like dishes with a little kick, try these other spicy Indian-inspired favorites:

Chicken Korma

Butter Chicken

Tandoori Chicken

Large Saute Pan– To make the best chicken curry recipe, be sure to use a nonstick saute pan. This will prevent the sauce from sticking to the bottom of the pan while it cooks.

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Recipe Card

4.92 from 150 votes☝️ Click stars to rate or click here to leave a review!

Chicken Curry Recipe (30 Minutes!)

This easy chicken curry recipe makes the best chicken coconut curry, with simple ingredients like chicken, coconut milk, tomatoes and spices.

Prep: 5 minutes

Cook: 25 minutes

Total: 30 minutes

Author: Maya Krampf from WholesomeYum.com

Servings: 6 (adjust to scale recipe)

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Ingredients

Tap underlined ingredients to see where to get them.

2tbspOlive oil(divided)▢
1/2largeOnion(chopped)▢
1lbBoneless skinless chicken breast(cut into bite size pieces)▢
114.5-oz canDiced tomatoes(drained)▢
7oz Coconut milk(only the cream part skimmed from the top of a 14-oz can)▢
1/4cupChicken broth, reduced sodium▢
4clovesGarlic(minced)▢
1 1/2tbspCurry powder (+1 tsp cumin if your curry powder doesn’t include it)▢
1tspGround ginger▢
1tspPaprika▢
1/2tspSea salt(to taste)▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

Heat oil in a large saute pan over medium heat. Add the onion and saute for about 7 to 10 minutes, until translucent and browned.
Push the onion to the side. Increase heat to medium high. Add another tablespoon oil and the chicken in a single layer. Saute the chicken for just 1 to 2 minutes per side, only to brown the outside.
Add the diced tomatoes, coconut cream, chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Stir everything together. Adjust salt to taste.
Bring the mixture to a boil, then reduce heat, cover, and simmer for about 15 to 20 minutes, until the chicken is cooked through, sauce is thick, and flavors develop to your liking.

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Recipe Notes

Serving size: 3/4 cup

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories251

Fat17g

Protein14g

Total Carbs8g

Net Carbs6g

Fiber2g

Sugar2g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course:Main Course

Cuisine:Indian

Keywords:chicken coconut curry, chicken curry recipe, keto chicken curry

Calories: 251 kcal

Coconut Chicken Curry Recipe

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