Chicken Curry with Coconut Milk and Indian Spices
Want to travel to India without leaving your kitchen? Then treat yourself to this chicken curry with coconut milk, a comforting classic that warms the heart and delights your taste buds. Each bite is a whirlwind of gentle, aromatic spices, softened by the creamy richness of coconut milk. It's the kind of dish that fills your home with a welcoming aroma and brings everyone together around the table. I personally discovered it during an impromptu dinner with friends, and it has since become my Sunday comfort. Get ready for an explosion of flavors that truly smells of authenticity!
Ingredients
- Chicken (thighs or fillets)600 g
- Onions2 medium
- Fresh ginger2 cm
- Garlic3 cloves
- Crushed tomatoes (canned)400 g
- Coconut milk400 ml
- Ground turmeric1 teaspoon
- Ground cumin1 teaspoon
- Garam masala2 teaspoons
- Ground coriander1 teaspoon
- Sweet paprika1/2 teaspoon
- Saltto taste
- Sunflower oil2 tablespoons
- Fresh coriander (for garnish)a few sprigs
- Basmati rice (to serve)300 g
Nutrition
Instructions
- 1
Cut the chicken into pieces. Finely chop the onions, grate the ginger, and mince the garlic.
- 2
Heat the oil in a large pot. Sauté the onions until translucent. Add the ginger, garlic, and all spices (turmeric, cumin, garam masala, coriander, paprika). Cook for 1 minute.
- 3
Add the chicken pieces and brown them lightly on all sides.
- 4
Pour in the crushed tomatoes, stir, cover, and simmer on low heat for 15 minutes.
- 5
Add the coconut milk and salt. Cook uncovered for another 15 minutes, stirring occasionally, until the sauce thickens.
- 6
Serve the curry hot, garnished with fresh coriander, and accompanied by basmati rice.
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