Description
Chicken Curry Indian is a rich and comforting dish bursting with bold Indian spices and creamy coconut milk (plant-based). This easy-to-make recipe blends aromatic spices, tender chicken pieces, and fresh herbs to create a flavorful meal perfect for busy weeknights or special occasions. Adaptable and nourishing, it offers a warm taste of traditional Indian cuisine accessible to all.
Ingredients
Scale
Protein
- 1.5 lbs chicken pieces (bone-in or boneless)
Vegetables and Aromatics
- 2 medium onions, finely chopped
- 2 tbsp garlic and ginger paste (natural)
- 2 medium tomatoes, fresh or canned, chopped
- Fresh cilantro, for garnish
Spices
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 tsp chili powder (adjust to taste)
- 1 tsp garam masala
Liquids and Oils
- 1 can (400 ml) coconut milk (plant-based)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 2 tbsp neutral vegetable oil or mustard oil
Seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Your Ingredients: Wash and chop the chicken into bite-sized pieces. Finely dice the onions and mince the garlic and ginger paste (natural) so that everything is ready before cooking.
- Sauté the Aromatics: Heat oil in a large pan over medium heat. Add the chopped onions and cook until golden brown, stirring occasionally. Add the garlic and ginger paste (natural) and sauté for an additional minute to release their fragrant aroma.
- Toast the Spices: Sprinkle ground cumin, coriander, turmeric, chili powder, and garam masala into the pan. Stir constantly for about 30 seconds to bloom the spices without burning them, enhancing their aroma and flavor.
- Add Tomatoes and Simmer: Mix in the chopped tomatoes and cook until they become soft and pulpy, thickening the mixture and building a robust curry base. Stir in vegetarian Worcestershire sauce (natural) to add depth and umami to the sauce.
- Cook the Chicken: Add the chicken pieces into the pan, coating them well with the spiced tomato mixture. Let the chicken brown slightly, which helps lock in juices and improve the overall flavor.
- Pour in Coconut Milk (Plant-Based): Pour the coconut milk (plant-based) into the pan and stir everything together. Bring the curry to a gentle simmer, cover with a lid, and let it cook for 20-25 minutes until the chicken is fully cooked and tender, allowing the flavors to meld beautifully.
- Finish with Fresh Herbs: Just before serving, sprinkle fresh cilantro over the curry to add a fresh, vibrant touch that brightens the rich sauce.
Notes
- Toast spices just long enough to unlock their flavor without burning them.
- Use fresh garlic and ginger paste (natural) for the best aroma and taste.
- Simmer gently to keep the chicken tender and let flavors develop.
- Adjust the amount of coconut milk (plant-based) to reach your preferred sauce thickness.
- Let the curry rest off the heat for a few minutes before serving to deepen the flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 18 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 65 mg
Keywords: Chicken curry, Indian chicken curry, coconut milk curry, easy chicken curry, spicy chicken curry, plant-based coconut milk
