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One Pot Chicken Curry Recipe

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One Pot Curried Chicken and Rice Flavor Quotient Curry chicken and rice, Curry chicken
One Pot Curried Chicken and Rice Flavor Quotient Curry chicken and rice, Curry chicken from in.pinterest.com

Description

This one pot chicken curry is a delicious and easy to make meal that is perfect for busy weeknights. With just a few simple ingredients such as chicken, curry powder, coconut milk, and a few spices, you can have a flavorful and aromatic dinner ready in no time. The creamy coconut milk gives this dish a rich and creamy taste that is sure to satisfy your cravings. Serve this curry with steamed rice, naan bread, or chapati for a complete meal. Enjoy!

Prep time

This one pot chicken curry recipe takes only about 10 minutes to prepare. All you need to do is chop the chicken, onions, and garlic, and measure out the other ingredients. Once the ingredients are prepped, the rest of the cooking is done in one pot.

Cook Time

This one pot chicken curry recipe takes about 20 minutes to cook. The chicken needs to be cooked through, and the sauce needs to be reduced to a thick and creamy consistency. This process takes about 20 minutes, but it is worth the wait as the flavors really come together to make a delicious curry.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 (14-ounce) can coconut milk
  • Salt and pepper to taste
  • Fresh cilantro, for garnish

Instructions

Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened and beginning to brown, about 5 minutes. Add the chicken and cook, stirring occasionally, until the chicken is cooked through, about 8 minutes.

Add the curry powder, cumin, and turmeric and cook, stirring, until fragrant, about 1 minute. Add the coconut milk and stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, until the sauce is thick and creamy, about 8 minutes.

Season to taste with salt and pepper. Serve the curry over steamed rice, garnished with fresh cilantro, if desired.

Equipment

  • Large saucepan
  • Knife
  • Cutting board
  • Spatula
  • Measuring spoons

Notes

This recipe can be made with any type of chicken; dark meat, white meat, or a combination of both. The cooking time will vary depending on the type of chicken used. If using dark meat, it will take longer to cook through than white meat.

Nutrition: Per Serving

  • Calories: 308
  • Fat: 12.4g
  • Carbohydrates: 11.1g
  • Protein: 34.2g
  • Sodium: 359mg
  • Fiber: 2.3g

Recipe Tips

For a spicier curry, add a diced jalapeno pepper or a pinch of cayenne pepper to the curry when adding the spices. For a milder curry, reduce the amount of curry powder or omit the cumin and turmeric. To make the dish vegetarian, substitute the chicken with an equal amount of diced vegetables such as carrots, bell peppers, or potatoes. To make it vegan, omit the chicken and use coconut milk in place of the regular milk.

For an extra creamy curry, add one can of coconut cream instead of the coconut milk. This will give the curry a richer, creamier texture. If you like your curry to be thicker, let it simmer for a few extra minutes to reduce the sauce. To make the curry more flavorful, add a tablespoon of freshly grated ginger or a teaspoon of garam masala to the curry when adding the spices.


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