Want to escape to another world? Chicken curry is an essential classic that combines simplicity and exotic flavors. With its aromas of mild spices, creamy coconut milk sauce and easy cooking, this dish is ideal for a dinner party with family or friends. It adapts to every taste: spicy or mild, served with basmati rice or naan bread. Get ready to treat your taste buds with this quick and tasty homemade recipe!
600 g chicken breast, cut into pieces
1 medium onion, thinly sliced
2 garlic cloves, minced
1 piece fresh ginger (2 cm), grated
2 tbsp. curry paste or powder (mild or strong to taste)
400 ml coconut milk
2 tablespoons vegetable oil
1 tsp. turmeric
1 tsp ground cumin (optional)
Salt and pepper to taste
1 handful fresh coriander (optional)
1 lime (optional)
Preparing the aromatic base
Heat the oil in a large frying pan or wok. Add chopped onion and sauté over medium heat until translucent.
Add spices
Stir in garlic, ginger, curry powder, turmeric and cumin. Fry for 1-2 minutes to release aromas.
Cook the chicken
Add chicken pieces to skillet. Brown on all sides for 5 to 7 minutes.
Add coconut milk
Pour in coconut milk. Mix well. Season with salt and pepper. Simmer over low heat for 15-20 minutes, until sauce thickens and chicken is cooked through.
Finish
Adjust seasoning. Add chopped fresh coriander just before serving. A squeeze of lime can also spice things up.
Chicken curry is proof that you don't need to spend hours in the kitchen to travel with flavors. This generous, fragrant dish appeals to young and old alike, and can be adapted endlessly according to taste and available ingredients. Whether you're a fan of Indian cuisine or simply curious to try out a new recipe, this chicken curry will quickly become one of your must-tries. Bon appétit!
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Basmati or jasmine rice
Naan or pita bread
Steamed vegetables (broccoli, green beans)
For a smoother, milder curry, you can add a spoonful of cream or plain yoghurt at the end of cooking. For a spicier version, add a little chili or red curry paste.
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600 g chicken breast, cut into pieces
1 medium onion, thinly sliced
2 garlic cloves, minced
1 piece fresh ginger (2 cm), grated
2 tbsp. curry paste or powder (mild or strong to taste)
400 ml coconut milk
2 tablespoons vegetable oil
1 tsp. turmeric
1 tsp ground cumin (optional)
Salt and pepper to taste
1 handful fresh coriander (optional)
1 lime (optional)
Preparing the aromatic base
Heat the oil in a large frying pan or wok. Add chopped onion and sauté over medium heat until translucent.
Add spices
Stir in garlic, ginger, curry powder, turmeric and cumin. Fry for 1-2 minutes to release aromas.
Cook the chicken
Add chicken pieces to skillet. Brown on all sides for 5 to 7 minutes.
Add coconut milk
Pour in coconut milk. Mix well. Season with salt and pepper. Simmer over low heat for 15-20 minutes, until sauce thickens and chicken is cooked through.
Finish
Adjust seasoning. Add chopped fresh coriander just before serving. A squeeze of lime can also spice things up.
