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For a creamy spiced chicken curry, you need some key items. - Chicken and Produce - 500g chicken breast, diced - 1 large onion, finely chopped - 3 cloves garlic, minced - 1 inch ginger, grated - Spices and Pantry Items - 2 tablespoons vegetable oil - 1 can (400ml) coconut milk - 2 tablespoons tomato paste - 1 tablespoon curry powder - 1 teaspoon garam masala - 1 teaspoon turmeric powder - 1 teaspoon cumin seeds - 1 red chili, sliced (optional for heat) - Salt and pepper to taste - Optional Garnishes - Fresh cilantro for garnish Each ingredient plays a role in building flavor. The chicken brings protein, while the spices create warmth. Coconut milk adds creaminess, making the dish rich and comforting. You can adjust the heat with the red chili. Fresh cilantro brightens the curry and adds color. Enjoy mixing these flavors to create your unique home delight. For more detailed steps, check the Full Recipe. Start by heating 2 tablespoons of vegetable oil in a large pot over medium heat. Once hot, add 1 finely chopped onion. Sauté the onion until it turns translucent. This usually takes about 4-5 minutes. Next, stir in 3 minced garlic cloves and 1 inch of grated ginger. Cook this mixture for another 2 minutes until it smells amazing. Now it's time to cook the spices. Add 1 teaspoon of cumin seeds, 1 tablespoon of curry powder, 1 teaspoon of garam masala, and 1 teaspoon of turmeric to the pot. Stir the spices with the onions for about 1-2 minutes. This step helps release their rich flavors. Now, we’ll brown the chicken. Add 500g of diced chicken breast to the pot. Stir it well so the chicken gets coated with the spice mix. Cook the chicken for about 5-7 minutes. You want it to be lightly browned on all sides. Next, it’s time to mix in the liquids. Add 2 tablespoons of tomato paste, then pour in 1 can of coconut milk. Stir everything together until it is well combined. This will create a creamy base for your curry. Now, bring the mixture to a gentle simmer. Reduce the heat to low and cover the pot. Let it simmer for 15-20 minutes. This allows the chicken to cook through and become tender. After simmering, check the seasoning. Adjust with salt and pepper to taste. If you like a bit of heat, you can add sliced red chili at this stage. Let it simmer for another 5 minutes to meld those wonderful flavors together. When you're ready to serve, remove the pot from heat. Garnish with freshly chopped cilantro. For a delightful meal, serve the curry hot over fluffy basmati rice or with warm naan bread. You can sprinkle extra cilantro and chili flakes for a lovely presentation. Enjoy your creamy spiced chicken curry! For the complete recipe, check out the Full Recipe. Choosing the right spices makes all the difference in your creamy spiced chicken curry. Use fresh spices for the best taste. Here are my favorites: - Curry Powder: This is your base. It brings warmth. - Garam Masala: Adds a rich, aromatic flavor. - Turmeric: Gives color and an earthy taste. - Cumin Seeds: Adds a nutty note. You can also add some extras for depth: - Cinnamon Stick: A small piece can add warmth. - Cardamom Pods: Crush them for a sweet aroma. - Lemon Zest: Brightens the dish and adds freshness. Cooking times may change based on the chicken cuts you use. Here are some tips: - Chicken Thighs: They are juicier and need about 20 minutes to cook. - Bone-in Chicken: If you use this, allow 30-40 minutes of simmering. Achieving a creamy consistency is key. Here’s how: - Coconut Milk: Stir it in slowly to avoid lumps. - Simmer Gently: A low simmer helps blend the flavors and keep it creamy. - Blend It: If you want a super smooth texture, blend the curry before serving. These tips will help you make a flavorful and creamy dish. For the complete recipe, check out the Full Recipe. {{image_2}} To make this creamy spiced chicken curry dairy-free, swap coconut milk for regular milk. Coconut milk adds rich flavor and creaminess without dairy. You can also use almond milk or cashew cream. Both options keep the curry tasty. For vegetarian or vegan options, replace chicken with tofu or chickpeas. Tofu absorbs flavors well and gives a nice texture. Chickpeas add protein and fiber. Follow the same steps in the full recipe. The result will be a delicious and filling dish. You can adjust the heat of your curry by using different chilies. For a mild curry, use bell peppers instead of hot chilies. If you want it spicier, add green or serrano chilies. Each type of chili brings a unique flavor and heat level. Add heat at the end for a fresh kick. This keeps the chili flavor bright. If you add it at the start, the spice infuses throughout. This deepens the overall flavor. Choose based on your taste for heat and balance. After cooking, let your creamy spiced chicken curry cool down. Place it in an airtight container. This keeps the curry fresh in the fridge for up to three days. If you want to store it for longer, freezing is a great option. Divide the curry into smaller portions. Use freezer-safe bags or containers. It can last up to three months in the freezer. Just remember to label the containers with the date. To reheat, the best method is on the stove. Pour the curry into a pot over low heat. Stir often to keep it from sticking. If the curry seems too thick, add a splash of water or coconut milk. This helps regain its creamy texture. You can also use a microwave, but stir halfway through for even heating. For side dishes, serve with rice or warm naan bread. These pair well and soak up the flavors. Enjoy your delicious leftovers! What type of chicken works best? I recommend using chicken breast for this curry. It cooks evenly and stays tender. You can also use thigh meat for a richer flavor. Just remember to adjust the cooking time slightly if you choose thighs. Can I use other proteins or vegetables? Yes, you can swap chicken for shrimp, tofu, or chickpeas. Each choice gives a unique taste. For veggies, try bell peppers, carrots, or spinach. Add them in the last few minutes of cooking to keep them crisp. How long does it take to cook the chicken curry? This curry takes about 45 minutes to make. You need 15 minutes to prep ingredients and 30 minutes to cook. The chicken simmers in the sauce, soaking up all the flavors. For the full recipe, check out the earlier section. This creamy spiced chicken curry is simple and delicious. You learned about the key ingredients, steps, and tips for the best results. We covered variations for different diets and how to store leftovers. Remember, cooking is an adventure! Don't be afraid to try new flavors or adjust the spice to your taste. Enjoy your creation and share it with loved ones. Your kitchen is now ready for a flavor fiesta!

Creamy Spiced Chicken Curry

Indulge in the rich flavors of this creamy spiced chicken curry that's perfect for dinner! With tender chicken simmered in a coconut milk sauce and a blend of aromatic spices, this dish brings comfort and warmth to your table. It's easy to make and ready in just 45 minutes. Click through for the full recipe and serve this delightful curry over basmati rice or with naan for a meal everyone will love!
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Ingredients
  

500g chicken breast, diced

1 large onion, finely chopped

3 cloves garlic, minced

1 inch ginger, grated

2 tablespoons vegetable oil

1 can (400ml) coconut milk

2 tablespoons tomato paste

1 tablespoon curry powder

1 teaspoon garam masala

1 teaspoon turmeric powder

1 teaspoon cumin seeds

1 red chili, sliced (optional for heat)

Fresh cilantro for garnish

Salt and pepper to taste

Instructions
 

Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

    Cook Spices: Add cumin seeds, curry powder, garam masala, and turmeric to the pot. Cook the spices with the onions for about 1-2 minutes to release their flavors, stirring continuously.

      Chicken Time: Add the diced chicken to the pot. Stir well to coat it with the spice mixture and cook for 5-7 minutes until the chicken is lightly browned on all sides.

        Incorporate Liquids: Mix in the tomato paste, followed by the coconut milk. Stir everything together until well combined.

          Simmer: Bring the mixture to a gentle simmer, reduce the heat to low, and cover the pot. Allow it to simmer for 15-20 minutes until the chicken is cooked through and tender.

            Final Touches: Check for seasoning and add salt, pepper, and sliced red chili if desired. Let it simmer for another 5 minutes to meld the flavors.

              Serve: Remove from heat and garnish with freshly chopped cilantro.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings

                  - Presentation Tips: Serve the curry hot over a bed of fluffy basmati rice or with warm naan bread. Garnish with extra cilantro and a sprinkle of chili flakes for an inviting look.