Mums Comfort Chicken Curry Simple Spiced Perfection
Mum's Comfort Chicken Curry: Simple Spiced Perfection
Fancy a hug in a bowl? Honestly, this chicken curry recipe is exactly that. Remember those days when Mum's cooking just made everything better? This recipe aims to bring back that cozy feeling.
A Taste of Home: What's the Story?
This chicken curry recipe isn't about fancy fusion. It is a classic comfort food. Think of it as a slightly gentrified Indian chicken curry recipe .
It's a relatively easy chicken curry recipe . It will take about 50 minutes from start to finish. This serves four hungry people.
Perfect for a Sunday roast alternative.
Why You'll Love This Chicken Curry
This recipe is packed with protein, thanks to the chicken curry thighs . It is brilliant for building muscle. It is also a fantastic comfort food chicken curry .
It’s especially great on a cold evening. The best part? It is simple to make. Even a complete beginner can nail this chicken curry for beginners .
It’s also a fantastic one pot chicken curry , meaning less washing up. I hate doing the dishes, you know?
Ready to get cooking? Let's gather those ingredients! We're making a creamy tomato based chicken curry that's gonna blow your socks off. Seriously.
Alright, love, let's talk about what you need to make my Mum's comfort food chicken curry . This easy chicken curry recipe is all about simple ingredients done right.
Seriously, if I can do it, you can definitely do it. Think of it as a hug in a bowl, especially when it's a bit nippy out.
Ingredients & Equipment
Main Ingredients
Okay, here’s the shopping list for this delicious creamy tomato based chicken curry recipe. Don't panic, you probably have half of this in your cupboard already.
- Chicken & Marinade:
- 1.5 lbs (680g) boneless, skinless chicken curry thighs , cut into 1 inch pieces. Go for the thighs, they stay juicy!
- Quality Check: Make sure your chicken looks pink and fresh, not grey or slimy. It's worth it to get good quality bird
- 1 tablespoon (15ml) lemon juice
- 1 teaspoon (5ml) ground turmeric
- 1 teaspoon (5ml) ground cumin
- 1/2 teaspoon (2.5ml) salt
- 1/4 teaspoon (1.25ml) black pepper
- 1.5 lbs (680g) boneless, skinless chicken curry thighs , cut into 1 inch pieces. Go for the thighs, they stay juicy!
- For the Curry:
- 2 tablespoons (30ml) vegetable oil (or coconut oil, yum!)
- 1 medium yellow onion, chopped finely
- 2 cloves garlic, minced (or use a garlic press, no judgement here!)
- 1 inch (2.5cm) piece of ginger, grated (fresh is best, trust me)
- 1 red chili pepper, chopped finely (optional, for a kick!)
- 1 tablespoon (15ml) curry powder (Mild or Medium, whatever floats your boat)
- 1 teaspoon (5ml) garam masala
- 1/2 teaspoon (2.5ml) ground coriander
- 1/4 teaspoon (1.25ml) cayenne pepper (optional, for extra heat!)
- 1 (14.5 ounce/411g) can diced tomatoes, undrained
- 1/2 cup (120ml) chicken broth
- 1/2 cup (120ml) heavy cream (or chicken curry with coconut milk if you fancy)
- 1/4 cup chopped fresh cilantro, for garnish
Seasoning Notes
Spices are the heart of any decent indian chicken curry recipe . Don't be shy! Curry powder is your base, then garam masala adds that warm, complex flavor.
Cumin and coriander bring earthiness, and cayenne gives it a cheeky little kick. If you're after a mild chicken curry , skip the cayenne.
No garam masala? A pinch of cinnamon and cloves will do in a pinch. Honestly, just play around and find what you like.
Equipment Needed
Right, for this one pot chicken curry , you don't need loads of fancy gear.
- Large bowl (for marinating the chicken)
- Large skillet or Dutch oven
- Measuring cups and spoons
- Cutting board and knife
Don't have a Dutch oven? A large pot will work fine. The point is, we're making a simple homemade chicken curry .
Mum's Comfort Chicken Curry: Cooking It Just Right
Honestly, there's nothing like a good chicken curry recipe to warm you up on a chilly evening. This isn't some fancy pants affair.
This is comfort food chicken curry at its finest. Think of it as a hug in a bowl, the kind of homemade chicken curry your mum would make.
I've adapted my mum's recipe, and I can tell you It is very easy. It is not a complex indian chicken curry recipe
Prep Like a Pro: The Secret Sauce
Before you even think about turning on the hob, get your mise en place sorted. It’s French, but basically means “everything in its place”.
Chop your onion, mince your garlic, grate your ginger. Trust me, this essential bit of prep will save you a massive headache later.
If you're using chicken curry thighs , cut them into bite sized pieces.
Time Saving Tip:
Chop the onion and ginger in advance. I like to do this the night before if I know I'll be pushed for time.
step-by-step: Curry Perfection
Alright, let's get down to business! This easy chicken curry recipe is simpler than you think.
Marinate your 1.5 lbs (680g) of chicken curry thighs with 1 tablespoon (15ml) of lemon juice, 1 teaspoon (5ml) of turmeric, 1 teaspoon (5ml) of cumin, 1/2 teaspoon (2.
5ml) of salt, and 1/4 teaspoon (1.25ml) of pepper. Let it sit for at least 15 minutes.
Heat 2 tablespoons (30ml) of oil in a large skillet over medium heat. Sauté 1 medium chopped onion until softened, about 5 minutes.
Add 2 cloves minced garlic, 1 inch (2.5cm) grated ginger, and 1 chopped red chili (optional) for a kick. Cook for 1 minute until fragrant.
Stir in 1 tablespoon (15ml) of curry powder, 1 teaspoon (5ml) of garam masala, 1/2 teaspoon (2.5ml) of coriander, and 1/4 teaspoon (1.25ml) of cayenne (optional). Cook for 1 minute, stirring constantly.
Pour in one 14.5-ounce (411g) can of diced tomatoes and 1/2 cup (120ml) of chicken broth. Simmer, scraping up any browned bits.
Add the marinated chicken. Reduce heat, cover, and simmer for 20- 25 minutes , or until the chicken reaches an internal temperature of 165° F ( 74° C) .
Stir in 1/2 cup (120ml) of heavy cream (or coconut milk ). Simmer for 5 minutes to thicken. Now you have creamy tomato based chicken curry !
Garnish with 1/4 cup (a small handful) of cilantro. Serve hot with rice or naan.
Pro Tips: Curry Master
- Spice it your way : If you're unsure about the heat, start with a mild chicken curry powder and add cayenne gradually.
- Don't rush the simmering : Low and slow is key to tender chicken and maximum flavor.
One of the most common mistakes is not letting the spices "bloom" properly. It's tempting to skip this step, but trust me, it makes a huge difference.
This one pot chicken curry is delicious and super easy to make. The truth is, with this chicken curry for beginners recipe, you can't go wrong.
Give it a go, and let me know what you think!
Recipe Notes for Your Best Chicken Curry Yet
Right then, let's dive into some extra bits and bobs to make your chicken curry recipe absolutely top-notch. We’re talking those little touches that elevate it from “good” to “Oh my gosh, this is amazing!” I've tinkered with this easy chicken curry recipe so much, I reckon I could make it in my sleep!
Get That Curry On The Table: Serving Ideas
Presentation, innit? How you plate it up matters. I like serving my creamy tomato based chicken curry in a nice bowl, garnished with loads of fresh cilantro.
Think a sprinkle of chili flakes for a bit of extra zing too, if you're feeling brave! On the side, you can't go wrong with fluffy basmati rice.
Naan bread is awesome for scooping up all that delicious sauce. A dollop of natural yogurt and a bit of mango chutney? Pure bliss.
For drinks, a chilled lassi or even just a cold beer does the trick nicely.
Storage Savvy: Keeping Your Chicken Curry Fresh
So, you've made a cracking comfort food chicken curry , and have some leftovers. Store it properly! Let the curry cool down completely before popping it into an airtight container.
Keep it in the fridge, and it will be good for 3-4 days .
Fancy freezing some? No probs! Make sure it's properly cooled, then portion it out into freezer bags or containers. It'll happily sit in the freezer for up to 3 months .
Reheating is simple thaw it out in the fridge overnight, then gently heat it up on the hob or in the microwave until it's piping hot.
Make sure it hits 74° C ( 165° F) when reheating!
Spice It Up (Or Down): Curry Variations
Fancy a bit of a change? Loads of things can be done to make your own perfect homemade chicken curry .
For a mild chicken curry , skip the chili altogether and use a mild curry powder. Want to go dairy-free? Easy peasy! Swap the cream for chicken curry with coconut milk it adds a lovely richness, honestly.
If you are up for an indian chicken curry recipe , add a teaspoon of smoked paprika to bring a rich, savory flavor.
If you're veggie, try using chickpeas or paneer cheese instead of chicken curry thighs ! And don't be afraid to chuck in some extra veggies like spinach or peas.
Goodness Inside: Nutrition Talk
Alright, I'm no nutritionist, but let's keep it real: this one pot chicken curry is pretty good for you! You've got protein from the chicken, vitamins and fiber from the tomatoes and spices, and healthy fats (especially if you use coconut milk).
It’s all about balance. Each serving is around 450-500 calories , with 40g of protein, 25-30g of fat and 15-20g of carbs.
So there you have it all the extra bits to make your chicken curry for beginners absolutely fantastic. Don't be afraid to experiment and make it your own.
Get in that kitchen and give it a go, you'll nail it!
Frequently Asked Questions
Can I make this chicken curry recipe spicier? I like a bit of a kick!
Absolutely! If you're after that "vindaloo" level heat, start by increasing the amount of red chili pepper or cayenne pepper in the recipe. A pinch of chili flakes will do the trick as well.
Remember, you can always add more spice, but it's harder to take it away, so go slowly and taste as you go think of it as conducting your own culinary orchestra!
What's the best way to store leftover chicken curry?
Leftover chicken curry is often even better the next day! Once cooled to room temperature (within a couple of hours), store it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage (up to 2-3 months).
Ensure it's thoroughly reheated before serving, making sure it’s piping hot all the way through no one wants a dodgy tummy!
I'm dairy-free. Can I still enjoy this chicken curry recipe?
Of course! Simply substitute the heavy cream with full fat coconut milk. It will give the curry a lovely richness and a subtle coconut flavor that complements the spices beautifully. Just make sure you select full fat coconut milk rather than the watery stuff; it adds a fantastic creamy texture that's just the ticket!
My curry sauce is too thin! How do I thicken my chicken curry sauce?
No worries, thickening a curry sauce is easier than brewing a cuppa! You could simmer the curry uncovered for a little longer, allowing some of the liquid to evaporate. Alternatively, mix a teaspoon of cornstarch with a tablespoon of cold water to form a slurry, then stir it into the simmering curry it will thicken up beautifully.
Or, for a more authentic touch, grind a handful of cashew nuts into a fine powder and add it to the curry towards the end of cooking.
Can I use different cuts of chicken for this chicken curry recipe?
Absolutely! While the recipe calls for chicken thighs, chicken breasts can also be used. However, be mindful that chicken breasts tend to dry out more easily, so reduce the simmering time by about 5-10 minutes.
You can also throw in some leftover roast chicken or turkey for a Boxing Day twist - whatever floats your boat! If using bone-in pieces like drumsticks or wings, increase the cooking time until the meat is falling off the bone.
Mums Comfort Chicken Curry Simple Spiced Perfect
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450-500 |
|---|---|
| Fat | 25-30g |
| Fiber | 2-3g |
