Easy Homemade Chicken Curry
This homemade chicken curry is super easy to make and is made in just one pot! Serve over a bed of white rice to let all the yummy flavors mix together.
Ingredients
Marinade
- 1 Tablespoon curry powder
- 1 cup milk any kind is fine
- 2 pounds chicken breast cubed
Chicken Curry
- 1 whole sweet onion thinly sliced
- 5 garlic cloves minced
- 1 1/2 Tablespoons curry powder
- 14.5 oz can of diced tomatoes
- 3/4 cup unsweetened coconut milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 Tablespoon crushed red pepper flakes
- 3 Tablespoons butter separated
- 1 Tablespoons canola/vegetable oil
Instructions
Marinade
- Mix milk and curry powder in a shallow glass container. Add cubed chicken breast, cover, and place in the fridge for at least 2 hours. You can marinate it longer than that, but a minimum of 2 hours.
Chicken Curry
- Add oil and 1 Tablespoon of butter to a dutch oven or large pot and warm slightly.
- Cook garlic and onion in butter and oil until it softens a bit and becomes fragrant, about 2-3 minutes.
- Then, add curry powder, salt, pepper, red pepper flakes, the other 2 Tablespoons of butter, and the canned tomatoes (with juices). Mix and cook down for about 5 minutes.
- Remove chicken from marinade and add to the curry and bring to a boil. Then, turn to low and simmer for about 10 minutes.
- Stir in the coconut milk and simmer for a few minutes.
- Serve over a bed of white rice and enjoy!
Notes
If you'd like your curry to be spicier, you can add more red pepper flakes. The curry powder you use will also determine the heat level.