Chicken Curry Recipe

The first step in any kitchen success story is getting all your ingredients prepped and ready. Seriously, learning how to set up a good mise en place isn't just for culinary school stars. It will also make your life much easier. So, take a few minutes to measure, chop, and dice beforehand. 

For this chicken curry recipe, gather a pound and a half of chicken breast, two tablespoons of medium spiced curry powder, half a tablespoon of garam masala powder, 1/8 teaspoon of chili flakes, one 13.5-ounce can of full-fat coconut milk, 1/4 cup of water, one chicken stock cube, one bell pepper, three garlic cloves, a 2-inch piece of fresh ginger, and one medium-sized onion.

Before cooking, be sure to dice the onion and garlic and slice the bell pepper into thin strips. You'll also grate your fresh ginger into an aromatic paste. Cut the chicken into bite-size pieces. As always, we recommend reserving a separate cutting board just for raw meats and thoroughly cleaning it afterward. Meanwhile, you might be wondering what type of curry powder to use, so we checked with Olayinka. She reports that "any mild curry powder" will do, so long as it has "just enough spice to suit the whole family."

When none of the chicken pieces appear pink anymore, it's time to add the next batch of ingredients.  Carefully add the diced onions, ginger, garlic, and peppers to the pot. You will then stir them for about two to three minutes, until the onions are soft and golden brown. The scent coming out of that pot should be fragrant, though stay nearby and periodically stir the mixture so the smell isn't enough to make you wonder if something is burning in your home. A wooden spoon or spatula is a good tool for this while still being kind to your pan's coating. 

And yes, you aren't alone if you think that sautéing onions can be tricky, but a couple of simple tricks will help you along. Out of onions but have everything else? Cooking for someone who detests regular ol' chopped onion in anything ever? Don't worry, as we've got solutions for those dilemmas too since onion substitutes are an option. That said, the real thing will make this chicken curry recipe really shine.

Now it's time to liquify the curry a bit. After coating the chicken, garlic, onion, ginger, and bell peppers with curry, garam masala, and chili flakes, add the full-fat coconut milk. Shake the can of coconut milk before you open it to make sure the liquid is fully incorporated. And if you forget to shake it, and don't realize it until you open it, be sure to gently stir it a bit before pouring it into the pot. It can separate in the can and not come out as smoothly if you skip this. And, yes, you should definitely buy the canned kind in the inner aisle, not the version found in the cartons in your store's dairy section.

Once the coconut milk has been thoroughly stirred in with everything, you'll add 1/4 cup of water, followed by the cube of chicken stock. Mix everything together until all your liquids have combined evenly.

After the curry is done simmering and you've ensured the chicken is cooked through completely, it's time to serve up this dish. As previously mentioned, the chicken curry can be served alone or over rice, on a plate, or in a bowl. Once you've plated the chicken curry, top it with an optional sprinkling of nigella seeds before serving. 

What's so special about nigella seeds, anyway? "Nigella adds another depth of flavor to the curry. It has an onion-like scent and taste," Olayinka explains. If you haven't heard of nigella, fret not, as they are easy to find. "Check Asian stores if you can't find it at regular supermarkets," Olayinka says. You can also top your chicken curry with chili flakes and sliced green onions.

This chicken curry should keep in the fridge in an air-tight container for up to four days. We think it's the ideal dish for leftovers or meal prepping for a busy week.