Curry Chicken with Onion

Chicken Curry served inside a gold dish.

Curry Chicken with Onion

Learn how to make Curry Chicken with Onion as a great takeout replacement. Prepare a chicken curry recipe with homemade spices and coconut milk for an absolutely delicious, tender chicken meal.

Course Main Dishes

Cuisine Indian

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Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 364kcal

Author Zuzana Paar

Equipment

1 Cooking Pot
1 Spatula

Ingredients

3,5 Cups Chicken
1 Tablespoon Olive Oil
2 Tablespoons Curry Powder
1 Onion
4 Garlic cloves
1/4 Cup Coconut Cream
1/2 Cup Coconut milk

US Customary - Metric

Instructions

First comes the mixture of spices. As you see, I have used my homemade spice blend, which I am also sharing with you. Chicken should be cut into smaller pieces, and you do not have to marinate the chicken beforehand. Chop your onion and crush garlic cloves.
Heat your pan and add a tablespoon of oil. Add the onion as well as garlic and caramelize slightly. Add 2 tablespoons of Indian spice mix and simmer the spices on medium heat for about a minute.
Add the chicken pieces, combine the chicken with spices and cook on high heat until your pieces change color.
Once the cooked chicken is ready, add your milk and cream and mix it all. Let it cook for another 10 to 15 minutes for the chicken to soak up the flavors and the sauce to thicken.

Video

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Notes

Thickening - because I have used coconut cream in addition to milk, there is no need to add any other thickening agent to the dish. If you prefer a thicker curry, add a pinch of xanthan gum. If you, on the other side, feel that it needs more liquid, you can add more milk or a bit of chicken broth or chicken stock.
Extra spicy - add red chili powder, tabasco, or cayenne pepper.

Nutrition