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- 500g chicken breast, cut into bite-sized pieces - 1 can (400ml) coconut milk - 1 large onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon ginger, minced - 2 tablespoons curry powder - 1 teaspoon turmeric powder - 1 teaspoon cumin seeds - Salt and pepper to taste - 1 red bell pepper, sliced - 1 cup spinach leaves - Fresh coriander for garnish Gather these fresh ingredients before you start cooking. Using fresh spices and herbs makes a big difference in taste. You can find many of these items at your local grocery store. The chicken breast is the main protein, while coconut milk adds a creamy texture. Onions, garlic, and ginger bring a lovely aroma. The spices create a warm flavor. Curry powder gives depth, while turmeric adds color. Cumin seeds offer a nice crunch and flavor boost. Don't forget to check your pantry for salt and pepper to season your dish. For a pop of color and nutrition, I love adding red bell peppers and spinach. They cook quickly and add freshness to the curry. Fresh coriander is the final touch for a bright and tasty garnish. For the complete cooking process, check the Full Recipe. 1. In a large pot, heat 2 tablespoons of vegetable oil over medium heat. 2. Add 1 teaspoon of cumin seeds. Let them sizzle for a few seconds until they smell good. 3. Next, add 1 large onion, finely chopped, along with 3 minced garlic cloves and 1 tablespoon of minced ginger. 4. Sauté this mix for 5-7 minutes. You want the onion to turn soft and clear. 5. Stir in 2 tablespoons of curry powder and 1 teaspoon of turmeric powder. Cook for 1 minute to bring out the spice flavors. 1. Add 500g of chicken breast, cut into bite-sized pieces. Season with salt and pepper. 2. Cook the chicken for about 5 minutes. You want it to lose its pink color on the outside. 3. Pour in 1 can of coconut milk, scraping any tasty bits off the pot bottom. 4. Bring the mix to a simmer. Then, lower the heat and cook for 15 minutes with the lid off, stirring now and then. 1. Stir in 1 sliced red bell pepper and 1 cup of spinach leaves. Cook for another 5 minutes until the spinach wilts and the bell pepper becomes soft. 2. Taste, then adjust the seasoning with more salt and pepper if needed. 3. Serve hot in deep bowls, and enjoy your Simple Chicken Curry with rice or naan. For the full recipe, check out the details above! To make your chicken curry shine, use fresh spices. Fresh spices bring out the best flavor. Always check your spice jar. If they smell weak, it’s time to buy new ones. Letting the curry simmer helps deepen the taste. A slow simmer allows flavors to combine. It makes your dish rich and tasty. Sautéing your ingredients gives a better taste than boiling. Sautéing adds a nice browning effect. This makes the dish more appealing. To avoid dry chicken, cook it just until it’s no longer pink. Overcooking makes chicken tough. Use a meat thermometer if you have one. Aim for 165°F (74°C) for safe cooking. Serve your curry with rice or naan for the best experience. Steamed rice soaks up the sauce well. Naan is perfect for scooping up the curry. For a beautiful dish, serve in deep bowls. Garnish with fresh coriander. This adds color and a burst of flavor. Enjoy your simple chicken curry with family and friends. For complete details, see the Full Recipe. {{image_2}} You can make your chicken curry more exciting by adjusting the heat level. Add chili peppers to give it a kick. You can use fresh or dried peppers depending on your taste. Start with a small amount, then add more as needed. Different curry powders can change the flavor. You might try garam masala for warmth or Madras curry powder for a spicy twist. Each type brings its own unique taste. Explore different blends to find your favorite! Chicken curry varies by region. Indian and Thai chicken curries have distinct flavors. Indian curry often uses spices like cumin and coriander. Thai curry highlights coconut milk and fresh herbs. You can swap ingredients to make your own version. For a creamier texture, try using coconut milk alternatives. Almond milk or cashew cream can work well. They add a nutty flavor and keep the dish rich. If you want a vegetarian option, swap chicken for tofu. Firm tofu holds up well in the curry. It absorbs flavors and adds protein. You can also use shrimp or beef instead of chicken. Shrimp cooks quickly and adds a nice seafood touch. Beef gives a hearty flavor. Just adjust cooking times to ensure everything is cooked perfectly. These variations let you customize your simple chicken curry. You can find the full recipe for a classic version [here](#). Enjoy experimenting! Store leftover chicken curry in airtight containers. Use glass or plastic containers with tight lids. This keeps the curry fresh longer. It will stay good for about 3 to 4 days in the fridge. Always let it cool before sealing the container. You can freeze chicken curry for later use. Portion the curry into freezer-safe bags or containers. Try to remove as much air as possible. It can last up to 3 months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheating best practices include warming it on the stove over low heat. Stir occasionally to avoid burning. You can also use a microwave, but cover it loosely. Heat in short bursts, stirring in between. Leftover chicken curry is quite versatile. You can add it to rice or noodles for a quick meal. Another option is to transform it into a soup. Just add some broth and veggies. You can also make wraps with leftover curry. Spread it on a tortilla, add fresh greens, and roll it up. This way, you can enjoy your curry in a new way! For more ideas, check out the Full Recipe. Making Simple Chicken Curry takes about 40 minutes. You spend around 15 minutes on prep. Cooking takes about 25 minutes. This quick time makes it perfect for busy evenings. You can enjoy a warm, tasty meal without a long wait. Yes, you can make this curry dairy-free. Instead of coconut milk, try using almond or oat milk. These alternatives still give a creamy texture. They can also add new flavors. Always check the labels for added sugars or other ingredients. Chicken curry pairs well with several sides. Here are some popular options: - Steamed rice - Naan bread - Quinoa - Roti - Fresh salad These sides will enhance your meal. They soak up the curry sauce nicely. For a complete meal, don’t forget to add a garnish of fresh coriander. Serve everything in deep bowls to make it look inviting. Enjoy your cooking! This blog post showed how to make a simple chicken curry. We covered ingredients, spices, and cooking steps. I included tips for flavor and serving ideas. You can also try new ingredients or variations for fun. Remember, this dish is great for sharing or enjoying later. Cooking should be enjoyable and easy. I hope you feel confident making this meal at home. Enjoy your delicious chicken curry experience!

Simple Chicken Curry

Indulge in a deliciously flavorful coconut chicken curry that's sure to impress! This easy recipe combines tender chicken, creamy coconut milk, and vibrant veggies for a comforting dish that's perfect for any night. In just 40 minutes, you can create a mouthwatering meal that your family will love. Click through to explore the full recipe and learn how to elevate your dinner with this delightful Asian-inspired dish.
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Ingredients
  

500g chicken breast, cut into bite-sized pieces

1 can (400ml) coconut milk

1 large onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, minced

2 tablespoons curry powder

1 teaspoon turmeric powder

1 teaspoon cumin seeds

1 red bell pepper, sliced

1 cup spinach leaves

2 tablespoons vegetable oil

Salt and pepper to taste

Fresh coriander for garnish

Instructions
 

In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

    Add the chopped onion, garlic, and ginger to the pot. Sauté for 5-7 minutes, or until the onions are translucent and softened.

      Stir in the curry powder and turmeric powder, cooking for 1 minute to bloom the spices.

        Add the chicken pieces to the pot, season with salt and pepper, and cook until they are no longer pink on the outside, about 5 minutes.

          Pour in the coconut milk, scraping any bits off the bottom of the pot. Bring to a simmer, then reduce heat and cook uncovered for 15 minutes, stirring occasionally.

            Add the sliced red bell pepper and spinach, cooking for an additional 5 minutes until the spinach wilts and the bell pepper is tender.

              Adjust seasoning with more salt and pepper if needed. Serve hot.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Serve the curry in deep bowls, garnished with fresh coriander. Pair with steamed rice or naan for a complete meal.