Chicken Curry

I have made this chicken curry several times for family dinners when I wanted a warm meal without standing by the stove. The ingredients are easy to find; there’s no need to search at exotic stores, and the practical part is that everything cooks slowly, stress-free. I put it in the oven and forget about it for a few hours, and in the end, the chicken is tender and the sauce is thick, full of flavor.

Quick Info

Total time: about 2 hours and 40 minutes
Preparation time: 10-15 minutes
Cooking time: 2 hours and 30 minutes in the oven
Servings: 4-5, depending on how hungry people are
Difficulty: low, not much to do
Type: oven chicken curry, ideal for a family meal

Ingredients

600 g boneless, skinless chicken breast, cut into cubes
1 red onion, finely chopped
3 cloves of garlic, crushed
1 tablespoon fresh ginger, grated
2 teaspoons curry powder
2 teaspoons curry paste
2 tablespoons garam masala
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 small can of tomato paste (175 ml)
400 ml coconut milk
1/2 cup yogurt (approx. 125 ml)
1/4 cup cooking cream (approx. 60 ml)

Preparation method

1. In a measuring cup or a large bowl, mix the coconut milk, cream, and yogurt. The mixture should be smooth, like a thin sauce.

2. Over the liquid mixture, add the tomato paste, crushed garlic, grated ginger, curry powder and paste, garam masala, turmeric, and cayenne pepper. Mix again so that the spices are well distributed. In the end, you should have a reddish sauce, slightly spicy.

3. Take an oven-safe dish with a lid. Place the chopped red onion at the bottom of the dish. There’s no need to sauté it beforehand; it will release its flavors while baking.

4. Lay the chicken breast cubes over the onion layer. Don’t mix them; just spread them out in an even layer.

5. Pour the sauce mixture over the chicken and onion, ensuring everything is well covered.

6. Put the lid on and place the dish in the preheated oven at 170°C. Bake for 2 and a half hours.

7. After about 1 hour and 15 minutes, open the oven and gently stir the dish so that the sauce spreads everywhere. Put the lid back on and continue cooking.

8. After the 2 and a half hours, check if the chicken is tender and the sauce has thickened. It should be a dense sauce, not too runny.

9. Serve hot, ideally with naan or plain rice.

Why I make this recipe often

I prefer this recipe because I don’t have to constantly supervise a pot on the stove. I can prepare it in advance, and in the end, I get a hearty and flavorful main dish. It’s perfect when I have guests or just want to cook something reliable, with accessible ingredients and without complicating the kitchen.

Tips and variations

Tips

Stir halfway through the cooking time; otherwise, the sauce may separate or stick to the edges.
Use a pot with a lid, not foil or something else, otherwise, the sauce reduces too quickly.
Don’t cut the chicken too small, as it may dry out.

Substitutions

If you don’t have cooking cream, you can use all yogurt instead.
Coconut milk can be from a carton or can, it doesn’t have to be brand-name or very thick.
If you don’t have curry paste, you can supplement with a little curry powder, but the taste won’t be identical.

Variations

You can add vegetables like carrots or bell peppers along with the onion.
The chicken can be replaced with boneless thighs if you want a juicier meat.
For a less spicy sauce, reduce the cayenne pepper by half or eliminate it completely.

Serving ideas

The simplest is with store-bought naan, warmed quickly.
It also goes well with plain boiled rice if you want something more neutral.
The leftover sauce can be used on rice the next day.

Frequently asked questions

Can I use another type of meat?
Yes, you can use boneless chicken thighs or even turkey, cut into cubes. You just need to slightly adjust the cooking time if you use thicker meat.

Can it be made without curry paste?
If you don’t have curry paste, you can add a little more powder, but the taste will be simpler. The paste adds flavor and color, so the result will be different.

Can I cook on the stove instead of in the oven?
Theoretically, yes, but you will need to cook on low heat, covered, stirring periodically. The texture won’t be as tender, and the risk of sticking is higher.

Is the recipe spicy?
The sauce has a medium level of heat, mainly due to the cayenne pepper and curry paste. You can adjust to taste if you don’t want it spicy.

How can I make the recipe for more people?
You can double the quantities without any problem, just use a larger dish and make sure the sauce covers the chicken.

Nutritional values (estimated)

One serving has approximately 420-480 kcal, depending on how much sauce remains and how much chicken you use.
Protein: 32-38 g/serving, from chicken and yogurt
Fats: 22-27 g/serving, mostly from coconut milk, cream, and chicken
Carbohydrates: 13-15 g/serving, from the sauce
The data is estimated and also depends on what sides you choose.

Storage and reheating

It keeps in the fridge, covered, for up to 2 days. The sauce may thicken after cooling, but upon reheating, it returns to a pleasant texture. Heat on low on the stove or in the microwave, stirring gently. I do not recommend freezing, as the sauce with yogurt and cream may change its texture.

 Ingredients: 600 grams of skinless, boneless chicken breast, cut into cubes 1 finely chopped red onion 3 cloves of garlic, crushed 1 tablespoon fresh ginger, grated 2 teaspoons curry powder 2 teaspoons curry paste 2 tablespoons garam masala 1 teaspoon turmeric 1 teaspoon cayenne pepper 1 small can (175 ml) tomato paste 400 ml coconut milk 1/2 cup yogurt 1/4 cup cooking cream

 Tags:  chicken curry