Chicken curry is popular in many parts of Southeast Asia and India. It is delicious and relatively simple to make. I love the smell of the house when the aroma of curry fills the air.
You can use just about any cut of chicken when making this dish. Many cooks use and whole chicken and cut it into pieces. I prefer boneless, skinless chicken breasts, however. They seem to coat a little nicer with the spices and cook more evenly. If you are using boneless, skinless breasts, I like to cut them into fairly large cubes, but the size is entirely up to you. It is best to fry the chicken until it just begins to turn light brown. This should take about 7 minutes over medium heat. It’s important not to overcook it or it will be too tough. If you are using whole chicken parts, make sure you fry the pieces with the bones a couple a minutes longer.
The amount of hot pepper flakes is optional. One quarter teaspoon will make the dish fairly hot. If you want it a little hotter, you can simply add more. On the other hand, if you want it milder, add less.
- 500 grams (4 medium) boneless, skinless chicken breasts
- 1 small onion, chopped
- 1 medium size tomato, chopped
- 3 garlic cloves, chopped
- 1 tbsp curry powder
- 1/2 tsp lemon juice
- 1/4 tsp hot pepper flakes
- 14 oz can can of coconut milk
- salt and pepper to taste
- cooking oil
- Add some cooking oil to the preheated pan. Add in the hot pepper flakes, onion, and garlic. Sauté until they’re fragrant.
- Add the chicken to the pan. Sauté until it turns light brown – about 6 to 7 over medium heat.
- Add in the tomatoes, curry powder, salt, and pepper. Stir until well combined.
- Pour in the coconut milk and lemon juice in. Stir, cover, and simmer it over medium low heat for about 30 minutes.
- Serve over hot rice. Enjoy your chicken curry.