Chicken curry is a flavorful dish made with chicken cooked in a spiced sauce, commonly found in Asian and Caribbean cuisines. It is often a blend of aromatic spices, bold flavors, and fresh herbs used in the cooking process to make them smell and taste delicious.
However, my version takes a slightly personal approach, to suit my taste preferences and tolerance so I’d be able to enjoy this dish. While it may not include the full array of traditional ingredients, it still captures the essence of a comforting and flavorful dish that suits my palate perfectly. We enjoyed this dish, I made it two weeks in a row.
Cooking is all about creativity and discovering new tastes, so feel free to use substitutes if there are ingredients you don’t like or can’t find. This dish is already creamy but if you want a creamier sauce, you can add coconut cream and tomato sauce. If there are ingredients in a recipe that you don’t like or can’t find, feel free to use substitutes that work for you. Adjusting a recipe to suit your preferences or what you have on hand can make the dish more enjoyable and convenient. For example, if a certain spice feels too strong for your taste, you can reduce its amount or swap it for a milder alternative. Similarly, if an ingredient isn’t available, there are often easy replacements that work just as well. This approach not only makes cooking less stressful but also allows you to experiment and make the recipe uniquely your own.
Most of the time, chicken curry is served with white warm rice, making your meal more filling and comforting. And, I should say this dish is best for lunch or dinner!
- 6 tbsp unsalted butter
- 1 lb chicken drumsticks or thighs
- 1 large onion, chopped
- 1 tsp garlic, minced
- 1/2 tsp ginger, minced
- 1 tbsp curry powder
- 1/4 tsp turmeric powder
- 1/4 tsp chili powder
- 1 can (14 oz) coconut milk
- 1 1/3 cup chicken broth
- 1 medium potatoes, chopped
- salt, to taste
- ground black pepper, to taste
- pinch parsley flakes, garnish (optional)
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Preheat the pan over medium-high heat.
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Melt the four tablespoons of butter.
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Sear the chickens on each side. Remove from the pan and set aside.
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Melt the remaining two tablespoons of butter in the pan.
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Saute the onions for 3-5 minutes.
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Add the garlic, ginger, curry powder, and turmeric powder. Then, stir well.
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Add the chili powder, coconut milk, chicken broth, and stir well.
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Add salt and ground black pepper to taste. Then mix very well.
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Return the chicken to the pan and add the potatoes. Cover.
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Cook for 20 minutes or until the potatoes and chicken are tender.
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Sprinkle a pinch of parsley flakes for garnish.
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Remove from the heat and serve warm with rice.
See the video here for this chicken curry recipe
