Table of Contents

Chicken Curry Is Everybody’s Favorite

In my post Chicken and Vegetable Curry, I shared how I fell in love with the dish. When you hear “chicken curry,” you might immediately picture a simple chicken curry without vegetables. Hmmm… not necessarily.

This chicken curry has vegetables, too. I can’t avoid them, dear. I just can’t.

What makes this version different is the special emphasis on the curry itself. Coconut milk adds richness and brings out the flavor of the chicken, while one more little secret takes the dish to another level.

I have to have different versions of chicken curry because it has become a favorite in our house—especially with my hubby. And when something becomes a favorite of his, there is a very good chance it will eventually become everybody’s favorite.

Secrets of the Best Chicken Curry

Bringing out the flavor of the chicken in this curry is easier than you might think. Chicken tends to take on the flavors of whatever you cook it with, so why not make those flavors as bold and fragrant as possible?

Here comes the secret: burn the spices!

Well… not exactly burn them. Think of it as slowly toasting or blooming the spices in the oil. But “burning the spices” sounds much more exciting, doesn’t it?

After sautéing the garlic and onion for a few minutes, add the ginger powder and stir for about 30 seconds. Add the turmeric powder and stir again for another 30 seconds. Finally, add the curry powder and let it cook for about a minute, stirring continuously.

That little bit of extra cooking wakes up the spices and releases their aroma. And believe me, the entire house will smell wonderfully of curry.

There are ways to deal with the roaming aroma later. As long as it doesn’t settle permanently on the couch, we’re fine.

You know which food smell has a particular talent for staying on the couch? Burned garlic.

So, as long as we give our garlic a little tender loving treatment and don’t actually burn it, we’re still on the safe side.

Keep “Burning” Your Curry!

Once the spices have had their little spa treatment in the oil, add the chicken. Let it cook slowly enough to develop some color before adding the rest of the ingredients.

In other words, give the chicken a chance to brown and pick up all those wonderful flavors from the seasoned oil.

And no, I don’t mean burn-burn. Just give it a little sensation!

That extra bit of browning, together with the toasted spices and creamy coconut milk, gives this chicken curry a deeper, richer flavor.

Your family and friends may very well ask what your secret is.

Well, now you know.

The secret is right here—revealed!

Chicken Curry

Print Recipe

A rich, aromatic chicken curry made easy—warm spices, tender chicken, and tips for achieving deep, delicious flavor.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Category: Main Course

Ingredients

Scale

1 medium-sized onion (cubed roughly)
4 cloves garlic (minced)
1 kilo chicken (cut into desired pieces)
1 tbsp ginger powder
1 tbsp turmeric powder
2 tbsp curry powder
Salt to taste
3 tbsp cooking oil
½ cup water
1 cup coconut milk
1 medium-sized eggplant (cut up, brushed with oil and pan-fried (set aside)
1 medium-sized zucchini (cut up)
1 medium-sized carrot (cut up)
100 g green beans (cleaned and cut into 3” lengths)
dried parsley for garnishing

Cook Mode Prevent your screen from going dark

Instructions

Add ginger powder and stir until aromatic, about 30 seconds. Add turmeric powder and stir for another 30 seconds. When the aroma fills the kitchen, add curry powder and continue stirring for 1 minute. Yes, that’s twice as long as the ginger and turmeric!
Add chicken pieces and salt. Stir occasionally until the chicken releases its juices. Continue cooking over medium heat until the juices evaporate and the chicken begins to sear. Add water and bring to a boil.
Add carrots and cook until halfway done. Add green beans, zucchini, and coconut milk and cook for 20 minutes, stirring occasionally. Add the pan-fried eggplant during the last few minutes of cooking, just long enough to heat it through.
Turn off the fire and add parsley leaves. (I used dried parsley leaves here.)