Creamy Chicken Curry

Ingredients

• 1 kg Boneless chicken breasts or thighs (Cut into medium-sized pieces)
• Spice blend for seasoning the chicken (Use the spices available to taste; they may include paprika, cumin, garlic powder, and oregano)
• 2 tbsp Vegetable oil (For browning the chicken and sautéing the aromatics)
• 1 mediana Onion (Finely chopped)
• 4 dientes Garlic (Finely chopped or crushed)
• 1 tbsp Curry powder (The amount mentioned in the video)
• 1 cup Heavy cream (Also called cooking cream)
• Salt (To taste, and adjust at the end if necessary)
• Ground black pepper (To taste, and adjust at the end if necessary)
• 0.25 cup Fresh cilantro (Chopped, for finishing)
• 4 cup Cooked white rice (For serving; suggested in the video)

Steps

1. 1

   Cut the chicken into medium-sized pieces and pat it dry with paper towels so it browns better. Season it all over with the spice blend, salt, and pepper.

2. 2

   Heat a large skillet over medium-high heat and add a drizzle of oil. When the oil is hot, add the seasoned chicken in a single layer.

3. 3

   Brown the chicken for approximately 3 to 4 minutes per side, until the surface is golden brown. It does not need to be cooked through at this point. Remove it from the skillet and set it aside.

4. 4

   Reduce the heat to medium and add the chopped onion to the same skillet. Sauté it for 4 to 5 minutes, stirring, until softened and lightly browned.

5. 5

   Add the chopped garlic and cook for approximately 30 seconds, until fragrant, without letting it burn.

6. 6

   Add 1 tablespoon of curry powder and stir for 30 seconds to lightly toast the spices and coat the aromatics.

7. 7

   Pour in the heavy cream and mix well, scraping the bottom of the skillet to incorporate the flavors. Cook the sauce over medium-low heat until it begins to heat through and thicken slightly, about 2 to 3 minutes.

8. 8

   Taste the sauce and adjust the salt and pepper if necessary.

9. 9

   Return the chicken and its juices to the skillet. Stir to coat it with the sauce and cook over medium-low heat for 8 to 12 minutes, until the chicken is fully cooked and reaches 74 °C in the center.

10. 10

    Add the chopped fresh cilantro and mix gently. Remove the skillet from the heat.

11. 11

    Serve the hot chicken curry over or alongside white rice.

Notes

The video does not provide exact quantities for most of the ingredients, so the listed amounts are estimates for four servings. Adjust the consistency with a little water or stock if the sauce becomes too thick. Refrigerate leftovers in a sealed container for up to 3 days and reheat gently.

Nutrition per serving

• main course
• chicken
• curry
• creamy meal
• one-pan cooking
• high-protein
• with rice
• comfort food