This Chicken Curry recipe is loaded with flavour, texture, creaminess, and a comforting dish you will love anytime of the week.
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I grew up eating mainly Hungarian dishes and as you start tasting food from other countries and begin to appreciate the flavours, then it becomes a routine and desire to try new recipes. I am so glad I did, as I have so enjoyed what this world has to offer. This chicken curry dish was created with Indian inspired flavours. The combination of spices I added are curry powder, turmeric, coriander and fresh ginger, giving it a very tasty and lovely melody of spices from India.
INGREDIENTS
Chicken: was my protein choice and I like to use hormone and antibiotic free or organic chicken; a vegan option, substitute with tofu or enjoy as a vegetarian dish
Onions, garlic, ginger: are a great starter base for this recipe
Spices: curry, coriander and turmeric are often used Indian inspired dishes
Vegetables: mushrooms, red pepper, broccoli are all healthy choices, with textures and lots of great flavour; select ones of your choice
Coconut cream: for a creamy rich texture
Seasonings: pepper and Himalayan salt is my choice of salt to use, and regular salt can be substituted, are always a must to bring out the flavours in recipes
Tomato paste: just a tablespoon is required for flavour and adds some colour to this dish
Peanut butter: adds that nutty flavour and richness to this dish
Lime juice: a perfect citrus blend for this dish
Garnishings: cilantro or parsley (I am not a fan of cilantro so I add parsley); roasted peanuts
WHY MAKE THIS DELICIOUS DISH
- Great weekday meal that is easy and ready within 35 minutes
- Nutritious with healthy vegetables
- Spices add lots of flavour and are highly beneficial for all kinds of ailments
- Can easily substitute the vegetables for family favourites
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HELPFUL TIPS
- When adding the spices, allow them to cook at a low-medium temperature to release their flavours.
- Try to avoid overcooking the vegetables. Keeping in mind the time I have set in my instructions. There is nothing worse than having overcooked vegetables.
- If you prefer to use half and half cream for this recipe, the thickness won’t be the same and will require to add starch at the end of the recipe, about 1 teaspoon with a 1 tablespoon of water and mix in at a low boil point. Heavy cream will thicken as it boils if you choose to substitute it with the coconut cream or half and half cream.
- You will notice some of my ingredients are organic, hormone/ antibiotic free, or natural and if I can it is my preference to use in my cooking for various reasons. Although, sometimes I am unable to if it’s too expensive or unavailable. So what I trying to say, it isn’t a requirement when making this recipe.
HOW TO MAKE THIS DELICIOUS RECIPE
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In a small bowl, combine together curry powder, tumeric, coriander and salt. In a medium bowl, add cut chicken pieces and half of the spice mixture and combine. Heat 1 tablespoon oil in a large skillet or cast iron pot over medium heat. Add chicken and cook for about 5-6 minutes until the chicken is cooked through. Transfer to a plate.
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In the same skillet over medium heat, add the remaining oil, sauté onions for 3 minutes until softened, then add garlic and ginger and cook for another minute. Stir in the remaining spice mixture.
Add mushrooms, and cook for 2 minutes, then add red pepper. Sauté for another minute. Add the coconut cream and mix in the tomato paste and peanut butter into the creamy sauce. Bring to a low boil and allow to cook for another 5 minutes until the cream thickens. Season with salt and black pepper. Add the broccoli and return the cooked chicken into the skillet. Simmer for 2-3 minutes until the broccoli starts to become tender and chicken is heated through.
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Garnish with cilantro or parsley, sprinkle with roasted peanuts. Serve with basmati or jasmine rice.
TRY THESE OTHER DELICIOUS COZY DISHES
Peanut Curry Chicken Recipe
Rose Mary ViragEquipment
Ingredients
- 2 tbsp vegetable oil, added separately
- 2 (1 lb or 454g) large chicken breasts (hormone/antibiotic free)
- 1 tsp curry powder
- 1 tsp turmeric
- 1 tsp coriander
- ½ Himalayan salt
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- ¾ cup cremini mushrooms, sliced
- ½ red pepper, sliced
- 14 oz (400ml) can coconut cream
- 1 tbsp tomato paste
- 3 tbsp natural or organic peanut butter
- ¾ cup broccoli, cut in pieces
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp lime juice
- cilantro or parsley for garnishing
- roasted peanuts, chopped for garnishing
Instructions
- In a small bowl, combine together curry powder, tumeric, coriander and salt. In a medium bowl, add cut chicken pieces and half of the spice mixture and combine.
- Heat 1 tablespoon oil in a large skillet or cast iron pot over medium heat. Add chicken and cook for about 5-6 minutes until the chicken is cooked through. Transfer to a plate.
- In the same skillet over medium heat, add the remaining oil, sauté onions for 3 minutes until softened, then add garlic and ginger and cook for another minute. Stir in the remaining spice mixture.
- Add mushrooms, and cook for 2 minutes, then add red pepper. Sauté for another minute. Add the coconut cream and mix in the tomato paste and peanut butter into the creamy sauce. Bring to a low boil and allow to cook for another 5 minutes until the cream thickens. Season with salt and black pepper. Add the broccoli and return the cooked chicken into the skillet. Simmer for 2-3 minutes until the broccoli starts to become tender and chicken is heated through.
- Garnish with cilantro or parsley, sprinkle with roasted peanuts. Serve with basmati or jasmine rice.