Chicken Curry

(5)

Intermediate

42 min

Tender chicken simmered in a rich, spiced curry sauce bursting with warmth and aroma. A comforting classic that blends creamy texture, bold flavor, and the authentic taste of home.

Premium Ingredients

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4 Servings15 Items

Chicken breasts, cut into bite-sized pieces

450 g

Renzo chicken stock cubes

Vegetable oil

2 tbsp

Large onion, finely chopped

Garlic, minced

3 cloves

Fresh ginger, minced or grated

1 tbsp

Curry powder (or to taste)

2 tbsp

Ground cumin

1 tsp

Turmeric

½ tsp

Paprika

½ tsp

Diced tomatoes

1 can

Coconut milk

240 ml

Water

240 ml

Salt and pepper

to taste

Fresh cilantro for garnish

optional

Start Cooking Watch the cooking recipe

Recipe steps

Heat the vegetable oil in a large skillet or pot over medium heat.
Add the chopped onion and cook until wilted.
Stir in the minced garlic and ginger, and cook for another 2 minutes.
Add the curry powder, cumin, turmeric, and paprika. Stir well to coat the onions with the spices and cook for another 2 minutes.
Add the chicken pieces to the skillet and cook until they turn white.
Pour in the diced tomatoes and stir to combine.
Dissolve the chicken stock cubes in the water, then pour the mixture into the skillet and stir well.
Cover and simmer for 20–25 minutes, or until the chicken is fully cooked.
Stir in the coconut milk and simmer for 5 minutes until heated through. Season with salt and pepper to taste.
Garnish with fresh cilantro if desired. Serve hot over rice or with naan bread.