Spice up your evening with Garam Masala Chicken Curry, combining flavorful chicken, tomatoes, and onions with a rich, spiced coconut milk for an unforgettable dinner.
Spice up your evening with my Garam Masala Chicken Curry! This cozy dish combines tender chicken, tomatoes, and onions in a rich, spiced coconut milk sauce, bringing warmth and flavor to your table in under an hour. Serve it over rice with fresh cilantro for an unforgettable dinner.
Table of Contents
Reasons to Love This Chicken Curry
- This Garam Masala Chicken Curry is quick, easy, low-fat, and delicious!
- Garam Masala Chicken Curry is a hearty dish perfect for cozy dinners.
Recipe Ingredients
- Garam Masala: A fragrant blend of spices, it gives the curry its warm, complex flavor and aromatic depth.
- Curry Powder: Adds a vibrant, slightly spicy flavor, with a hint of earthiness.
- Coconut Milk: Creamy and slightly sweet, it balances the spices, adding richness and a smooth texture to the curry.
See the recipe card for full information on ingredients and quantities.
Variations
- Herbs and Spice Variation: Fresh cilantro can be substituted with fresh mint or basil for a unique flavor profile. You can also experiment with adding a pinch of smoked paprika for a subtle smokiness or a dash of turmeric for added color and a mild earthy taste.
- Olive Oil Alternative: Use ghee instead of olive oil or coconut oil for a richer, buttery flavor. Other options include avocado oil for a mild taste, or sesame oil for a nutty note.
How to Make Garam Masala Chicken Curry
Step #1: Thinly slice the chicken breast into bite-sized pieces and season with salt, pepper, and 1 tbsp. garam masala.
Step #2: Heat the oil in a large skillet over medium-low heat. Once hot, add garlic and cook for 30 seconds.
Step #3: Turn the heat up to medium-high and add chicken. Sear until brown on both sides.
Step #4: Add tomatoes and onion and stir to coat in spices.
Step #5: Add an additional 2 tbsp. garam masala and curry powder. Stir and let the spices toast in the oil.
Step #6: Add the can of coconut milk and stir until spices are incorporated into the liquid.
Step #7: Bring the mixture to a boil and let cook for about a minute.
Step #8: Using the back of a wooden spoon, smash the cooked tomatoes to release their juices into the coconut milk.
Step #9: Reduce heat to simmer and let cook for 15-20 minutes or until thickened.
Step #10: Taste and adjust salt and pepper as needed.
Step #11: Garnish with cilantro and serve over rice.
Expert Tips
- Keep the Chicken Tender: To ensure the chicken stays tender, avoid overcooking. Cook the chicken pieces only until they are just browned on the outside before simmering. After the dish has finished cooking, use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Deglaze the Pan: After searing the chicken, deglaze the pan with a splash of water or broth to lift the flavorful browned bits from the bottom, adding depth to your curry.
- Simmer Gently: After adding the coconut milk, simmer the curry gently. High heat can cause the coconut milk to separate, affecting the texture.
Frequently Asked Questions
You can use chicken thighs instead of breasts for a juicier and more flavorful option. Other variations include using boneless, skinless chicken thighs, or even turkey breast for a slightly different taste.
Yes, you can make this curry in a slow cooker. Sear the chicken first, then add all ingredients to the slow cooker and cook on low for 4-6 hours.
Garam Masala Chicken Curry pairs excellently with basmati rice or naan. Both options complement the flavors of the curry, making for a satisfying meal.
Storage Info
Store Garam Masala Chicken Curry in an airtight container and refrigerate for up to 3 days. To freeze, place it in a freezer-safe container for up to 3 months.
To reheat, thaw overnight in the refrigerator if frozen. Warm it on the stove over medium heat, stirring occasionally until heated through.
More Delicious Recipes That You’ll Love
Garam Masala Chicken Curry Recipe
Ingredients
- 6-8 oz. chicken breasts - I used one big one
- One can light coconut milk
- Half a large tomato - cut into large chunks
- Half a large yellow onion - sliced
- 3 Tbsp. Garam Masala
- 2 teaspoons Curry Powder
- Salt and pepper to taste
- 1 clove of garlic - minced
- 1 Tbsp. olive oil - coconut oil works great if you have it
- Cilantro for garnish
Instructions
- Thinly slice the chicken breast into bite-sized pieces and season with salt, pepper, and 1 tbsp. garam masala.
- Heat the oil in a large skillet over medium-low heat. Once hot, add garlic and cook for 30 seconds.
- Turn the heat up to medium-high and add chicken. Sear until brown on both sides.
- Add tomatoes and onion and stir to coat in spices.
- Add an additional 2 tbsp. garam masala and curry powder. Stir and let the spices toast in the oil.
- Add the can of coconut milk and stir until spices are incorporated into the liquid.
- Bring the mixture to a boil and let cook for about a minute.
- Using the back of a wooden spoon, smash the cooked tomatoes to release their juices into the coconut milk.
- Reduce heat to simmer and let cook for 15-20 minutes or until thickened.
- Taste and adjust salt and pepper as needed.
- Garnish with cilantro and serve over rice.
NOTES
Nutrition
I’ve tried a few garam masala chicken recipes, but this one was the easiest and most flavorful!