Curried chicken is a flavorful and aromatic dish with a rich history that can be traced back to the Indian subcontinent. The origins of curry can be dated to around 2500 BCE, and it gradually spread through trade routes to various parts of the world. The blend of spices and herbs used in curried chicken varies depending on regional preferences, but common ingredients include turmeric, cumin, coriander, ginger, garlic, and chili peppers. These spices are combined with tender pieces of chicken, creating a delightful fusion of flavors that excite the palate.
The flavor profile of curried chicken is a perfect balance between the heat from the spices and the creaminess from coconut milk or yogurt often used in the sauce. The dish offers a harmonious blend of savory, tangy, and slightly sweet notes, making it both comforting and adventurous to taste.
Over the centuries, curried chicken has become immensely popular worldwide. As Indian cuisine spread globally, curries gained popularity in various countries, adapting to local tastes and ingredients. It has become a staple in many Caribbean, South Asian, and Southeast Asian countries, each adding its unique twist to the dish. The versatility of curried chicken makes it appealing to a wide range of palates, making it a beloved choice for both casual meals and special occasions.
Curried chicken is typically served with steamed rice or flatbreads like naan or roti to soak up the flavorful sauce. Accompaniments such as pickles, chutneys, and raita (yogurt-based condiment) complement the dish, adding additional layers of taste and texture. The popularity of curried chicken can also be attributed to its ease of preparation, as it can be made in large batches, perfect for feeding a gathering of friends and family. Whether enjoyed at home, in restaurants, or at special events, curried chicken remains a delightful culinary experience cherished across the globe.
Curried chicken
Ingredients
- 2 lbs boneless skinless chicken thighs cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 large onion finely chopped
- 3 garlic cloves minced
- 1 tbsp fresh ginger minced
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ Tsp ground turmeric
- ¼ Tsp cayenne pepper adjust to your spice preference
- 1 Can 14 ounces diced tomatoes
- 1 can 14 ounces coconut milk
- 2 cups chicken broth
- 2 large carrots peeled and diced
- 1 large potato peeled and diced
- 1 red bell pepper diced
- 1 cup frozen green peas
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
- Cooked basmati rice for serving
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and cook until softened, about 5 minutes.
- Stir in the minced garlic and ginger and cook for another minute until fragrant.
- Add the curry powder, cumin, coriander, turmeric, and cayenne pepper. Stir well to coat the onions and spices.
- Add the diced chicken pieces to the pot and brown them on all sides.
- Pour in the diced tomatoes, coconut milk, and chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes.
- Add the diced carrots, potato, and red bell pepper to the stew. Cover and continue to simmer for an additional 20 minutes, or until the vegetables are tender.
- Stir in the frozen green peas and cook for a few more minutes until they are heated through.
- Season the stew with salt and pepper to taste.
- Serve the curried chicken stew over cooked basmati rice and garnish with fresh cilantro leaves.
