Why You’ll Love This Recipe
This curry is simple to make but full of flavor, thanks to sautéed onions, garlic, and a blend of spices. It’s versatile, allowing you to adjust spice levels to your taste, and it tastes even better the next day. With its creamy, savory sauce and tender chicken, it’s a dish that can easily become a family favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Yellow onions (thinly sliced)
- Garlic (minced)
- Ginger (grated)
- Curry powder (or a mix of turmeric, cumin, coriander, and chili powder)
- Paprika
- Coconut milk or heavy cream
- Chicken broth
- Olive oil or ghee (for cooking)
- Fresh cilantro (for garnish)
- Salt and pepper
Directions
- Heat oil in a large skillet or pot over medium heat.
- Add sliced onions and cook until golden and caramelized.
- Stir in garlic and ginger, cooking until fragrant.
- Add curry powder, paprika, salt, and pepper, stirring to coat the onions in spices.
- Add chicken pieces and cook until lightly browned on the outside.
- Pour in chicken broth and coconut milk, stirring to combine.
- Simmer for 20–25 minutes until chicken is tender and the sauce thickens.
- Garnish with fresh cilantro and serve hot with rice or flatbread.
Servings and timing
This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Variations
- Use bone-in chicken pieces for richer flavor.
- Add potatoes, carrots, or bell peppers for extra vegetables.
- Make it creamy with yogurt instead of coconut milk.
- Add chili peppers or cayenne for more heat.
- Swap chicken for tofu or chickpeas for a vegetarian option.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if the sauce thickens too much. This curry also freezes well for up to 2 months.
FAQs
Can I use chicken thighs instead of breasts?
Yes, thighs are juicier and work beautifully in curry.
Do I need coconut milk for this recipe?
No, you can use cream, yogurt, or even milk for a lighter version.
Can I make this dish spicier?
Yes, add fresh chili peppers, cayenne, or extra curry powder.
Can I use store-bought curry paste?
Yes, curry paste can replace curry powder for a deeper flavor.
What can I serve with curry chicken with onion?
Rice, naan, or flatbreads are the best pairings.
How do I thicken the sauce?
Simmer longer or add a cornstarch slurry for a thicker texture.
Can I make this ahead of time?
Yes, the flavors deepen when made ahead, making it perfect for meal prep.
Is this recipe dairy-free?
Yes, if you use coconut milk instead of cream.
Can I cook this in a slow cooker?
Yes, combine all ingredients and cook on low for 6–7 hours or high for 3–4 hours.
How do I prevent the onions from burning?
Cook them slowly over medium heat, stirring often, until golden.
Conclusion
Curry chicken with onion is a rich, comforting dish with layers of flavor from caramelized onions, spices, and creamy sauce. It’s easy to prepare, versatile, and perfect for both weeknight meals and special occasions. Serve it with rice or bread for a satisfying meal that everyone will love.
Curry Chicken with Onion
Curry chicken with onion is a comforting and flavorful dish made with tender chicken simmered in a rich curry sauce. Sweet caramelized onions and warm spices create a savory blend that’s perfect with rice or flatbread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: undefined
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-Inspired
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 medium yellow onions, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder (or 1 tsp each of turmeric, cumin, coriander, and chili powder)
- 1 tsp paprika
- 1 cup coconut milk (or heavy cream)
- 1/2 cup chicken broth
- 2 tbsp olive oil or ghee
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Heat olive oil or ghee in a large skillet or pot over medium heat.
- Add sliced onions and sauté until golden and caramelized, about 8–10 minutes.
- Stir in garlic and ginger; cook for 1–2 minutes until fragrant.
- Add curry powder, paprika, salt, and pepper. Stir to coat onions in the spices.
- Add chicken pieces and cook until lightly browned on the outside, about 5 minutes.
- Pour in chicken broth and coconut milk. Stir to combine.
- Bring to a simmer, cover, and cook for 20–25 minutes until chicken is tender and sauce has thickened.
- Garnish with chopped cilantro and serve hot with rice, naan, or flatbread.
Notes
- For deeper flavor, use bone-in chicken and increase simmer time.
- Add vegetables like potatoes or carrots for a complete one-pot meal.
- Swap coconut milk for plain yogurt or cream for a different texture.
- Adjust spice level by increasing or decreasing chili powder or curry blend.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: undefined
