We’re huge fans of any kind of Thai curry around here, but we’re also all about Indian curries as well. Basically, we’re happy if there’s some kind of curry on the table at least once a week! From there it has all the usual Indian curry flavors that make it so incredible: ginger, garlic, with that underlying garam masala all coming together in a coconut tomato base. Usually, you’ll find heavy cream as the creamy component, but to keep things dairy-free we use coconut milk. It’s incredible in Indian curries and I think you’ll love it too. Curries from South India sometimes include it, so it’s not completely off-base! I have a few authentic Indian curry recipes I love. However, I’m lucky if I make them once a year because they’re long and complicated with so many ingredients. Since we like to keep things simple around here, I finally developed a recipe that satisfies that craving for authentic flavor. But you can make this recipe without spending 1-2 hours in the kitchen. So let’s get straight to cooking!
How to make this recipe step by step
I hope you enjoy this Easy Chicken Curry! If you do get a chance to make this recipe, I’d love to hear from you in the comments. When the pan is hot but not smoking, add the avocado oil or olive oil along with the onion, garlic, and ginger. Turn the heat down to medium-low and cook for 4-5 minutes or until turning translucent. Simmering the sauce for a bit is the best way to let the flavors develop without needing to worry about the chicken getting overcooked. And I think any great curry benefits from 15 minutes or so of simmering. There’s simply no way for the flavors to develop properly by rushing the cooking time. If you run short on liquid, add a touch of chicken broth to bring the consistency you desire.
