Garam Masala Chicken Curry Recipe

5 from 4 votes

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.

Prep Time15

Cook Time30

Total Time45

Course: Main Dish

Cuisine: Indian

Diet: Gluten Free, Dairy Free

Servings: Servings

Calories: 121kcal

Author: Linda

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

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.

Nutrition