Learn how to make Curry Chicken with Onion as a great takeout replacement. Prepare a chicken curry recipe with homemade spices and coconut milk for an absolutely delicious, tender chicken meal.
Clean Eating Chicken Recipes
I have realized my love of chicken recipes is clearly visible. All I do is chicken. I have to alternate that. But till then, enjoy our chicken casserole, enchiladas, or pan fry chicken version.
Let me not forget some snacks such as chicken chips jerky or making a great seasoning from it.
Whichever you pick, I am sure you will add it to your list of regular dishes.
Best Curry Powder – Homemade
To get the most out of this recipe, I have prepared the whole article about Indian spices used for the best and freshest blend. It is worth having a look at, as I have explained a bit about every herb which goes in and the best proportions to get the most out of this homemade curry seasoning.
What is The Difference Between Indian Curries, Japanese Curry, and Chinese Chicken Curry?
Curry is a dish with many variations across the continents and one of the most popular dishes across Asia. Chinese, Indian and Japanese curries are all different in their ways.
Indian curries are typically spicier than the other two varieties and use many spices such as cumin, coriander, cardamom, turmeric, ginger and garlic. They can also contain curry sauce, ginger garlic paste, garam masala, or curry paste for added richness. Just for your info, curry paste is the mixture of spices I made for you with some vegetable oil.
Chinese curry is usually less spicy, like a stew or sauce made with vegetables and meat.
Japanese curry is sweeter than other types of curry and contains various ingredients, including onions, carrots, potatoes, celery, and apples.
Because of using our homemade Indian curry spice blend, today’s recipe has got that beautiful Indian flavors all over.
What is The Best Part of Chicken to Use?
To prepare our dish, I suggest using boneless chicken breasts as they are leaner, have less fat, and have more moisture than other parts.
Drumsticks are also great, but I suggest doubling the recipe and letting the curry cook a bit longer.
What Onions Do You Use for Curry?
What types of onions you will use in your dishes depends on your preference and what you would like onions to achieve in the curry.
Here are the differences and the effects onions have on the dish:
- Yellow Onions are the most common type of onion used for the yellow curry. With a strong flavor, those onions hold up flawlessly against the other ingredients used in a curry dish.
- Red onions – are great for their sweetness, which offsets the spicy taste of some curries.
- White onions – can be used, but probably with a bit more volume because of their light flavor, which might not provide enough taste to stand out.
- Shallots are also great to use but are, in general, much more expensive and have less flavor than red or yellow onions.
How To Make Chicken Curry with Onions
Let us dive into the whole recipe with complete step-by-step instructions to make it as easy as possible for you. I will also include a video with visual instructions if you prefer that part.
I have divided the whole recipe into four portions, of which one portion is about 1 cup of curry.
- Cooking pot
- Olive oil
- Curry Powder spice mix
- Coconut Cream
- Coconut milk
*Exact measurements are listed in the recipe card below.
FULL INSTRUCTIONS WITH STEPS FOR TAKEOUT CHICKEN CURRY RECIPE ALTERNATIVE
First Step: Prepare Ingredients
First comes the mixture of spices. As you see, I have used my homemade spice blend, which I am also sharing with you. In case you have your own or have a store-bought version you trust, you can use that.
With regards to the liquids, I have decided to go with a mixture of coconut milk together with coconut cream to give you a perfectly thick consistency without needing to use additional cornstarch.
Chicken should be cut into smaller pieces, and you do not have to marinate the chicken beforehand. Chop your onion and crush garlic cloves.
Second Step: Roast your Spices
Heat your pan and add a tablespoon of oil. Add the onion as well as garlic and caramelize slightly.
Add 2 tablespoons of Indian spice mix and simmer the spices on medium heat for about a minute. This will help the spices release their flavor, and your overall dish will have a stronger flair.
Third Step: Add Chicken
Add the chicken pieces, combine the chicken with spices and cook on high heat until your pieces change color.
Fourth Step: Coconut flare
Once the cooked chicken is ready, add your milk and cream and mix it all. Let it cook for another 10 to 15 minutes for the chicken to soak up the flavors and the sauce to thicken.
Serve with lemon or lime wedges and chopped cilantro.
Tips For Making Curry
- Thickening – because I have used coconut cream in addition to milk, there is no need to add any other thickening agent to the dish. If you prefer a thicker curry, add a pinch of xanthan gum. If you, on the other side, feel that it needs more liquid, you can add more milk or a bit of chicken broth or chicken stock.
- Extra spicy – add red chili powder, tabasco, or cayenne pepper.
FREQUENTLY ASKED QUESTIONS
What To Serve With Chicken Curry?
Usually, you can serve naan alongside curry. But for a healthier option, you can choose Instant Pot saffron rice or, even better, riced cauliflower ala coco cauliflower rice, rutabaga fries or oven-baked cauli. Sprinkle with freshly grown broccoli sprouts for that extra greenery.
How To Make it Chinese Curry Chicken?
To make this dish more like an easy Chinese takeout, I suggest first adding only 1 tablespoon of curry powder. Add more vegetables like sliced bell peppers, broccoli, and young green peas. To finish it up, a dash of soya sauce or a few teaspoons of rice wine will help greatly.
Can I Use Chicken Thighs for Chicken Curry Stew?
Yes, you can use chicken thighs for this recipe, and it would be more like a stew. Chicken thighs are a great source of protein and provide more flavor than chicken breast when used in a curry. The dark meat found in chicken thighs also has a higher fat content that helps to add richness and depth of flavor to the curry.
When cooking with chicken thighs, you may need to adjust the cooking time since those pieces of chicken are bigger and take longer to cook than chicken breasts.
How To Store Chicken Curry Stew?
To keep the best flavor and texture, it is vital to store the curry correctly. The first step is ensuring you have enough room in your refrigerator to store the curry properly. Once the curry is cooked, spoon it into an air-tight container and refrigerate.
You can also place a tablespoon of butter or ghee on top of the chicken curry before storing it to help preserve its freshness. You should store chicken curry for up to four days in the refrigerator.
To extend its shelf life, you can freeze your chicken curry for up to three months.
Once ready to enjoy, take it out of the freezer the night before and let it thaw naturally.
Other Asian Inspired Recipes
- Sweet and sour daikon
- Stir fry chicken
- Chicken-mu pickled daikon
- Air fryer whole cauliflower
- Summer Barley Salad
Once you try them all, look at this chicken chop suey, which is a great Chinese American version.
To stay with Indian flair, my next attempt is to make family dinner making air fryer chicken leg quarters.
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Full Recipe With a Printable Version
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- 400grams (3,5 Cups) Chicken
- 1 Tablespoon Olive Oil
- 2 Tablespoons Curry Powder
- 1 Onion
- 4 Garlic cloves
- 1/4 Cup Coconut Cream
- 1/2 Cup Coconut milk
- First comes the mixture of spices. As you see, I have used my homemade spice blend, which I am also sharing with you. Chicken should be cut into smaller pieces, and you do not have to marinate the chicken beforehand. Chop your onion and crush garlic cloves.
- Heat your pan and add a tablespoon of oil. Add the onion as well as garlic and caramelize slightly. Add 2 tablespoons of Indian spice mix and simmer the spices on medium heat for about a minute.
- Add the chicken pieces, combine the chicken with spices and cook on high heat until your pieces change color.
- Once the cooked chicken is ready, add your milk and cream and mix it all. Let it cook for another 10 to 15 minutes for the chicken to soak up the flavors and the sauce to thicken.
- Thickening - because I have used coconut cream in addition to milk, there is no need to add any other thickening agent to the dish. If you prefer a thicker curry, add a pinch of xanthan gum. If you, on the other side, feel that it needs more liquid, you can add more milk or a bit of chicken broth or chicken stock.
- Extra spicy - add red chili powder, tabasco, or cayenne pepper.
Serving Size:1 Cup
Amount Per Serving: Calories: 182Total Fat: 8gCarbohydrates: 2gFiber: 0gProtein: 31g