This 30-Minute Homemade Chicken Curry Is Better Than Your Favorite Takeout

Though we’re more used to turning to our own cuisine when it comes to cooking something at home, sometimes it’s difficult to resist the temptation against an exotic dish that everyone says is amazing.

One of the most frequent examples is famous chicken curry the fame of which has spread across the world in recent years. The recipe might require some ingredients you aren’t used to using much, but the result will certainly be what you wished for all along.

Here’s what you need: 1 chicken breast, 2 onions, 3 garlic cloves, 1 tablespoon of grated ginger, 2 tablespoons of melted butter (or regular butter), 2 tablespoons of curry powder, salt to taste, 1/2 teaspoon of black pepper, 4 large ripe tomatoes, 1 can (400 g) of coconut milk, 1/2 teaspoon of garam masala, 1 teaspoon of turmeric, fresh cilantro to your liking (a standard bunch).

Put 2 tablespoons of butter into a large skillet, heat it up, add finely chopped onion, and fry over medium heat until golden brown.

When the onion turns golden brown, add the grated garlic and ginger, stir, and continue frying for about a minute. Add the diced tomatoes and fry them until soft, stirring occasionally. Add 2 tablespoons of curry powder and turmeric, then stir again.

Add the diced chicken breast, season with salt and pepper, and fry for about 5 minutes. You can add a little bit of chicken broth or water if you want a thinner consistency. Simmer for about 10–15 minutes. Pour in the coconut milk and stir.

Add the garam masala seasoning and continue simmering until slightly thickened, checking the meat occasionally for doneness. Sprinkle with chopped cilantro and serve with rice.