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Chicken curry

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Chicken curry

Chicken curry



  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon red pepper flakes
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 (15 ounce) can crushed tomatoes
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • Salt and pepper to taste


  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chicken and cook until browned on all sides.
  3. Add the onion, garlic, ginger, cumin, coriander, turmeric, and red pepper flakes and cook for 5 minutes, or until fragrant.
  4. Stir in the chickpeas, crushed tomatoes, chicken broth, and heavy cream. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is cooked through and the sauce has thickened.
  5. Season with salt and pepper to taste.
  6. Serve with rice or naan.


  • To make a spicier curry, add more red pepper flakes.
  • To make a milder curry, omit the red pepper flakes.
  • For a vegetarian curry, omit the chicken and use vegetable broth instead of chicken broth.
  • Serve with your favorite sides, such as rice, naan, or vegetables.

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