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Ah the curried chicken fillet, it’s kind of my little favorite cheat meal when I want something tasty without any hassle. You know, that dish that takes you on a trip just with its spices, but remains super simple to make even on a weeknight. I admit, I sometimes forget to properly dose the curry, it can get strong quickly, so I always trust my instinct, and then we adjust by tasting.
The thing I love is the texture of the fillet, nice and tender, perfectly blending with the creamy sauce. Just yesterday, I made this recipe in a hurry, but the sauce amazed me. I think my secret is adding a bit of coconut milk, it softens the whole thing without losing the spicy side. Well, after that, you can do as you like, hey!
I often choose to accompany it with basmati rice, because it’s light, absorbs flavors well, and frankly, this grain does all the work. And know that it’s a rather quick dish to prepare, a good option when you come home late or have little time. Simple, effective, and delicious, what more could you ask for?
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Alright, let’s take a look together at what you need to start this homemade curry adventure, and I promise, we won’t get lost in complicated stuff. I’ll share my tips, feel free to steal the ones that speak to you, or tell me how you do it on your side.
Essential ingredients for an amazing curried chicken fillet
- 4 chicken fillets (make sure they are fresh, it makes all the difference)
- 2 medium onions, finely sliced
- 2 cloves of garlic, chopped (important to bring out the flavor)
- 1 tablespoon of curry powder (better to start light)
- 1 teaspoon of turmeric (I like it for the color and the mild taste)
- 1 can (400 ml) of coconut milk (it’s the key to the creamy sauce)
- 2 tablespoons of olive oil (or a bit of butter if you’re in indulgent mode)
- Salt, freshly ground pepper
- A bit of fresh coriander (optional, but it adds a nice pep)
- Basmati rice to serve
The simple preparation of curried chicken fillet, no stress
Let’s start by cutting the fillets into medium pieces, not too small, you know, to prevent them from falling apart during cooking. For me, it’s always a bit of a struggle with the size, but we manage.
- Heat the oil in a pan over medium heat.
- Add the onions and let them gently sweat until translucent, I love that moment when the kitchen fills with aroma.
- Stir in the garlic, then immediately the curry and turmeric, let the spices activate for a minute or two (it awakens the flavors, trust me).
- Add the chicken pieces, salt, pepper, and brown them on all sides. No need to rush, the idea is for them to be just nicely colored.
- Pour the coconut milk carefully, reduce to low heat, and let simmer for about 15-20 minutes. The sauce should reduce a bit and become creamy.
- Taste and adjust the seasoning: here is your freestyle moment, add more curry if you dare.
Kitchen essentials for this curried chicken
- A large pan with a good non-stick coating
- A cutting board – my poor fingers!
- A good knife, sharp, it helps with the fillets
- A wooden spoon to stir without scratching
- A lid for gentle cooking
- A bowl to prepare the spices separately
Ideas to accompany and personalize your curried chicken fillet
Honestly, basmati rice is my first reflex, but you can also opt for pasta or steamed vegetables. Sometimes, I add a bit of fresh mango for a sweet touch that always makes an impression.
- Plain or jasmine-scented basmati rice
- Steamed vegetables (broccoli, green beans)
- A green salad jazzed up with fresh coriander
- A pinch of chili powder if you like it hot
How to avoid my chicken becoming dry?
Cut the fillets into medium pieces and cook over low heat with coconut milk, it keeps the meat tender. Avoid overcooking.
Can I prepare this recipe in advance?
Yes, curried chicken can be prepared the day before. The flavors intensify after a stint in the fridge, perfect to save time.
What can replace coconut milk if I don’t have any?
You can use fresh cream or plain yogurt for the sauce, but the flavor will be less exotic and a bit milder.
How to make this dish spicier without changing the ingredients?
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Add a bit of chili powder or red curry paste towards the end of cooking to adjust to your taste and avoid bitterness.
