Discover the bold, comforting flavors of this Chicken Curry with Buttermilk. Simmer tender chicken in a rich, spiced curry sauce that fills your kitchen with irresistible aroma. Balance the heat with the tangy, creamy goodness of buttermilk for a smooth, satisfying finish. Serve it hot with rice, warm flatbreads, or my Irish Soda Bread Rolls to soak up every drop of flavor. Enjoy a simple yet flavorful dish that turns any meal into a cozy celebration. Enjoy chicken curry with a coconut flavor with my Chicken Curry Pasta recipe.
Combine the flavors of curry with beef meatballs with my Coconut Curry Meatballs or add it to canned chicken in my Curry Chicken Salad Phyllo Cups. Transform a traditional dish with curry with my Curry Pot Pie recipe.
Ingredients
Find below the list of ingredients in my Chicken Curry with Buttermilk.
- Coconut Oil (for cooking)
- Shallots (or red onion)
- Bell Pepper
- Cherry Tomatoes
- Ginger Root
- Tomato Paste
- Curry Powder
- Chicken Breast
- Buttermilk
- Water
- Fresh Lime
- Rice (optional for serving)
- Roti (optional for serving)
See recipe card for quantities.
How to Make Chicken Curry with Buttermilk
- Chop up the bell pepper, slice the shallots, mince the garlic, and set aside. Halve the cherry tomatoes, chop the cilantro, and keep in a separate bowl.
- Cube the chicken breasts in ½" - ¾" pieces, making sure they are close to the same size for even cooking. Toss in a bowl with half of the curry powder. Pour the butter milk over the chicken cubes, gently stir and set aside.
- Heat a large non-stick skillet on medium-high heat. Add the prepared shallots and bell pepper to the pan with coconut oil. Cook until shallot pieces are translucent and add the minced garlic and grated ginger.
- Add the contents of a can of tomato paste and the other half of the curry powder to the skillet. Stir into the veggies and cook for 2 minutes.
5. Gently pour the buttermilk chicken mixture into the skillet with the water. Stir so that everything is well combined and bring to a simmer. Turn the heat down and simmer uncovered for 15-20 minutes or until the chicken is fully cooked.
6. Add the halved cherry tomatoes and chopped cilantro to the skillet of curry chicken. Stir to combine.
Serve over a bed of your favorite rice or with roti (flatbreads). Optionally, you can garnish with more diced tomatoes and fresh herbs. Enjoy!
Storage
Store leftover Chicken Curry with Buttermilk in an airtight container to maintain freshness and prevent spills. Cool the curry and place the container in the refrigerator and keep for up to 2–3 days. Reheat gently on the stovetop over low heat, stirring occasionally to preserve the creamy texture. Freeze for longer storage by transferring the cooled curry to a freezer-safe container, leaving some space for expansion, and use within 2 months for best flavor and quality.
Recipe
Chicken Curry with Buttermilk
Ingredients
- 1 large Bell Pepper cored and diced
- 3 medium Shallots peeled and sliced
- 4 cloves Garlic minced
- 2 teaspoon Ginger grated
- 2 tablespoon Curry Powder
- 1 cup Cherry Tomatoes halved
- ¼ cup Fresh Cilantro chopped
- 1 can Tomato Paste 156 ml
- 3 large Chicken Breasts
- 2 cups Buttermilk
- 1 cup Water
Instructions
- Chop up the bell pepper, slice the shallots, mince the garlic, and set aside. Halve the cherry tomatoes, chop the cilantro, and keep in a separate bowl.1 large Bell Pepper, 3 medium Shallots, 4 cloves Garlic, 1 cup Cherry Tomatoes, ¼ cup Fresh Cilantro
- Cube the chicken breasts in ½" - ¾" pieces, making sure they are close to the same size for even cooking. Toss in a bowl with half of the curry powder. Pour the butter milk over the chicken cubes, gently stir and set aside.2 tablespoon Curry Powder , 3 large Chicken Breasts, 2 cups Buttermilk
- Heat a large non-stick skillet on medium-high heat. Add the prepared shallots and bell pepper to the pan with coconut oil. Cook until shallot pieces are translucent and add the minced garlic and grated ginger.2 teaspoon Ginger
- Add the contents of a can of tomato paste and the other half of the curry powder to the skillet. Stir into the veggies and cook for 2 minutes.1 can Tomato Paste
- Gently pour the buttermilk chicken mixture into the skillet with the water. Stir so that everything is well combined and bring to a simmer. Turn the heat down and simmer uncovered for 15-20 minutes or until the chicken is fully cooked.1 cup Water
- Add the halved cherry tomatoes and chopped cilantro to the skillet of curry chicken. Stir to combine.
- Serve over a bed of your favorite rice or with roti (flatbreads). Optionally, you can garnish with more diced tomatoes and fresh herbs. Enjoy!
