Go Back

Chicken Curry Recipe - A Cozy, Flavor-Packed Weeknight Favorite

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 to 2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
  • Onion: 1 large yellow onion, finely chopped
  • Garlic: 4 cloves, minced
  • Ginger: 1.5 tablespoons fresh, minced or grated
  • Tomato base: 1 can (14–15 oz) crushed tomatoes or tomato puree
  • Coconut milk or cream: 1 can (13–14 oz) full-fat coconut milk, or 1 cup heavy cream
  • Curry powder: 2–3 tablespoons mild or medium curry powder (or use 1 tablespoon garam masala + 1 teaspoon ground turmeric + 1 teaspoon ground cumin)
  • Additional spices (optional but great): 1 teaspoon paprika, 1/2 teaspoon ground coriander, 1/4 teaspoon cayenne or chili powder
  • Whole spices (optional): 1 bay leaf, 4–6 whole cardamom pods, 1 small cinnamon stick
  • Oil or ghee: 2–3 tablespoons neutral oil or ghee
  • Salt and pepper: To taste
  • Sugar or honey: 1/2 to 1 teaspoon, to balance acidity
  • Fresh lemon or lime: 1, for finishing
  • Fresh cilantro: A small bunch, chopped, for garnish
  • Rice or flatbread: Cooked basmati, jasmine rice, or warm naan/roti for serving

Method
 

  1. Prep the chicken: Pat the chicken dry and cut into bite-size pieces. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Set aside while you chop the aromatics.
  2. Warm the pan: Heat oil or ghee in a large skillet or Dutch oven over medium heat. If using whole spices, add them now and let them sizzle for 30–60 seconds until fragrant.
  3. Sweat the aromatics: Add the chopped onion with a pinch of salt. Cook 7–9 minutes, stirring often, until soft and lightly golden. Stir in the garlic and ginger, and cook 1–2 minutes more.
  4. Bloom the spices: Add curry powder and optional ground spices. Stir for 30–60 seconds to coat the onions and release the aromas. If the pan looks dry, add a splash of oil to prevent burning.
  5. Add tomatoes: Pour in the crushed tomatoes. Simmer 3–4 minutes to thicken slightly and mellow the acidity.
  6. Cook the chicken: Add the chicken pieces and toss to coat in the sauce. Cook 4–5 minutes, stirring occasionally, until the exterior is opaque.
  7. Add the creaminess: Stir in coconut milk or heavy cream. Bring to a gentle simmer, then reduce heat to low. Cover and cook 10–12 minutes, or until the chicken is cooked through and tender.
  8. Adjust and finish: Taste and season with salt, pepper, and a pinch of sugar or honey to balance the tomatoes. Add a squeeze of lemon or lime for brightness. If you used whole spices, fish them out.
  9. Rest and serve: Let the curry sit off the heat for 5 minutes to settle. Garnish with chopped cilantro. Serve with rice or warm flatbread.