Description
This easy chicken curry recipe is creamy, flavorful, and ready in just 30 minutes. Tender chicken simmers in a rich tomato-coconut sauce with aromatic spices for a restaurant-quality meal that’s perfect for weeknight dinners. Serve over basmati rice with naan bread for a complete, satisfying meal.
Ingredients
Scale
For the Curry:
- 1.5 lbs (680g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 tablespoons cooking oil (vegetable, canola, or coconut oil)
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or minced
- 3 tablespoons tomato paste
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ¼–½ teaspoon cayenne pepper (adjust to heat preference)
- 1 can (14 oz/400ml) full-fat coconut milk
- 1 cup (240ml) chicken broth
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Fresh cilantro, chopped (for garnish)
For Serving:
- Cooked basmati rice
- Warm naan bread
- Lime wedges (optional)
Instructions
- Prep the ingredients: Cut chicken into bite-sized pieces (about 1 inch). Dice the onion finely, mince the garlic, and grate the ginger. Measure out all spices and have everything ready to go—curry comes together quickly once you start cooking.
- Sear the chicken: Heat 1 tablespoon of oil in a large skillet or deep sauté pan over medium-high heat. Season the chicken pieces with a pinch of salt and pepper. Add chicken to the hot pan in a single layer (work in batches if needed to avoid crowding). Cook for 2-3 minutes per side until golden brown. The chicken doesn’t need to be fully cooked through yet. Transfer to a plate and set aside.
- Sauté the aromatics: Reduce heat to medium and add the remaining 1 tablespoon of oil to the same pan. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and starting to turn golden. Add the minced garlic and grated ginger, and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Add tomato paste and spices: Add the tomato paste to the onion mixture and stir well to combine. Cook for 1-2 minutes to deepen the flavor. Add the curry powder, garam masala, cumin, turmeric, and cayenne pepper. Stir constantly for about 30-60 seconds until the spices are toasted and incredibly fragrant. This step is crucial for developing deep flavor.
- Create the sauce: Pour in the coconut milk and chicken broth, stirring to combine everything smoothly and scraping up any browned bits from the bottom of the pan (that’s flavor!). Stir in the salt and black pepper. Bring the mixture to a gentle simmer.
- Simmer the curry: Return the seared chicken (along with any juices from the plate) to the pan, nestling the pieces into the sauce. Reduce heat to medium-low and simmer uncovered for 10-12 minutes, stirring occasionally, until the chicken is cooked through (internal temperature of 165°F/74°C) and the sauce has thickened to your desired consistency.
- Taste and adjust: Taste the curry and adjust seasoning as needed. Add more salt if it needs it, a squeeze of lime juice for brightness, or a pinch of sugar if it’s too acidic.
- Serve: Garnish with fresh chopped cilantro and serve hot over fluffy basmati rice with warm naan bread on the side. Enjoy!
Notes
- For a thicker curry, simmer longer uncovered to reduce the sauce, or add 1 tablespoon of cornstarch mixed with 2 tablespoons water during the last few minutes
- For a thinner curry, add more chicken broth or coconut milk to reach desired consistency
- Adjust heat level by increasing or decreasing cayenne pepper
- Curry tastes even better the next day as flavors meld and develop
- If you don’t have garam masala, substitute with equal parts ground cinnamon and ground cumin
- For dairy-based curry similar to butter chicken, replace coconut milk with heavy cream or half-and-half
- Add vegetables like bell peppers, peas, or spinach during the last 5 minutes of cooking
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup curry (without rice)
- Calories: 385
- Sugar: 5g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 107mg