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Chicken Curry Recipe

Chicken Curry

iamwinfred
This chicken curry is a rich, one-pan weeknight dinner packed with tender chicken simmered in a deeply spiced tomato and coconut milk gravy. Built on a base of slow-cooked onions, fresh garlic and ginger, and a bloomed spice blend, it delivers bold, authentic Indian-inspired flavor with minimal effort and pantry-friendly ingredients. Ready in under an hour, it's naturally gluten-free, easily adjustable in heat level, and tastes even better the next day.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 460 kcal

Equipment

  • Large deep skillet or Dutch oven (12-inch minimum)
  • Chef's knife
  • Cutting board
  • Measuring spoons
  • Wooden spoon or silicone spatula
  • Box grater or microplane For grating ginger
  • Garlic press Or use a knife for mincing
  • Ladle For serving
  • Can opener

Ingredients
  

  • 2 lbs boneless skinless chicken thighs or breasts 900g, cut into 1.5-inch chunks, patted dry
  • 3 tbsp neutral oil vegetable or avocado oil
  • 1 large yellow onion finely diced
  • 4 garlic cloves minced
  • 1 tbsp fresh ginger grated; or substitute 1 tsp ground ginger
  • 1 tbsp tomato paste
  • 14 oz canned crushed tomatoes 400g, 1 standard can
  • 13.5 fl oz full-fat coconut milk 400ml, 1 can; or substitute heavy cream for a richer sauce

Spice Blend

  • 2 tsp garam masala
  • 2 tsp ground cumin
  • 1.5 tsp ground coriander
  • 1.5 tsp curry powder
  • 1 tsp ground turmeric
  • 0.5 tsp cayenne pepper use up to 1 tsp for more heat, or omit for mild
  • 1 tsp salt plus more to taste
  • 0.5 tsp black pepper
  • 1 tsp sugar optional, to balance acidity

For Garnish and Serving

  • fresh cilantro for garnish
  • lemon or lime wedges for serving

Instructions
 

  • Cut chicken into 1.5-inch chunks and pat dry. Finely dice the onion, mince the garlic, and grate the ginger. Combine all spices (garam masala, cumin, coriander, curry powder, turmeric, cayenne, salt, black pepper) in a small bowl.
  • Heat oil in a large Dutch oven or skillet over medium-high heat. Working in batches, sear chicken pieces 2–3 minutes per side until golden brown. Remove and set aside — the chicken will finish cooking in the sauce.
  • Reduce heat to medium and add the diced onion to the same pan, scraping up any browned bits. Cook 8–10 minutes, stirring occasionally, until soft, translucent, and lightly golden.
  • Stir in the minced garlic and grated ginger and cook for 1–2 minutes until fragrant, being careful not to let them burn.
  • Add the tomato paste and cook for 1 minute, then pour in the entire spice blend. Stir vigorously for 1–2 minutes until the spices are fragrant and toasted in the oil.
  • Pour in the crushed tomatoes, stir to combine, and simmer uncovered for 5–7 minutes until the sauce thickens slightly and oil begins to separate at the edges.
  • Stir in the coconut milk, then return the seared chicken (with any accumulated juices) to the pan. Add the sugar if using, and stir to coat everything in the sauce.
  • Reduce to a gentle simmer over medium-low heat and cook uncovered for 15–20 minutes, stirring occasionally, until the chicken reaches 165°F (74°C) and the sauce coats a spoon.
  • Taste the curry and adjust salt, cayenne, or a squeeze of lemon or lime juice to balance the flavors to your liking.
  • Ladle over basmati rice or alongside warm naan. Top with fresh cilantro and serve with lemon or lime wedges.

Notes

  • Use chicken thighs for the juiciest result — they stay moist through simmering. If using breasts, cut slightly larger and don't overcook.
  • Don't rush the onions. Cooking them until soft and golden creates a sweeter, more complex sauce base that makes a real difference in the final flavor.
  • Blooming the spices in oil for 1–2 minutes before adding liquid is the single most impactful technique for depth of flavor — don't skip this step.
  • Simmer the tomato base until the oil separates at the edges (the Indian "bhuna" technique) — this signals the sauce base is properly cooked.
  • Use full-fat coconut milk only. Lite versions produce a thin, watery sauce instead of the luscious, silky consistency you want.
  • Make it ahead — chicken curry tastes noticeably better the next day as the flavors meld and deepen overnight in the fridge.
  • To reduce heat: omit the cayenne entirely and halve the curry powder. To increase heat: double the cayenne and add a minced fresh green chili with the garlic and ginger.
  • Coconut milk substitutes: use heavy cream for a richer, more European-style sauce, or stir in plain whole-milk yogurt off the heat for a tangier result.
  • Storage: refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop with a splash of water or coconut milk to loosen the sauce.
  • Variations: add cubed potatoes, frozen peas, or spinach during simmering for a heartier dish. Stir in 2 tbsp butter and ¼ cup heavy cream at the end for a butter chicken–style finish.

Nutrition

Serving: 1ServingCalories: 460kcalCarbohydrates: 12gProtein: 38gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 155mgSodium: 680mgPotassium: 720mgFiber: 2gSugar: 5gVitamin A: 12IUVitamin C: 18mgCalcium: 6mgIron: 22mg
Keyword chicken curry, coconut milk curry, easy chicken curry, Indian chicken curry, weeknight curry
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