Chicken Curry Recipe
This easy, homemade Chicken Curry Recipe is your new go-to for a creamy, flavorful dinner the whole family will love. It features tender chicken bathed in aromatic spices and coconut milk—pure cozy comfort.
I still remember the first time I made this chicken curry on a rainy November evening. The scent of turmeric and ginger filled my little kitchen, and my grandkids raced in from outside, noses twitching at the promise of warmth. It’s a dish inspired by my travels through India, tweaked for busy weeknights and cool-weather cravings. Lean chicken thighs simmer in a silky sauce rich with coconut milk, loaded with anti-inflammatory turmeric and warming spices. And honestly? It tastes even better the next day—leftovers transform into a seriously crave-worthy lunch.
Why You’ll Love This Recipe
- One-pot meal—minimal cleanup, so you can relax sooner
- Ready in under an hour—perfect for busy weeknight dinners
- Pantry staples—spices you likely already have on the shelf
- Dairy-free comfort—coconut milk gives creamy richness without cream
- Family-friendly spice level—adjust chili powder for little ones
- Freezer-friendly—make a double batch and stash extras
- Customizable—add veggies or swap proteins in a pinch
- Flavorful leftovers—saucy rice or naan never felt so good
With reasons like that, you’ll want to bookmark this as your signature chicken curry.
Ingredients
• 1½ pounds boneless, skinless chicken thighs, cut into 1″ pieces (use chicken breasts for a leaner twist)
• 2 tablespoons vegetable oil (or ghee for a nuttier note)
• 1 large yellow onion, finely diced (sweet Vidalia works great)
• 4 garlic cloves, smashed and minced
• 2 tablespoons fresh ginger, grated (you can use 1 teaspoon ground ginger in a pinch)
• 1 can (14 oz) diced tomatoes, undrained (or 2 fresh tomatoes, chopped)
• 1½ cups full-fat coconut milk (I swear by Thai Kitchen brand for consistency)
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon paprika (smoked paprika adds depth)
• ½–1 teaspoon chili powder (adjust for your heat comfort)
• 1 teaspoon garam masala
• Salt and pepper, to taste
• Juice of ½ lime (for brightness)
• Fresh cilantro, chopped, for garnish
Tip: Toast your spices in a dry skillet for 30 seconds before adding oil—your curry will sing with deeper flavor.
Directions
- Season and sear. Season chicken pieces with salt and pepper. Heat oil in a heavy pot or Dutch oven over medium-high heat. Add chicken in batches—don’t crowd the pan—and brown lightly, about 3 minutes per side. Transfer to a plate.
- Sweat the aromatics. Lower heat to medium. Add onions and a pinch of salt. Cook, stirring, until translucent and just golden, about 5 minutes. That soft onion sweetness is key.
- Build the base. Stir in garlic and ginger until fragrant (about 30 seconds), then add cumin, coriander, turmeric, paprika, and chili powder—toast briefly until you see wisps of spice oil. That little shimmer is your cue.
- Tomato time. Pour in diced tomatoes with juices. Scrape up any browned bits from the bottom—flavor town, right? Simmer 3–4 minutes until the mixture thickens slightly.
- Bring it together. Return chicken and any collected juices to the pot. Stir well, coating each piece in spiced tomato paste.
- Creamy finish. Pour in coconut milk, stir gently, and bring to a low simmer. Keep heat gentle—you want a soft bubble, not a rolling boil.
- Simmer and meld. Cover partially and simmer 20–25 minutes, stirring once or twice, until chicken is cooked through and sauce has thickened. If the gravy seems thin, cook uncovered the last 5 minutes.
- Brighten and serve. Turn off heat. Squeeze in lime juice, sprinkle with cilantro, and taste for salt. Serve over fluffy basmati rice or with warm naan.
Servings & Timing
Yield: 4 generous dinner servings
Prep Time: 15 minutes
Cook Time: 35 minutes (including searing and simmering)
Total Time: 50 minutes—just under an hour from chopping board to table
Variations
• Chickpea Curry: Swap half the chicken for canned chickpeas for a protein boost.
• Veggie-Loaded: Add cubed potatoes or cauliflower florets with the chicken pieces.
• Creamy Yogurt Swap: Stir in ½ cup Greek yogurt instead of coconut milk for tangy richness.
• Spinach Boost: Stir fresh baby spinach into the pot during the last 5 minutes of simmering.
• Thai-Style: Tuck in a lemongrass stalk and kaffir lime leaves for a Southeast Asian twist.
• Kid-Friendly: Omit chili powder and garnish with plain yogurt for a milder sauce.
Storage & Reheating
Refrigerator: Store in an airtight container up to 4 days—flavors deepen beautifully.
Freezer: Freeze in freezer-safe tubs for up to 2 months. Thaw overnight in the fridge.
Reheating: Gently rewarm on the stovetop over low heat, adding a splash of water or coconut milk if it seems thick; or zap in the microwave, stirring halfway.
Make-Ahead Advice: Assemble through Step 5, cool, and refrigerate. Finish cooking just before dinner—ideal when you’re juggling errands.
Notes
• Let the spices bloom properly: Don’t rush those first minutes in the pot.
• Thighs over breasts: They stay juicier and resist overcooking.
• Balance acidity: If the tomato tang feels sharp, a pinch of brown sugar smooths it out.
• Next-day magic: Many readers report the curry tastes even more “together” after a night in the fridge.
• Salt last: The coconut milk softens flavors; adjust salt near the end to avoid overdoing it.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Absolutely—just slice breasts into evenly sized pieces and watch cooking time so they don’t dry out.
Q: Why did my coconut milk separate?
A: High heat can break the emulsion. Keep the simmer gentle and stir occasionally.
Q: How do I reduce the heat level?
A: Cut chili powder in half or swap paprika for sweet paprika, and add yogurt on top when serving.
Q: Can I make this gluten-free?
A: Yes—most ingredients are naturally gluten-free; just double-check your spice blends.
Q: What sides go best with this curry?
A: Basmati rice, garlic naan, or even a simple cucumber salad to cool things down.
Q: Is there a Vegan version?
A: Swap chicken for tofu or tempeh, and follow the same steps—so good.
Q: Why is my sauce too thin?
A: Simmer uncovered for a few minutes longer, or mash a piece of potato in the pot to thicken naturally.
Q: Any tips for big batches?
A: Double the recipe, use a large stockpot, and adjust simmer time if you add more volume.
Conclusion
This Chicken Curry Recipe is all about easy weeknight prep, homemade comfort, and big, cozy flavors—no restaurant reservation required. Give it a whirl, then drop a comment below: How did you customize yours? Don’t forget to explore my other Indian-inspired dinners for more simple, satisfying meals. Happy cooking!
Chicken Curry Recipe
Ingredients
- 1½ pounds boneless, skinless chicken thighs cut into 1" pieces
- 2 tablespoons vegetable oil or ghee for a nuttier note
- 1 large yellow onion finely diced
- 4 cloves garlic smashed and minced
- 2 tablespoons fresh ginger grated
- 1 can diced tomatoes undrained
- 1½ cups full-fat coconut milk Thai Kitchen brand recommended
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon paprika smoked paprika adds depth
- ½–1 teaspoon chili powder adjust for your heat comfort
- 1 teaspoon garam masala
- Salt and pepper to taste
- ½ lime Juice of ½ lime for brightness
- Fresh cilantro chopped, for garnish
Instructions
- Season chicken pieces with salt and pepper. Heat oil in a heavy pot or Dutch oven. Brown chicken in batches, about 3 minutes per side. Transfer to a plate.
- Cook onions with a pinch of salt until translucent and golden.
- Add garlic, ginger, and spices. Toast briefly to release flavors.
- Pour in diced tomatoes. Simmer until slightly thickened.
- Add chicken back to the pot. Stir well to coat in tomato paste.
- Pour in coconut milk and simmer gently.
- Cover and simmer until chicken is cooked through and sauce thickens.
- Turn off heat. Squeeze in lime juice, garnish with cilantro. Serve over rice or with naan.
