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.
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.
Notes
Toast spices for deeper flavor. Leftovers taste even better. Adjust spice level for kids. Freeze extras for later. Make it customizable with veggies or different proteins.
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