Go Back
–+ servings
Curry Chicken Recipe

Curry Chicken Recipe

A rich, creamy homemade curry chicken simmered in coconut milk and fragrant spices—your new spicy comfort food hero.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 6 servings
Calories 360 kcal

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs cut into 1½-inch pieces (substitute chicken breasts, if preferred; thighs stay juicier)
  • 2 tbsp vegetable oil or ghee I love Kerrygold for depth
  • 1 large onion finely chopped (sweet yellow onion works best)
  • 3 cloves garlic minced (fresh is key—avoid jarred)
  • 1 tbsp fresh ginger grated (or 1 tsp ground ginger in a pinch)
  • 2 tbsp curry powder use a garam masala blend or Madras curry powder
  • 1 tsp ground turmeric
  • 1/2 tsp cayenne pepper adjust for mild or extra kick
  • 1 can full-fat coconut milk Thai Kitchen brand recommended
  • 1 cup low-sodium chicken broth or water
  • 1 tbsp tomato paste for subtle tang and color
  • 1 lime Juice of 1 lime (adds brightness and balances richness)
  • Salt and black pepper to taste
  • 1/4 cup fresh cilantro leaves chopped (for garnish)
  • Steamed jasmine rice or warm naan for serving

Instructions
 

  • In a large skillet over medium heat. Once shimmering, add onions and cook until soft and golden—about 5 minutes.
  • Stir in garlic and ginger; sauté 1 minute until fragrant.
  • Sprinkle curry powder, turmeric, and cayenne over the onion mixture. Toast spices for 30 seconds, stirring constantly—this “blooming” step deepens flavor.
  • Add chicken pieces, season with salt and pepper, and brown lightly on all sides, about 4 minutes.
  • Stir in tomato paste, mixing it into the spices and chicken for another minute—this builds a rich base.
  • Pour in coconut milk and chicken broth; bring to a gentle simmer. Scrape up any browned bits with a wooden spoon.
  • Reduce heat to low, cover, and let simmer for 20–25 minutes, stirring halfway, until the chicken is cooked through and sauce has slightly thickened.
  • Off heat, squeeze in lime juice and stir. Garnish with chopped cilantro right before serving.

Notes

• Chicken Thigh Tip: Pat pieces dry before browning to get that golden crust. • Spice Balance: I started mild for my grandkids; slowly increased cayenne over time as they got braver! • Coconut Milk Choice: Full-fat yields richest texture; light works if you’re cutting calories but sauce will be thinner. • Meal-Prep Hack: Double the batch and freeze half—it’s a lifesaver on hectic school nights. • Ingredient Prep: Chop onions and garlic in advance to save precious evening minutes.

Nutrition

Calories: 360kcal
Keyword Coconut Milk, Comfort Food, Curry Chicken, Dairy-Free, Gluten-Free, spicy
Love this recipe?Follow us at @thenandnowspace for more