Description
This flavorful chicken curry recipe is a comforting, one-pot dish made with tender chicken, aromatic spices, and a rich, creamy sauce. Perfect for weeknight dinners or entertaining guests, it’s a go-to Indian-style chicken curry that pairs beautifully with rice or naan!
Ingredients
2 tablespoons vegetable oil
1 large onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon garam masala
½ teaspoon cayenne pepper (optional, adjust to heat preference)
1 teaspoon salt (or to taste)
1 (14-ounce) can diced tomatoes
1 cup coconut milk or heavy cream
½ cup chicken broth or water
Fresh cilantro, for garnish
Cooked basmati rice or naan, for serving
Instructions
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Sauté aromatics: In a large skillet or pot, heat oil over medium heat. Add chopped onion and cook until soft and golden, about 5–7 minutes.
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Add garlic and ginger, sauté for 1 minute until fragrant.
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Brown the chicken: Add chicken pieces and cook until lightly browned on all sides.
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Add spices: Stir in cumin, coriander, turmeric, paprika, garam masala, cayenne (if using), and salt. Cook for 1–2 minutes to toast the spices.
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Simmer: Add diced tomatoes, coconut milk (or cream), and chicken broth. Stir well to combine.
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Cook: Cover and simmer on low heat for 20–25 minutes, or until chicken is cooked through and sauce thickens.
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Garnish & serve: Sprinkle with chopped cilantro and serve hot with basmati rice or naan.
Notes
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Swap coconut milk for yogurt or cream for a richer or tangier flavor.
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For a spicier curry, increase cayenne or add fresh green chilies.
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Use bone-in chicken for more depth of flavor; adjust cooking time.
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Store leftovers in the fridge for up to 3 days; flavor improves overnight.
- Prep Time: 15min
- Cook Time: 30min
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
