Hey y'all! If you're searching for a Chicken Curry Recipe that's brimming with rich, aromatic spices and melt-in-your-mouth tender chicken, you've landed in the right place! This heartwarming dish is perfect for cozy weeknights, meal prep, or impressing guests at your next gathering. Every bite is a blissful blend of comfort, bold flavor, and just the right amount of kick. Let's get cooking!
Why You’ll Love This Chicken Curry Recipe
- It’s a one-pot wonder, minimizing cleanup and maximizing flavor.
- Ready in under an hour for fuss-free weeknight dinners.
- Packed with authentic spices for a truly satisfying meal.
- Easily customizable for spice level and dietary needs.
- Leftovers taste even better the next day!
Chicken Curry Recipe Ingredients
- 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoon vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon chili powder (adjust to taste)
- 1 can (14 oz/400ml) diced tomatoes
- 1 cup (240ml) coconut milk
- ½ cup (120ml) chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice or naan, for serving
How to Make Chicken Curry Recipe
Step 1: Sauté Aromatics
In a large Dutch oven or deep skillet, heat the vegetable oil over medium heat. Add chopped onions and sauté for 5-6 minutes until soft and golden brown. Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
Step 2: Toast the Spices
Add curry powder, turmeric, cumin, and chili powder to the pan. Stir constantly for 1 minute to toast the spices and release their aroma.
Step 3: Cook the Chicken
Add the chicken pieces and season with salt and pepper. Sear the chicken for 5-7 minutes, stirring occasionally, until lightly browned on all sides.
Step 4: Simmer to Perfection
Pour in the diced tomatoes, coconut milk, and chicken broth. Bring the mixture to a gentle simmer. Cover and cook for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
Step 5: Finish and Serve
Stir in the lemon juice for a bright finish. Taste and adjust seasoning if necessary. Garnish with freshly chopped cilantro and serve hot over rice or with naan.
Notes for the Perfect Chicken Curry Recipe
- For a thicker sauce, simmer uncovered for the last 5 minutes. See this guide on thickening curry sauces for more tips.
- Use full-fat coconut milk for a creamier, richer curry.
- Adjust chili powder or add fresh chilies for extra heat.
Chicken Curry Recipe Variations
- Vegetarian: Substitute chicken with chickpeas and potatoes.
- Light & Lean: Use chicken breast instead of thighs for a lighter option.
- Spicy Chicken Curry: Add 1-2 sliced green chilies and 1 teaspoon garam masala for extra heat and depth.
Required Equipment for Chicken Curry Recipe
- Large Dutch oven or deep skillet
- Sharp knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
Chicken Curry Recipe Storage Instructions
Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 4 days. To freeze, portion into freezer-safe containers and freeze for up to 2 months. Reheat gently on the stovetop or in the microwave until hot throughout.
Chicken Curry Recipe Pairings & Serving Suggestions
- Serve with fluffy basmati rice or warm naan bread.
- Add a side of cooling cucumber raita or a fresh green salad.
- Pair with a crisp lager or refreshing iced tea for the perfect meal.
Pro Tips for Chicken Curry Recipe Success
- Marinate chicken with a little yogurt and spices for 30 minutes for extra tenderness (learn more about marinating meat).
- Use freshly ground spices for the biggest flavor impact.
- Let the curry rest for 10 minutes before serving to allow the flavors to meld. For nutritional info, check this resource.
Chicken Curry Recipe FAQ
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but thighs stay juicier and more flavorful during simmering.
How do I make this chicken curry recipe dairy-free?
This recipe uses coconut milk, so it's naturally dairy-free! Just check your curry powder ingredients for hidden dairy.
Can I make chicken curry ahead of time?
Absolutely! In fact, the flavors deepen overnight. Store in the fridge and reheat when ready to serve.
Ready to enjoy your homemade Chicken Curry Recipe? Happy cooking!
Ingredients
- 1.5 lbs (700g) boneless chicken thighs, cut into pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon chili powder
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh cilantro, chopped (for garnish)
Instructions
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1Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until soft and golden, about 5 minutes.
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2Add the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
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3Stir in the curry powder, ground cumin, ground coriander, and chili powder. Cook for 1 minute, stirring constantly.
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4Add the chicken pieces and cook until they are lightly browned on all sides, about 5 minutes.
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5Pour in the diced tomatoes and coconut milk. Season with salt and black pepper. Stir well to combine.
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6Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and the sauce has thickened. Garnish with fresh cilantro before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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