Chicken Curry Recipe
This easy Chicken Curry Recipe blends creamy coconut milk with savory spices for a homemade, flavorful comfort food dinner. A perfect balance of authenticity and simplicity for a comforting meal.
Ingredients
- 1½ pounds boneless, skinless chicken thighs cut into 1" pieces (thighs stay juicy; breasts work too)
- 2 tablespoons vegetable oil or ghee
- 1 medium yellow onion finely chopped (slow-cook for caramel notes)
- 3 cloves garlic minced (or 1 teaspoon garlic paste)
- 1 tablespoon fresh ginger grated (or 1 teaspoon ginger paste)
- 1 teaspoon ground turmeric anti-inflammatory, bright color
- 2 teaspoons ground coriander sub with ½ teaspoon coriander seeds, crushed
- 1 teaspoon cumin seeds
- 2 teaspoons garam masala
- 2 teaspoons chili powder
- 1 can full-fat coconut milk Thai Kitchen brand is recommended
- 1 can diced tomatoes or 2 fresh Roma tomatoes, chopped
- ½ cup plain Greek yogurt optional, for extra tang and creaminess
- ¼ cup chopped fresh cilantro plus extra to garnish
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 teaspoon sugar or honey balances acidity
Instructions
- Heat oil or ghee over medium heat. Add cumin seeds and cook until sizzling.
- Cook chopped onion until golden, about 6–8 minutes.
- Add minced garlic and grated ginger, sauté until fragrant.
- Sprinkle turmeric, coriander, and chili powder. Toast for 30 seconds.
- Add chicken pieces, brown on all sides for about 5 minutes.
- Pour in diced tomatoes and simmer for 5 minutes.
- Add coconut milk and optional Greek yogurt. Gently simmer.
- Season with salt, pepper, and sugar. Cover and cook for 10–12 minutes.
- Squeeze lemon juice and fold in chopped cilantro. Adjust seasoning.
- Serve hot over steamed basmati rice or warm naan. Garnish and serve!
Notes
Browning the chicken well and taking time with the onions is essential for flavor. Adjust seasoning to taste and feel free to add your favorite vegetables.
Nutrition
Calories: 350kcal
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