Dive into this rich and delicious Indian-style chicken curry that’s bursting with warm spices and vibrant flavor. Tender chicken simmers in a fragrant tomato-onion sauce, making this a comforting dish perfect for any weeknight — serve with steamed rice or warm naan for a truly satisfying meal.
Ingredients:
1 lb boneless chicken thighs, cut into bite-sized pieces
2 tablespoons neutral oil (e.g. vegetable or sunflower)
1 large yellow onion, finely chopped
2 cloves garlic, minced
1-inch piece of fresh ginger, grated
1 heaping tablespoon curry powder
½ teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1 (14 oz) can crushed tomatoes
1 cup coconut milk (or plain yogurt, if you prefer)
Salt, to taste
Fresh cilantro, chopped (for garnish)
Water or low-sodium chicken broth, as needed to adjust consistency
Instructions:
Prep: Begin by preparing all the ingredients. Chop the onion, mince the garlic, grate the ginger, and cut the chicken into pieces.
Sauté aromatics: Heat the oil in a heavy-bottomed pan over medium heat. Once hot, add the chopped onion. Cook, stirring, for about 5–7 minutes, until the onion softens and takes on a light golden color.
Add garlic & ginger: Add the minced garlic and grated ginger to the pan. Stir them for about 1 minute until fragrant.
Spice it up: Sprinkle in the curry powder, ground turmeric, ground coriander, and ground cumin. Stir constantly for 1–2 minutes so the spices “bloom” in the oil and release their aroma.
Tomatoes: Pour in the crushed tomatoes, stir well with the spices and aromatics, and cook for about 4–5 minutes. Let the tomato mixture simmer so that it thickens slightly and starts blending with the spices.
Add chicken: Now add the chicken pieces. Stir so that each piece is well coated in the tomato-spice mixture. Let the chicken cook for about 3–4 minutes, stirring, until it starts to lightly brown.
Liquid base: Pour in the coconut milk (or yogurt) and stir gently. If the sauce is too thick, add a little water or chicken broth to reach your desired consistency.
Simmer: Bring the curry to a gentle simmer. Then reduce the heat to low, cover the pan (or partially cover), and let it cook for about 20–25 minutes, or until the chicken is cooked through and tender. Stir occasionally, and adjust seasoning (salt) as needed.
Finish with garam masala: In the last 2–3 minutes of simmering, sprinkle the garam masala over the curry and stir it in. This will add a deeper, warming complexity to the dish.
Garnish & serve: Once the chicken is fully cooked and the sauce is rich and fragrant, turn off the heat. Garnish with freshly chopped cilantro.
Serve hot with steamed basmati rice, naan, or your favorite bread to soak up all the delicious curry sauce.