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Chicken Curry

This Chicken Curry is a flavorful and hearty dish that features tender chicken simmered in a rich and aromatic sauce made with spices, tomatoes, and coconut milk. It's perfect for a comforting dinner served over rice or with naan.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 People
Calories 380 kcal

Equipment

  • 1 large skillet or saucepan
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 wooden spoon
  • 1 serving dish

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder adjust to taste
  • 1 can (14 oz) diced tomatoes
  • 1 can (13.5 oz) coconut milk
  • Salt to taste
  • Fresh cilantro for garnish
  • Cooked rice or naan for serving

Instructions
 

  • Heat the vegetable oil in a large skillet or saucepan over medium heat.
  • Add the chopped onions and sauté until they are soft and golden, about 5-7 minutes.
  • Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until aromatic.
  • Add the ground cumin, ground coriander, turmeric powder, garam masala, and chili powder to the skillet. Stir and cook for 1-2 minutes, allowing the spices to toast and deepen in flavor.
  • Add the chicken pieces to the skillet, stirring to coat them in the spice mixture. Cook for about 5-6 minutes until the chicken is browned on all sides.
  • Pour in the diced tomatoes with their juices and the coconut milk. Stir to combine and bring the mixture to a simmer.
  • Reduce the heat to low, cover the skillet, and let the curry cook for 20-25 minutes, stirring occasionally until the chicken is cooked through and tender. Season with salt to taste.
  • Remove from heat and garnish with fresh cilantro. Serve hot over cooked rice or with naan bread.

Notes

For an extra kick, feel free to add more chili powder or fresh chilies according to your taste.
This curry can be made ahead of time and tastes even better the next day as the flavors meld.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.