Chicken Curry
This cozy chicken curry uses tender pieces of chicken, warm spices, tomato, and coconut milk for a weeknight dinner that tastes slow-simmered without taking all evening.
Total
50 min
Servings
4 servings
Level
Easy
Chicken curry is the kind of dinner that fills the kitchen with warm spice and gives you a generous sauce for spooning over rice. This version is simple enough for a weeknight and uses easy-to-find pantry ingredients.
Boneless chicken thighs stay juicy as they simmer, while curry powder, garlic, ginger, tomato, and coconut milk build a rich sauce. If you like more heat, you can add chili; if you like it mild, leave it out.
Serve it with steamed rice, naan, or flatbread, and add a quick cucumber salad or steamed greens on the side.
01What you'll need
Ingredients
18 items · 4 servings
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon fine salt, divided, plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons neutral oil, such as canola, vegetable, or avocado oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon finely grated fresh ginger
- 2 tablespoons mild or medium curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper or chili flakes, optional
- 2 tablespoons tomato paste
- 1 (14-ounce) can diced tomatoes
- 1 (13.5-ounce) can full-fat coconut milk
- 1 teaspoon sugar or honey, optional, to balance acidity
- 1 tablespoon fresh lime juice, plus more to taste
- 1/4 cup chopped fresh cilantro, optional
- Cooked rice or warm naan, for serving
02How to make it
Step-by-step
1. Season the chicken
Pat the chicken dry with paper towels. Season it with 1/2 teaspoon salt and the black pepper. Dry chicken browns better and gives the curry a deeper flavor.
2. Brown the chicken
Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer, working in batches if needed. Cook for 3 to 4 minutes, turning once, until lightly browned. It does not need to be cooked through yet. Transfer the chicken to a plate.
3. Soften the onion
Reduce the heat to medium. Add the onion to the same pan and cook for 5 to 6 minutes, stirring often, until soft and lightly golden. If the pan looks dry, add a small splash of oil.
4. Bloom the spices
Add the garlic, ginger, curry powder, cumin, turmeric, and cayenne, if using. Cook for 30 to 60 seconds, stirring constantly, until fragrant. This quick step is called blooming, which means warming spices in oil to bring out their flavor.
5. Cook the tomato paste
Stir in the tomato paste and cook for 1 minute. It should darken slightly and coat the onion mixture. This helps remove the raw tomato taste.
6. Build the sauce
Pour in the diced tomatoes and coconut milk. Stir well, scraping up any browned bits from the bottom of the pan. Add the remaining 1/2 teaspoon salt and the sugar or honey, if using.
7. Simmer the chicken
Return the chicken and any juices on the plate to the pan. Bring the sauce to a gentle simmer, then reduce the heat to medium-low. Cook uncovered for 15 to 18 minutes, stirring now and then, until the chicken is cooked through and the sauce has thickened slightly. Chicken should reach 165°F in the center.
8. Finish and serve
Stir in the lime juice. Taste and add more salt, lime, or chili if needed. Sprinkle with cilantro, if using, and serve hot with rice or naan.
03From our kitchen
Cook's tips
- Make-ahead: Chicken curry tastes even better after a few hours, so it is a good make-ahead dinner. Cook it fully, cool it, and refrigerate until needed.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce gets too thick.
- Freezing: Freeze cooled curry for up to 3 months. Coconut milk sauces can look a little separated after thawing, but stirring while reheating usually brings them back together.
- Chicken swap: Boneless, skinless chicken breasts work, but they cook faster and can dry out. Check them after 10 to 12 minutes of simmering.
- Dairy-free note: This recipe is naturally dairy-free if your curry powder does not contain dairy additives. Always check the label if cooking for someone with allergies.
- Vegetable add-ins: Stir in baby spinach at the end, or simmer small cauliflower florets, peas, or diced potatoes in the sauce until tender. Potatoes may need 15 to 20 minutes before the chicken goes back in, depending on their size.
Cook's note
Curry powders vary a lot in salt, heat, and spice blend. Start with a mild or medium curry powder if you are cooking for a group, then add cayenne or chili flakes at the end for more heat.
04Frequently asked
Questions & answers
Can I use chicken breast instead of thighs?
Yes. Cut chicken breast into 1-inch pieces and simmer gently just until cooked through. It usually needs less time than thighs, so start checking around 10 minutes.
How do I make the curry thicker?
Simmer it uncovered for a few extra minutes so some liquid evaporates. You can also mash a few pieces of cooked potato into the sauce if you have added potatoes.
How do I make it milder?
Use mild curry powder and skip the cayenne or chili flakes. A little extra coconut milk or a spoonful of plain yogurt on top can also soften the heat.
Can I make this without coconut milk?
Yes. Use 1 cup chicken broth plus 1/2 cup plain yogurt or cream. If using yogurt, stir it in at the end over low heat so it does not curdle.
What should I serve with chicken curry?
Steamed basmati rice, jasmine rice, naan, roti, or simple flatbread all work well. For vegetables, try cucumber salad, roasted cauliflower, sautéed spinach, or green beans.
05Keep cooking
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