Chicken Curry
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Chicken Curry
This easy chicken curry builds a deeply flavored sauce from pantry spices, onion, garlic, and creamy coconut milk. Bite-size chicken simmers in the sauce until tender, picking up warmth from curry powder, cumin, and a touch of tomato. It is mild enough for a weeknight and ready in about 40 minutes. Serve it over rice with naan to scoop up the sauce. Serves four.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 ounces) diced tomatoes
- 1 can (13.5 ounces) coconut milk
- 1 teaspoon salt
- 1/4 cup chopped fresh cilantro
Directions
- Heat the oil in a large skillet over medium heat. Add the onion and cook until soft and golden, about 6 minutes.
- Stir in the garlic and ginger and cook 1 minute. Add the curry powder, cumin, turmeric, and cayenne and cook 30 seconds until fragrant.
- Add the chicken and stir to coat in the spices. Cook 5 minutes, until the outside turns opaque.
- Pour in the diced tomatoes and coconut milk. Add the salt and stir to combine.
- Bring to a gentle simmer, then reduce the heat and cook uncovered until the chicken is tender and the sauce thickens, about 18 minutes.
- Stir in the cilantro and serve over rice with naan.
Tips and variations
- Bloom the spices in the hot oil for 30 seconds before adding liquid. It wakes up their flavor and deepens the whole curry.
- Full-fat coconut milk gives the richest sauce. Light coconut milk works but makes a thinner curry.
- Chicken thighs stay tender through the simmer. Breast meat works but can turn dry, so add it a little later.
- Adjust the heat with the cayenne. Leave it out for a mild curry or add more for a kick.
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Common questions
- What kind of curry powder should I use
- A standard yellow Madras-style curry powder works well here. It blends turmeric, cumin, coriander, and other spices for a balanced, mild heat.
- Can I make chicken curry without coconut milk
- Yes. Swap in heavy cream or plain yogurt stirred in at the end, off the heat, so it does not curdle. The sauce will be a little tangier.
- How do I make the curry spicier
- Add more cayenne, a chopped fresh chile, or a spoon of chili paste. Build the heat gradually and taste as you go.
- What should I serve with chicken curry
- Steamed basmati rice and warm naan are the classics. A cucumber raita on the side cools things down nicely.
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