chicken curry recipe
Chicken curry is warm, comforting, and packed with rich spices and creamy coconut milk. This easy recipe makes a flavorful dish perfect for any day of the week.
Equipment
- Skillet
- Saucepan
Ingredients
Chicken
- 1.5 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces
Cooking
- 2 tablespoons vegetable or coconut oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder (mild or hot) based on preference
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon turmeric
- 0.5 teaspoon chili powder adjust for spice tolerance
- 1 cup crushed tomatoes
- 1 cup full-fat coconut milk
- to taste salt
- fresh cilantro for garnish
Optional Spices
- 1 stick cinnamon stick
- 2 pods green cardamom pods
- 1 leaf bay leaf
Instructions
- Heat the oil in a deep skillet or saucepan over medium heat. Add the chopped onions and sauté until golden brown.
- Stir in the garlic and ginger. Cook for about a minute until fragrant.
- Add curry powder, cumin, paprika, turmeric, and chili powder. Stir continuously for 1 minute to toast the spices and release aroma.
- Add chicken pieces and cook until browned on the outside.
- Stir in crushed tomatoes and bring to a simmer.
- Pour in coconut milk and stir well. Add optional cinnamon, cardamom, and bay leaf if using.
- Reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally.
- Taste and adjust salt if needed. Remove whole spices before serving. Garnish with fresh cilantro.
Notes
Feel free to adjust the heat and add vegetables or nuts to personalize the curry.