Description

This Creamy Chicken Curry Recipe is a flavorful and comforting Indian-inspired dish made with tender chicken pieces simmered in a rich and creamy sauce of coconut milk and aromatic spices. Perfect for an easy weeknight dinner or a special occasion, it’s served best with fluffy rice or warm naan bread.

Ingredients

Chicken and Protein

1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

Spices and Seasonings

2 tablespoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper

Vegetables and Aromatics

1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 (14-ounce) can diced tomatoes

Dairy and Oils

2 tablespoons vegetable oil
1 cup full-fat coconut milk or heavy cream
1/2 cup plain Greek yogurt (optional, for extra creaminess)

Garnish and Serving

Fresh cilantro for garnish
Cooked rice or naan for serving

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Instructions

Prepare the aromatics: Heat the vegetable oil in a large skillet or pot over medium heat. Add the finely chopped onion and cook for 5–7 minutes until softened and lightly golden.
Add garlic and ginger: Stir in the minced garlic and grated ginger and cook for another 1–2 minutes until fragrant, ensuring the flavors develop.
Toast the spices: Add curry powder, ground cumin, turmeric, paprika, salt, and black pepper to the onion mixture. Stir well to evenly coat the onions and allow the spices to bloom for a minute.
Cook the chicken: Add the bite-sized chicken pieces to the skillet. Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
Simmer with tomatoes: Pour in the canned diced tomatoes and bring the mixture to a simmer. Cook for 10 minutes to allow the chicken to cook through and flavors to meld.
Add creaminess: Stir in the coconut milk and optional Greek yogurt if using. Continue to simmer for another 5–7 minutes until the sauce is creamy and slightly thickened.
Adjust seasoning and garnish: Taste the curry and adjust salt or spice levels as needed. Garnish with fresh cilantro before serving.
Serve: Serve the creamy chicken curry hot over cooked rice or with warm naan bread for a complete meal.

Notes

For a spicier curry, add a chopped chili or 1/4 teaspoon cayenne pepper with the spices.
This curry reheats well and can be made a day ahead, allowing flavors to deepen.
Use coconut milk for a dairy-free version; add Greek yogurt for tang and extra creaminess if desired.