Description
A comforting, aromatic chicken curry with a creamy coconut-based sauce and layers of warm spices—simple enough for weeknights, yet flavorful enough to feel special.
Ingredients
- 1½ lb boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 Tbsp grated fresh ginger
- 1 cup tomato puree
- 1 can (14 oz) full-fat coconut milk
- 2 tsp garam masala
- ½ tsp ground turmeric
- ½ tsp chili powder (adjust to taste)
- 2 Tbsp neutral oil (canola or vegetable)
- Salt & freshly ground black pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat oil in a heavy-bottomed pan over medium heat. Add diced onion and sauté until golden, about 7–8 minutes.
- Add garlic and ginger; cook until fragrant, about 1 minute.
- Sprinkle in turmeric, garam masala, and chili powder. Stir constantly for 1 minute to toast spices.
- Pour in tomato puree, stirring to deglaze the pan. Simmer for 2–3 minutes, letting the sauce thicken slightly.
- Stir in chicken pieces, coating them in the spiced tomato base.
- Pour in coconut milk, reduce heat to low, cover, and simmer for 20–25 minutes until chicken is cooked through.
- Season with salt and pepper. Simmer uncovered for 5 more minutes to thicken sauce if desired.
- Sprinkle chopped cilantro over the curry just before serving.
Notes
- CHAICKEN SUB: Use chicken breast—cook slightly less to avoid drying out.
- HEAT LEVEL: Adjust chili powder to your preference or add sliced green chilis or serve with yogurt.
- DAIRY ALTERNATIVE: Substitute coconut milk with heavy cream or plain yogurt (stir in off-heat).
- VEGETARIAN VERSION: Replace chicken with roasted cauliflower, potatoes, or tofu—simmer until tender.
- SAUCE CONSISTENCY: Thin it with water/broth/coconut milk; thicken by simmering uncovered.
