Description
This flavorful chicken curry is a comforting classic, featuring tender chicken simmered in a richly spiced tomato-onion gravy. Infused with aromatic spices and creamy coconut milk, this dish is perfect for a weeknight dinner or a special occasion meal. Serve it with steamed rice or naan for a complete, satisfying meal.
Ingredients
For the Chicken Curry
- 2 lbs (900g) boneless, skinless chicken thighs, cut into chunks
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1-2 green chilies, finely chopped (adjust to taste)
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 (14-ounce) can diced tomatoes
- 1 cup coconut milk
- 1 cup chicken broth
- Salt and black pepper, to taste
For Garnish
- Fresh cilantro leaves, chopped
- Lime wedges
To Serve
- Steamed basmati rice or warm naan
Instructions
- Marinate the Chicken. In a large bowl, toss the chicken pieces with a generous pinch of salt, black pepper, and half of the ground spices (coriander, cumin, turmeric, garam masala, paprika, chili powder). Set aside for at least 15 minutes while you prepare the rest of the ingredients.
- Sauté the Aromatics. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add onions and cook until softened and lightly golden, about 7-8 minutes. Stir in garlic, ginger, and green chilies, cooking for another 2 minutes until fragrant.
- Add Spices. Sprinkle in the remaining ground spices and cook, stirring constantly, for 1-2 minutes to toast the spices and deepen their flavors.
- Cook the Chicken. Add the marinated chicken to the pot and cook, stirring occasionally, until browned on all sides, about 5-6 minutes.
- Add Tomatoes and Simmer. Stir in the diced tomatoes, scraping up any browned bits from the bottom. Pour in the chicken broth and coconut milk, mixing well. Bring the mixture to a gentle simmer.
- Simmer Until Tender. Cover the pot, reduce the heat to low, and let the curry simmer for 25-30 minutes, or until the chicken is cooked through and the sauce is rich and thickened. Uncover for the last 10 minutes to allow the sauce to reduce, if desired.
- Season and Serve. Taste and adjust salt or spice as needed. Serve hot, garnished with fresh cilantro and lime wedges, alongside steamed rice or naan.
Notes
- You can substitute boneless, skinless chicken breasts for thighs if preferred, but thighs tend to be more flavorful and juicy.
- For a dairy-free curry, coconut milk is both traditional and creamy, but you can use heavy cream for an even richer dish if dairy is not a concern.
- To make it spicier, add extra green chilies or a pinch more chili powder.
- This curry tastes even better the next day as the flavors continue to develop.
- Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
