Description
This creamy chicken curry is a rich and comforting dish featuring tender pieces of chicken simmered in a luscious spiced coconut-tomato sauce. Perfect for a weeknight dinner, it pairs beautifully with steamed rice or warm naan bread and is cooked easily in one pan on the stovetop.
Ingredients
Scale
Chicken and Spices
- 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons oil or ghee
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- ½ teaspoon chili powder (optional for heat)
Sauce and Garnish
- 1 cup canned diced tomatoes
- 1 cup full-fat coconut milk
- ½ cup plain Greek yogurt or heavy cream
- Salt and black pepper to taste
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions
- Prepare the base: Heat oil in a large skillet or pan over medium heat. Add the finely chopped onion and sauté for 4–5 minutes until softened and translucent.
- Add aromatics: Stir in the minced garlic and ginger, cooking for an additional minute until fragrant to build the curry’s flavor foundation.
- Cook the chicken: Add the bite-sized chicken pieces to the pan, cooking until they are lightly browned on all sides, about 5–7 minutes to seal in juices and enhance taste.
- Add spices: Sprinkle in curry powder, ground cumin, turmeric, paprika, and optional chili powder. Stir thoroughly to coat the chicken evenly with the spices, allowing them to toast slightly for deeper flavor.
- Add tomatoes and simmer: Pour in the canned diced tomatoes and stir to combine. Let the mixture simmer for 5 minutes to meld the flavors and reduce slightly.
- Add creamy ingredients and cook: Reduce the heat and stir in the full-fat coconut milk and Greek yogurt or heavy cream. Simmer uncovered for 10–15 minutes, or until the sauce thickens and the chicken is fully cooked through.
- Season and garnish: Taste and season with salt and black pepper as needed. Garnish with fresh cilantro for a bright finish. Serve hot with cooked rice or naan bread.
Notes
- For extra richness, substitute heavy cream for the yogurt.
- Add vegetables such as spinach or peas to increase nutritional value and variety.
- Adjust the amount of chili powder or add cayenne pepper if you prefer a spicier curry.
- Leftovers taste even better the next day as the flavors continue to develop.
