Easy Chicken Curry

The smell of cumin hitting hot oil always brings me straight back to my tiny apartment kitchen, windows fogged with steam. I was craving something warm and complex but only had forty minutes before friends arrived. This chicken curry came together so fast I had time to shower and still answer the door with a pot of something that looked like I'd been cooking all day. It's been my secret weapon ever since.

I made this for my mom once when she visited, and she kept quiet through the first few bites. Then she asked if I'd been hiding a proper recipe from her all this time. The truth is, I'd just learned to let the spices bloom properly and not rush the tomatoes. Sometimes the smallest adjustments make people think you've unlocked some kind of magic.

Ingredients

• Boneless, skinless chicken thighs (1 lb or 450 g, cut into bite-sized pieces): Thighs stay tender and juicy even if you simmer a little longer than planned, which is why I always choose them over breast meat for curries.
• Medium onion (1, finely chopped): This is your flavor base, so take the time to chop it small and let it cook until it's properly golden and sweet.
• Garlic (3 cloves, minced): Fresh garlic makes all the difference here, the jarred stuff just doesn't have the same punch when it hits the hot pan.
• Ginger (1 inch or 2.5 cm, grated): Grating it fine helps it melt into the sauce and adds a bright, zesty warmth that balances the heavier spices.
• Medium tomatoes (2, finely chopped): They break down into the sauce and add natural sweetness and acidity, which rounds out the curry beautifully.
• Plain whole-milk yogurt (1/2 cup or 120 g): This brings tang and creaminess without making the dish feel heavy, and it helps tenderize the chicken as it simmers.
• Heavy cream (1/4 cup or 60 ml): Just a splash at the end makes the sauce silky and rich, tying everything together.
• Curry powder (2 tbsp): The backbone of the dish, it blooms in the oil and coats every piece of chicken with deep, warm flavor.
• Ground cumin (1 tsp): Earthy and aromatic, it adds a layer that makes the whole kitchen smell incredible.
• Ground coriander (1 tsp): It has a gentle citrusy note that brightens the spice blend without overpowering anything.
• Turmeric (1/2 tsp): Gives the curry that gorgeous golden color and a subtle earthiness that deepens the flavor.
• Chili powder (1/2 tsp, optional, to taste): Add as much or as little as you like, I usually start with a pinch and taste as I go.
• Salt (1/2 tsp or to taste): Essential for bringing out all the other flavors, always taste and adjust at the end.
• Ground black pepper (1/4 tsp): A little bit of pepper adds a gentle kick that works with the other spices.
• Vegetable oil or ghee (2 tbsp): Ghee adds a nutty richness, but vegetable oil works perfectly fine if that's what you have on hand.
• Water (1/2 cup or 120 ml): Loosens the sauce just enough so it coats everything without being too thick.
• Fresh cilantro leaves, chopped (for garnish): The fresh, bright flavor on top makes every bite feel complete and balanced.

Instructions

Soften the onions:

Heat the oil or ghee in a large skillet over medium heat, then add the onions and sauté until they turn soft and golden, about 5 minutes. Don't rush this step, the sweetness you build here is the foundation of the whole curry.

Add the aromatics:

Stir in the garlic and ginger, cooking for about 1 minute until the kitchen smells amazing and fragrant. You'll know it's ready when the raw edge is gone and everything smells warm and inviting.

Brown the chicken:

Add the chicken pieces and cook, stirring occasionally, until they're lightly browned on all sides, about 5 minutes. They don't need to be cooked through yet, just getting some color on them adds depth to the sauce.

Bloom the spices:

Sprinkle in the curry powder, cumin, coriander, turmeric, chili powder, salt, and pepper, stirring well to coat the chicken. Cook for 1 minute to let the spices bloom and release their oils, this is where the magic happens.

Cook down the tomatoes:

Add the chopped tomatoes and cook for 5 minutes, letting them soften and break down into a thick, jammy base. Stir occasionally so nothing sticks to the bottom of the pan.

Stir in the yogurt:

Lower the heat and mix in the yogurt, stirring well so it blends smoothly without curdling. Simmer for 10 minutes, stirring occasionally, and watch as the sauce thickens and the chicken starts to get tender.

Finish with cream and water:

Pour in the water and heavy cream, stirring everything together until it's silky and combined. Simmer gently for another 5 to 10 minutes until the chicken is cooked through and the sauce is creamy and slightly thickened.

Adjust and garnish:

Taste and adjust the salt or spices as needed, then garnish with chopped cilantro. Serve hot with rice or naan, and watch everyone go quiet as they take their first bite.

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There's a moment when the curry is done, the sauce glossy and clinging to the chicken, when I always pause and take a breath. It's not fancy food, but it's the kind of dish that makes people lean back in their chairs and sigh with satisfaction. That's when I know it's more than just dinner.

Swaps and Variations

I've made this dairy-free by swapping the yogurt and cream for coconut milk, and it turns into a completely different but equally delicious dish with a sweeter, tropical edge. If you only have chicken breast, use it, but cut your simmering time by a few minutes so it doesn't dry out. A pinch of garam masala stirred in at the very end adds another layer of warmth that makes it taste even more complex.

Storing and Reheating

This curry keeps beautifully in the fridge for up to four days, and honestly, it tastes even better once the flavors have had time to meld overnight. Reheat it gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much. I've even frozen individual portions, and they thaw and reheat without losing any of that creamy, spiced richness.

Serving Suggestions

I almost always serve this over basmati rice, which soaks up the sauce perfectly and adds a fluffy contrast to the rich curry. Warm naan or roti on the side is ideal for scooping up every last bit from the bowl. A simple cucumber salad or a handful of pickled onions on the side cuts through the richness and keeps things feeling light and balanced.

• Pair it with steamed basmati rice or jeera rice for a classic, comforting meal.
• Serve with warm naan, roti, or even a crusty baguette if that's all you have.
• Add a side of raita or a quick cucumber salad to balance the warmth and spice.

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This is the kind of recipe that makes you feel like a better cook than you actually are, and I mean that in the best way. Make it once, and it'll be in your rotation forever.

Frequently Asked Questions

→ Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast for thighs. However, reduce the simmering time to prevent the meat from drying out, as breast meat cooks faster and has less fat than thighs.

→ How can I make this dairy-free?

Replace the yogurt and heavy cream with coconut milk for a delicious dairy-free alternative. This will give the curry a slightly sweeter, tropical flavor while maintaining the creamy texture.

→ What should I serve with chicken curry?

This curry pairs beautifully with steamed basmati rice, naan bread, or roti. You can also serve it with quinoa or cauliflower rice for a lower-carb option.

→ Can I adjust the spice level?

Absolutely! The chili powder is optional and can be adjusted to your preference. Start with less and add more gradually, or omit it entirely for a milder version that's kid-friendly.

→ How do I store leftover curry?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

→ What is garam masala and should I add it?

Garam masala is a warming Indian spice blend that adds complexity and depth. Adding a pinch at the end of cooking enhances the flavor profile and gives the dish a more authentic taste.