Chicken Curry

Chicken Curry is a rich, aromatic dish featuring tender chicken simmered in a spiced sauce made with onions, tomatoes, garlic, ginger, and warm, earthy spices. It’s one of the most beloved comfort foods around the world, with variations from India to the Caribbean, and is perfect served with rice, naan, or roti. Whether mild or spicy, creamy or tomato-based, chicken curry is satisfying, hearty, and full of bold flavor.

Why You’ll Love This Recipe

This chicken curry recipe is flavorful, versatile, and easy enough for weeknights while being impressive enough for guests. Here’s why it’s a keeper:

• Deep, layered flavors from simple pantry spices
• Tender, juicy chicken in a rich and savory sauce
• Easy to customize to your spice and creaminess preferences
• Great for meal prep and tastes even better the next day
• Pairs beautifully with rice, naan, or any grain

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts, cut into chunks
• Onion, finely chopped
• Garlic, minced
• Fresh ginger, minced or grated
• Tomato paste or diced tomatoes
• Plain yogurt or heavy cream (optional for richness)
• Cooking oil (vegetable, canola, or ghee)
• Salt and black pepper
• Garam masala
• Ground cumin
• Ground coriander
• Turmeric
• Chili powder or cayenne (optional for heat)
• Fresh cilantro (for garnish)
• Cooked rice or naan (for serving)

directions

1. Heat oil in a large skillet or pot over medium heat. Sauté the chopped onions until golden brown, about 6–8 minutes.
2. Add garlic and ginger, cook for 1–2 minutes until fragrant.
3. Stir in tomato paste (or tomatoes) and cook for another 3–4 minutes to deepen the flavor.
4. Add spices: garam masala, cumin, coriander, turmeric, chili powder, salt, and pepper. Stir to coat the mixture.
5. Add chicken pieces and stir to coat with the spiced mixture. Sear for 2–3 minutes until lightly browned.
6. Add enough water or broth to create a sauce, then reduce heat and cover. Simmer for 20–25 minutes, stirring occasionally.
7. Stir in yogurt or cream for a richer curry, and cook for an additional 5 minutes.
8. Garnish with fresh cilantro and serve with rice or flatbread.

Servings and timing

Serves 4–6
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Creamy curry: Stir in coconut milk or heavy cream for a richer texture.
• Spicy: Add fresh green chilies or more chili powder to turn up the heat.
• Vegetable-packed: Add peas, potatoes, spinach, or bell peppers for added nutrition.
• Thai-style: Use Thai red curry paste, fish sauce, and coconut milk.
• Caribbean twist: Add thyme, curry powder, and scotch bonnet pepper for island flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, let the curry cool completely and freeze in a sealed container for up to 2 months.
Reheat on the stovetop over medium-low heat or in the microwave until warmed through. Add a splash of water or cream if the sauce has thickened too much.

FAQs

What is chicken curry made of?

It typically includes chicken, onion, garlic, ginger, tomatoes, and a mix of warm spices like cumin, coriander, and garam masala.

Can I use chicken breast instead of thighs?

Yes, but thighs stay more tender and juicy during simmering. If using breast, don’t overcook.

Is this recipe spicy?

It can be as mild or spicy as you like—adjust the chili powder or cayenne to your preference.

Can I make this ahead of time?

Yes, and it actually tastes better the next day as the flavors develop.

What’s the best side for chicken curry?

Steamed basmati rice, naan bread, or roti are all great choices.

Can I use coconut milk instead of cream?

Absolutely! It adds a nice tropical richness and makes the curry dairy-free.

How do I thicken curry?

Simmer uncovered to reduce the sauce, or stir in a spoonful of yogurt or cream for body.

Can I make it in a slow cooker?

Yes—sauté the base ingredients first, then transfer everything to a slow cooker and cook on low for 6–7 hours.

How long does chicken curry last in the fridge?

Up to 4 days when stored properly in an airtight container.

Can I freeze chicken curry?

Yes, it freezes well. Cool completely and store in a sealed container for up to 2 months.

Conclusion

Chicken Curry is a comforting, flavorful dish that brings warmth and spice to your dinner table. Easy to make and endlessly adaptable, it’s the kind of meal you’ll turn to again and again. Whether you like it mild and creamy or bold and fiery, this curry delivers delicious results every time. Serve with warm rice or naan and enjoy the rich, savory goodness.

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