Easy Chicken Curry (Print version)

Creamy chicken curry with aromatic spices and yogurt, ready in 45 minutes for a satisfying family dinner.

# What You Need:

→ Meats

01 - 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

→ Vegetables & Aromatics

02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 inch ginger, grated
05 - 2 medium tomatoes, finely chopped

→ Dairy

06 - 1/2 cup plain whole-milk yogurt
07 - 1/4 cup heavy cream

→ Spices

08 - 2 tablespoons curry powder
09 - 1 teaspoon ground cumin
10 - 1 teaspoon ground coriander
11 - 1/2 teaspoon turmeric
12 - 1/2 teaspoon chili powder, optional
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon ground black pepper

→ Other

15 - 2 tablespoons vegetable oil or ghee
16 - 1/2 cup water
17 - Fresh cilantro leaves, chopped for garnish

# Directions:

01 - Heat the oil or ghee in a large skillet over medium heat. Add the onions and sauté until soft and golden, approximately 5 minutes.
02 - Stir in the garlic and ginger, cooking for 1 minute until fragrant.
03 - Add the chicken pieces and cook, stirring occasionally, until lightly browned on all sides, about 5 minutes.
04 - Sprinkle in the curry powder, cumin, coriander, turmeric, chili powder, salt, and pepper. Stir well to coat the chicken and cook for 1 minute to bloom the spices.
05 - Add the chopped tomatoes and cook for 5 minutes, allowing them to soften and break down.
06 - Lower the heat and stir in the yogurt, mixing well. Simmer for 10 minutes, stirring occasionally.
07 - Pour in the water and heavy cream, stirring to combine. Simmer gently for 5 to 10 minutes until the chicken is cooked through and the sauce is creamy and slightly thickened.
08 - Taste and adjust salt or spices as needed.
09 - Garnish with chopped cilantro and serve hot with rice or naan.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you simmered it all afternoon.
  • The yogurt adds a tangy creaminess that balances the warmth of the spices perfectly.
  • Chicken thighs stay tender and juicy even if you let it simmer a little longer than planned.
  • Leftovers taste even better the next day once the flavors have had time to marry.
02 -
  • Always lower the heat before adding yogurt or it will curdle and turn grainy instead of creamy.
  • Let the spices cook for a full minute after adding them so they lose any raw, bitter edge and develop their full flavor.
  • Don't rush the onions, that golden color is where a lot of the sweetness and depth in the sauce comes from.
03 -
  • A pinch of garam masala stirred in at the very end adds a fragrant finishing touch that makes the curry taste restaurant-quality.
  • Use whole-milk yogurt instead of low-fat, the extra richness helps the sauce stay creamy and prevents it from breaking.
  • Taste the sauce before serving and adjust with a pinch of sugar if the tomatoes are too acidic, it balances everything beautifully.
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