Creamy chicken curry served in a bowl with spices and herbs garnishing.

Creamy Chicken Curry

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why make this recipe

This chicken curry is warm, simple, and full of flavor. It uses common ingredients and cooks in one pan. You can make it on a weeknight or for guests. The sauce is creamy from coconut milk and bright from tomatoes.

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introduction

This recipe is easy to follow. It uses boneless chicken thighs, onions, garlic, ginger, curry powder, tomatoes, and coconut milk. If you like simple chicken dinners, also see 5-ingredient chicken crock pot recipes for other quick ideas.

how to make Chicken Curry Indian Recipe

You cook in one pan and let the sauce simmer until it is thick. Brown the chicken first to build flavor. Add spices, then tomatoes and coconut milk. Stir and simmer until the sauce coats the chicken. This method is similar to many home-style casseroles, and you might enjoy checking best 7 chicken casserole recipes for more meal ideas.

Ingredients :

  • 1.5 lbs boneless chicken thighs
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder
  • 1 can (14 oz) diced tomatoes
  • 1 can (13.5 oz) full-fat coconut milk
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Directions :

  1. Prepare your ingredients by chopping the onion, garlic, and ginger.
  2. In a large pan over medium heat, add oil and sauté the onion until translucent. Add garlic and ginger; cook until fragrant.
  3. Add chicken thighs and brown on all sides for about 5 minutes.
  4. Stir in curry powder, salt, and pepper; cook for another 2 minutes.
  5. Pour in diced tomatoes and coconut milk; stir well and bring to a simmer.
  6. Let it bubble gently for about 20 minutes until thickened.
  7. Garnish with fresh cilantro and serve over rice or with naan.

how to serve Chicken Curry Indian Recipe

Serve hot over steamed rice or with warm naan. Spoon extra sauce over the rice. Add a lemon wedge on the side if you like a bit of tang. A simple salad or steamed vegetables go well with this dish.

how to store Chicken Curry Indian Recipe

Let the curry cool to room temperature before storing. Put in an airtight container and keep in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat on the stove until hot.

tips to make Chicken Curry Indian Recipe

  • Use boneless thighs for moist chicken. They stay tender with simmering.
  • Brown the chicken well. This step adds more flavor to the sauce.
  • Taste and adjust salt and pepper near the end.
  • For extra heat, add a small chopped chili or a pinch of cayenne.
  • If the sauce is too thin, simmer a few more minutes to reduce.
  • For other easy slow-cooked options, consider easy crockpot chicken recipes for weeknights.

variation (if any)

  • Make it milder with less curry powder.
  • Add vegetables like potatoes, carrots, or spinach for more bulk.
  • Use chicken breast if you prefer, but watch cooking time to avoid drying.

FAQs

Q: Can I use chicken breast instead of thighs?
A: Yes. Use boneless breasts, but cook until just done to keep them moist.

Q: Can I make this dairy-free?
A: Yes. This recipe already uses coconut milk and has no dairy.

Q: How do I make the curry spicier?
A: Add chopped chilies, red pepper flakes, or extra curry powder to increase heat.

Q: Can I make this ahead for a party?
A: Yes. It stores well and flavors deepen if made a day ahead. Reheat gently before serving.

Conclusion

For another clear version of an Indian-style chicken curry that you can compare with this recipe, see the detailed guide at Indian Chicken Curry Recipe – Allrecipes.

Chicken Curry

This chicken curry is warm, simple, and full of flavor, using common ingredients and cooking in one pan for an easy weeknight meal or entertaining guests.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless chicken thighs Use boneless thighs for moist chicken.
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder Adjust for milder flavor.
  • 1 can (14 oz) diced tomatoes
  • 1 can (13.5 oz) full-fat coconut milk For a dairy-free option.
  • Salt and pepper to taste Taste and adjust salt and pepper near the end.
  • Fresh cilantro for garnish Garnish before serving.

Method
 

Preparation
  1. Prepare your ingredients by chopping the onion, garlic, and ginger.
Cooking
  1. In a large pan over medium heat, add oil and sauté the onion until translucent.
  2. Add garlic and ginger; cook until fragrant.
  3. Add chicken thighs and brown on all sides for about 5 minutes.
  4. Stir in curry powder, salt, and pepper; cook for another 2 minutes.
  5. Pour in diced tomatoes and coconut milk; stir well and bring to a simmer.
  6. Let it bubble gently for about 20 minutes until thickened.
Serving
  1. Garnish with fresh cilantro and serve hot over steamed rice or with warm naan.
  2. Spoon extra sauce over the rice and add a lemon wedge on the side if desired.

Notes

Let the curry cool before storing in an airtight container, refrigerate for up to 3 days or freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove.