Easy Chicken Curry (Print)

Comforting, creamy chicken curry with aromatic spices and tangy yogurt. Ready in 45 minutes for busy weeknights.

# 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

# Steps:

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, approximately 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 another 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. Garnish with chopped cilantro and serve hot with rice or naan.

# Top Tips:

01 -
  • It comes together in under an hour, which means you can start it after work and still eat at a decent time.
  • The yogurt adds a tang that balances the richness without making it heavy.
  • Leftovers taste even better the next day when the spices have had time to settle into the sauce.
  • You probably already have most of the spices sitting in your pantry.
02 -
  • Add the yogurt after lowering the heat or it can curdle and turn grainy instead of creamy.
  • Don't skip blooming the spices in the oil, that quick minute of heat transforms them from dusty powder into something fragrant and alive.
  • If the sauce looks too thick, add a splash more water, and if it's too thin, let it simmer uncovered for a few extra minutes.
03 -
  • Let the onions cook slowly until they're truly golden, rushing this step means you miss out on the natural sweetness that balances the spices.
  • Taste the sauce before serving and adjust the salt, a little extra can make all the flavors suddenly come into focus.
  • If you have ghee, use it, the nutty richness it adds is subtle but makes the whole dish feel more luxurious.
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