Easy Chicken Curry

The smell of curry powder hitting hot oil stopped me mid-chop one Tuesday evening. I was making this for the third time that month, which tells you something. My neighbor had shared her shortcut version after I mentioned dreading another bland dinner, and suddenly weeknights felt manageable again. It's the kind of recipe that makes you look more capable than you are.

I brought this to a potluck once, worried it was too simple. Three people asked for the recipe before I finished my plate. One friend texted me the next morning saying her kids ate it without complaint, which she called a minor miracle. That's when I realized this dish had quiet power.

Ingredients

• Boneless, skinless chicken thighs: Thighs stay tender even if you overcook them slightly, which has saved me more than once on distracted evenings.
• Medium onion, finely chopped: The golden softness of sautéed onions is the foundation here, so don't rush this step even when you're tempted.
• Garlic, minced: Fresh garlic blooms into something sweet and aromatic when you give it just one minute in the pan.
• Ginger, grated: Grating releases more oils than chopping, and that sharpness cuts through the cream beautifully.
• Tomatoes, finely chopped: They break down into a natural sauce base that tastes bright and slightly tangy.
• Plain whole-milk yogurt: This adds tang and body without the heaviness of all cream, plus it keeps the sauce from feeling too rich.
• Heavy cream: Just enough to make the sauce luxurious and round out the acidity from the yogurt and tomatoes.
• Curry powder: The backbone of the dish, blooming it in oil unlocks layers of warmth you won't get if you add it later.
• Ground cumin: Earthy and essential, cumin deepens the overall flavor without shouting.
• Ground coriander: It brings a subtle citrusy sweetness that balances the heavier spices.
• Turmeric: A little goes a long way for color and that earthy, slightly bitter undertone.
• Chili powder: Optional, but I like a hint of heat that lingers gently on the back of your tongue.
• Salt and black pepper: Season as you go, tasting before the final simmer to get it just right.
• Vegetable oil or ghee: Ghee adds a nutty richness, but regular oil works perfectly fine if that's what you have.
• Water: Loosens the sauce just enough so it clings to rice without being too thick.
• Fresh cilantro leaves: The brightness of cilantro right before serving wakes everything up.

Instructions

Soften the onions:

Heat the oil or ghee over medium heat and add the onions, letting them sizzle and turn golden for about 5 minutes. You want them soft and sweet, not browned or crispy.

Add the aromatics:

Stir in the garlic and ginger, cooking for just a minute until the kitchen smells incredible. Don't let the garlic burn or it turns bitter.

Brown the chicken:

Toss in the chicken pieces and stir occasionally, letting them get a light golden color on all sides, about 5 minutes. They don't need to be cooked through yet.

Bloom the spices:

Sprinkle in the curry powder, cumin, coriander, turmeric, chili powder, salt, and pepper, stirring everything together. Let the spices cook for a minute so they release their oils and fragrance.

Cook down the tomatoes:

Add the chopped tomatoes and let them soften and break down for 5 minutes, stirring now and then. They'll start to melt into a chunky sauce.

Stir in the yogurt:

Lower the heat and mix in the yogurt, stirring well to combine. Simmer gently for 10 minutes, stirring occasionally to keep it from sticking.

Finish with cream and water:

Pour in the water and heavy cream, stirring until smooth. Let it simmer gently for another 5 to 10 minutes until the chicken is cooked through and the sauce is thick and creamy.

Taste and adjust:

Sample the sauce and add more salt or spices if needed. Trust your palate here.

Garnish and serve:

Scatter chopped cilantro over the top and serve hot with rice or naan. The cilantro adds a fresh contrast to the rich sauce.

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One night I doubled the batch and froze half, which turned into a lifeline two weeks later when I had no energy to cook. My partner reheated it and said it tasted even better the second time, which made me feel like I'd planned ahead on purpose. That's when this became more than dinner, it became my backup plan for hard days.

Making It Your Own

If you want more depth, stir in a pinch of garam masala at the very end for a warmer, more complex finish. Chicken breast works if that's what you have, but cut the simmering time or it dries out fast. For a dairy-free version, swap the yogurt and cream for coconut milk, which makes it slightly sweeter and just as comforting.

What to Serve Alongside

I always make basmati rice because it soaks up the sauce without getting mushy. Naan is perfect for scooping up every last bit, and a simple cucumber salad with lime and salt cuts through the richness. Sometimes I add a dollop of mango chutney on the side, which my kids love more than I expected.

Storing and Reheating

This keeps in the fridge for up to four days in an airtight container, and the flavors deepen as it sits. Reheat it gently on the stove over low heat, adding a splash of water or cream if the sauce has thickened too much. It freezes beautifully for up to three months, just thaw it overnight in the fridge before reheating.

• Let it cool completely before transferring to containers to avoid condensation and sogginess.
• Label your freezer portions with the date so you remember when you made it.
• Reheat slowly to keep the sauce smooth and the chicken tender.

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This curry has become the thing I make when I want to feel like I have my life together, even when I don't. It's warm, forgiving, and always tastes like home.

Recipe FAQ

→ 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 dairy-free version. 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 wonderfully with steamed basmati rice, naan bread, or roti. You can also serve it with quinoa for a lighter option or cauliflower rice for a low-carb alternative.

→ How do I store and reheat leftovers?

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream if the sauce has thickened too much.

→ Can I adjust the spice level?

Absolutely. Omit the chili powder for a milder curry, or increase it for more heat. You can also add fresh green chilies or a pinch of cayenne pepper to customize the spiciness to your preference.

→ What is the purpose of blooming the spices?

Blooming the spices in oil for a minute allows them to release their essential oils and deepen their flavors. This step intensifies the aromatic qualities and creates a more complex, rich-tasting curry.