Easy Chicken Curry (Printable)

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

# What You Need:

→ Proteins

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

→ Vegetables and Aromatics

02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 inch fresh 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

→ Base and Garnish

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

# How to Make It:

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

# Expert Tips:

01 -
  • It comes together faster than ordering takeout and tastes like you spent all day in the kitchen.
  • The spices are forgiving, so you can adjust heat and flavor without worry.
  • Leftovers taste even better the next day when the flavors have melded together.
  • You probably already have most of these ingredients sitting in your pantry.
02 -
  • Add the yogurt on lower heat and stir constantly or it can curdle and turn grainy instead of creamy.
  • Don't rush the onions, let them cook until they're truly soft and golden or the sauce will taste sharp and underdeveloped.
  • Taste before serving and adjust the salt, sometimes the yogurt needs a little extra to bring all the flavors forward.
03 -
  • Let the curry sit for 10 minutes off the heat before serving, the flavors settle and the sauce thickens just a bit more.
  • Use a wooden spoon to scrape up any browned bits from the bottom of the pan after adding the tomatoes, that's where a lot of the flavor hides.
  • If the sauce looks too thick, add water a tablespoon at a time instead of dumping it all in at once so you can control the consistency perfectly.
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