Easy Chicken Curry (Printable Version)

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

# What You'll Need:

→ Meats

01 - 1 lb 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
13 - 1/2 teaspoon salt
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

# How to Prepare:

01 - Heat oil or ghee in a large skillet over medium heat. Add onions and sauté until soft and golden, approximately 5 minutes.
02 - Stir in garlic and 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 in 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 chopped tomatoes and cook for 5 minutes, allowing them to soften and break down.
06 - Lower heat 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 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 Suggestions:

01 -
  • It comes together in under an hour, which means you can start it after work and still have time to set the table.
  • The yogurt adds a tangy creaminess that balances the spices without making the sauce heavy.
  • Leftovers taste even better the next day, once the flavors have had time to settle and deepen.
02 -
  • Always add yogurt over low heat and stir constantly, or it can split and turn grainy instead of creamy.
  • If your sauce looks too thick, add water a tablespoon at a time until it reaches the consistency you like.
  • Chicken thighs are more forgiving than breasts, but if you use breasts, cut your simmering time to avoid dryness.
03 -
  • Toast your curry powder in a dry pan for 30 seconds before adding it to the dish, it deepens the flavor and removes any raw edge.
  • 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 you like heat, slice a fresh green chili and toss it in with the garlic and ginger for a brighter, sharper kick.
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