Best Chicken Curry Recipe
If you’ve been craving something rich, flavorful, and totally satisfying, this Chicken Curry is your dish tonight.
It’s the kind of meal that fills your kitchen with amazing smells and leaves everyone asking for seconds.
I’ll walk you through each step, so you can nail it even if it’s your first time. So let’s Gooo!
INGREDIENTS
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2 tablespoons oil (vegetable or coconut)
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1 large onion, finely chopped
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3 garlic cloves, minced
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1 tablespoon ginger, grated
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1.5 lbs (about 700g) boneless, skinless chicken thighs or breasts, cut into chunks
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2 tablespoons curry powder
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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½ teaspoon turmeric
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½ teaspoon chili powder (optional)
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1 can (14 oz) diced tomatoes
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1 cup coconut milk (or heavy cream)
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Salt, to taste
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Fresh cilantro, chopped (for garnish)
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Cooked rice or naan, for serving
HOW TO MAKE CHICKEN CURRY
Step 1: Heat oil in a large skillet over medium heat. Add chopped onions and cook until soft and golden, about 5–7 minutes.
Step 2: Stir in garlic and ginger. Cook for 1 minute until fragrant.
Step 3: Add the chicken and cook until it’s no longer pink on the outside, about 5 minutes.
Step 4: Sprinkle in the curry powder, cumin, coriander, turmeric, and chili powder. Stir to coat the chicken evenly.
Step 5: Add the diced tomatoes (with juice) and stir. Let it simmer for 5 minutes.
Step 6: Pour in the coconut milk. Mix well and bring to a gentle simmer.
Step 7: Cover and cook for 15–20 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
Step 8: Taste and add salt as needed. Garnish with chopped cilantro.
Step 9: Serve hot over rice or with warm naan.
COMMON MISTAKES TO AVOID
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Don’t skip the onion, garlic, and ginger base—it builds all the flavor.
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Avoid adding spices too late; they need to cook early to bring out their full flavor.
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Don’t boil the coconut milk—gentle simmer is key.
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Avoid overcooking the chicken; it should be tender, not dry.
RECIPE BEST TIPS
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Use chicken thighs for juicier curry.
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Add a splash of lemon juice at the end for brightness.
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Toast spices for 30 seconds before adding liquids to deepen the flavor.
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Stir in a spoonful of plain yogurt for a creamy twist.
SERVING SUGGESTIONS
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Serve with steamed basmati rice.
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Pair with warm naan or flatbread.
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Add a cucumber raita or yogurt dip on the side.
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A side of pickled onions or mango chutney goes great.
STORAGE AND FREEZING
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Store in an airtight container in the fridge for up to 4 days.
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Reheat gently on the stovetop or microwave.
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Freeze in portions for up to 2 months.
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Thaw overnight in the fridge before reheating.
FAQS
Q: Can I make this curry spicier?
A: Yes! Add more chili powder or fresh chopped chilies.
Q: Can I use store-bought curry paste?
A: You can. Just reduce the dry spices and adjust to taste.
Q: Can I add veggies?
A: Sure. Potatoes, peas, or bell peppers work great.
Q: Can I make it dairy-free?
A: Yes, use coconut milk instead of cream or yogurt.
Q: Can I use chicken with bones?
A: Definitely, but increase the cook time to ensure it’s fully done.
Q: Is this freezer-friendly?
A: Yes. It freezes and reheats very well.
Q: What’s the best rice to serve with this?
A: Basmati rice is a classic and pairs beautifully.
CONCLUSION
You Might Also Want To Try
⤵⤵⤵
Chicken Curry
This simple Chicken Curry is rich, comforting, and perfect for any night of the week. You’ll love how easy it is to pull together and how flavorful it turns out.
Ingredients
- 2 tablespoons oil (vegetable or coconut)
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1.5 lbs (about 700g) boneless, skinless chicken thighs or breasts, cut into chunks
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon turmeric
- ½ teaspoon chili powder (optional)
- ½ teaspoon chili powder (optional)
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk (or heavy cream)
- 1 cup coconut milk (or heavy cream)
- Salt, to taste
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan, for serving
- Cooked rice or naan, for serving
Instructions
Step 1: Heat oil in a large skillet over medium heat. Add chopped onions and cook until soft and golden, about 5–7 minutes.
Step 2: Stir in garlic and ginger. Cook for 1 minute until fragrant.
Step 3: Add the chicken and cook until it's no longer pink on the outside, about 5 minutes.
Step 4: Sprinkle in the curry powder, cumin, coriander, turmeric, and chili powder. Stir to coat the chicken evenly.
Step 5: Add the diced tomatoes (with juice) and stir. Let it simmer for 5 minutes.
Step 6: Pour in the coconut milk. Mix well and bring to a gentle simmer.
Step 7: Cover and cook for 15–20 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
Step 8: Taste and add salt as needed. Garnish with chopped cilantro.
Step 9: Serve hot over rice or with warm naan.
Notes
- Adjust spice levels to your taste.
- Leftovers taste even better the next day.
- Add a pinch of sugar if it tastes too acidic from the tomatoes.
Nutrition Information
Yield 4-6Amount Per Serving Calories ~450 per serving
