Easy Chicken Curry

There was a Tuesday evening when I stood in front of my pantry, staring at a lone container of yogurt and a jar of curry powder, convinced I had nothing to cook. Then I remembered my neighbor mentioning how she threw together chicken curry on busy nights, and something clicked. I pulled out chicken thighs, an onion, and a few tomatoes, and within the hour, my kitchen smelled like a completely different world. That night, I learned that comfort doesn't require complicated recipes, just the willingness to let spices do their magic. This easy chicken curry has been my midweek anchor ever since.

I made this for my family the first time during a rainy weekend, and my youngest kept asking what smelled so good. When we finally sat down to eat, there was this quiet moment where everyone just stopped talking and focused on their plates. My partner looked up and said it reminded him of a little place we used to visit before we had kids. I hadn't intended to recreate a memory, but somehow this dish did it on its own. Food has a way of bringing you back to places you didn't know you missed.

Ingredients

• Boneless, skinless chicken thighs: These stay tender and juicy even after simmering, unlike chicken breast which can dry out if you lose track of time.
• Onion: The base of almost every curry I make, it adds sweetness and body once it turns golden and soft.
• Garlic and ginger: Fresh is always better here, the sharpness mellows into something aromatic and essential as it cooks.
• Tomatoes: They break down into the sauce and give it that slight acidity that keeps the dish from feeling too heavy.
• Plain whole milk yogurt: This is what makes the sauce creamy and tangy without needing a long list of ingredients.
• Heavy cream: Just a splash rounds everything out and gives the curry a silky finish.
• Curry powder: The shortcut that delivers layers of flavor without measuring out ten different spices.
• Ground cumin and coriander: These deepen the curry and add earthy warmth that feels like a hug in a bowl.
• Turmeric: It gives the sauce that golden color and a subtle bitterness that balances the richness.
• Chili powder: Optional, but I always add a little for a gentle heat that doesn't scare anyone off.
• Vegetable oil or ghee: Ghee adds a nutty richness, but oil works perfectly fine if that's what you have.
• Water: Thins the sauce just enough so it coats the chicken without being too thick.
• Fresh cilantro: A handful at the end brightens everything and makes it look like you really tried.

Instructions

Soften the onions:

Heat the oil or ghee in a large skillet over medium heat and add the chopped onions. Let them cook slowly until they turn soft and golden, about 5 minutes, stirring occasionally so they don't stick.

Wake up the aromatics:

Stir in the garlic and ginger, letting them sizzle for about a minute until the smell fills your kitchen. Don't let them brown or they'll turn bitter.

Brown the chicken:

Add the chicken pieces and stir them around until they're lightly browned on all sides, about 5 minutes. They don't need to be cooked through yet, just kissed with a little color.

Bloom the spices:

Sprinkle in the curry powder, cumin, coriander, turmeric, chili powder, salt, and pepper, stirring well to coat every piece of chicken. Let it cook for a minute so the spices release their oils and deepen in flavor.

Break down the tomatoes:

Add the chopped tomatoes and cook for about 5 minutes, stirring occasionally, until they soften and start to meld into the spices. This is where the sauce begins to come together.

Stir in the yogurt:

Lower the heat and mix in the yogurt, stirring constantly so it doesn't curdle. Let it simmer gently for 10 minutes, stirring now and then to keep everything smooth.

Finish with cream and water:

Pour in the water and heavy cream, stirring to combine. Let it simmer gently for another 5 to 10 minutes until the chicken is cooked through and the sauce has thickened just enough to coat the back of a spoon.

Adjust and serve:

Taste the curry and add more salt or spices if it needs it. Garnish with chopped cilantro and serve hot with rice or naan.

Save

One evening, I made this curry for a friend who had just moved into a new apartment and didn't have much in her kitchen yet. I brought it over in a big pot with some rice, and we sat on her floor eating straight from bowls, laughing about how grown up we were supposed to be. She told me later that it was the first meal that made her new place feel like home. I think about that every time I make this, how something simple can mean so much more than the sum of its ingredients.

Make It Your Own

I've swapped chicken breast for thighs when that's all I had, though I always watch the timer closely so it doesn't dry out. Sometimes I'll toss in a handful of spinach at the end or add a pinch of garam masala for extra warmth. If someone at the table doesn't do dairy, coconut milk works beautifully in place of the yogurt and cream, giving it a slightly sweeter, tropical note. The beauty of this curry is that it adapts to whatever your pantry or your people need.

Serving Suggestions

I almost always serve this over basmati rice, which soaks up the sauce and makes every bite satisfying. Naan is perfect for scooping up the last bits from the plate, and I've even used warmed flour tortillas in a pinch. A simple cucumber salad on the side or a few pickled onions cuts through the richness and makes the whole meal feel balanced. Leftovers reheat beautifully, and I've been known to eat them straight from the fridge for lunch the next day.

Storage and Reheating

This curry keeps in the fridge for up to four days in an airtight container, and honestly, it tastes better after a night of the flavors mingling together. When reheating, I add a splash of water or cream to loosen the sauce, then warm it gently on the stove over low heat. You can also freeze it for up to three months, though I let it cool completely first and store it in freezer safe containers.

• Thaw overnight in the fridge before reheating for the best texture.
• Avoid microwaving on high, it can make the chicken rubbery and the sauce uneven.
• Garnish with fresh cilantro after reheating to bring back that just cooked brightness.

Save

This curry has become the meal I make when I want something reliable, warm, and just a little bit special without the fuss. I hope it finds a place in your kitchen the way it has in mine.

Recipe FAQs

→ Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast for thighs. However, reduce the simmering time slightly to prevent the meat from becoming dry, 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 delicious dairy-free version. This will give the curry a slightly sweeter, tropical flavor that pairs beautifully with the spices.

→ What can I serve with this curry?

This curry pairs perfectly with steamed basmati rice, naan bread, or roti. You can also serve it alongside raita, pickles, or a simple cucumber salad for a complete meal.

→ How spicy is this curry?

The curry has a mild to medium heat level. The chili powder is optional, so you can adjust the spiciness to your preference. Add more chili powder or fresh chilies for extra heat, or omit it entirely for a milder version.

→ Can I make this ahead of time?

Yes, this curry actually tastes better the next day as the flavors have time to meld. Store it in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently on the stovetop.

→ What is garam masala and should I add it?

Garam masala is a warm Indian spice blend typically containing cinnamon, cardamom, and cloves. Adding a pinch at the end enhances the curry's depth and complexity, though it's optional if you don't have it on hand.