Easy Chicken Curry (Printable version)

Comforting, creamy chicken curry with aromatic spices and yogurt. Ready in 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 tbsp curry powder
09 - 1 tsp ground cumin
10 - 1 tsp ground coriander
11 - 1/2 tsp turmeric
12 - 1/2 tsp chili powder
13 - 1/2 tsp salt
14 - 1/4 tsp ground black pepper

→ Other

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

# How-To Steps:

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

# Expert Hints:

01 -
  • It transforms simple pantry staples into something that tastes like you spent hours in the kitchen.
  • The yogurt gives it a tangy creaminess that balances the warmth of the spices without overpowering anything.
  • You can have dinner on the table in under an hour, even on the kind of day where everything feels rushed.
  • Leftovers taste even better the next day, which means less work and more flavor when you need it most.
02 -
  • Add the yogurt on low heat and stir constantly, or it will split and turn grainy instead of creamy.
  • Don't skip blooming the spices in the oil before adding liquid, that step unlocks flavors you can't get any other way.
  • If the sauce looks too thick, add water a tablespoon at a time until it reaches the consistency you want.
03 -
  • Use whole milk yogurt, not low fat, or the sauce won't have the same richness and can separate more easily.
  • Let the onions cook until they're truly golden, rushing this step means missing out on the sweetness that balances the spices.
  • Taste the curry before serving and adjust the salt, it's the difference between good and unforgettable.
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