Easy Chicken Curry

The smell of curry powder hitting hot oil always takes me straight back to that cluttered apartment kitchen where counter space was a luxury. I had invited friends over without much of a plan, just chicken thighs in the fridge and a haphazard spice drawer. What emerged that night was this creamy, aromatic curry that had everyone asking for seconds. It turns out you don't need a complicated recipe to make something that feels special.

I made this curry on a rainy Tuesday when my sister called to say she was stopping by. I doubled the recipe, cooked rice in the background, and we sat at the table with mismatched bowls, tearing naan and talking until the pot was empty. She still texts me photos whenever she makes it herself, usually with a note about adding extra chili powder. That's the thing about a good curry: it becomes a conversation.

Ingredients

• Boneless, skinless chicken thighs (1 lb): These stay moist and flavorful through the simmering, unlike breast meat which can turn dry if you lose track of time.
• Onion (1 medium, finely chopped): The foundation of the sauce, it should cook until golden to develop sweetness that tempers the spice.
• Garlic (3 cloves, minced): Fresh garlic blooms beautifully in hot oil and gives the curry its aromatic backbone.
• Ginger (1 inch, grated): A little sharpness that cuts through the cream and makes every bite feel bright.
• Tomatoes (2 medium, finely chopped): They break down into the sauce, adding body and a gentle acidity that balances the dairy.
• Plain whole milk yogurt (1/2 cup): This is where the tangy magic happens, tempering the spices and creating a velvety texture.
• Heavy cream (1/4 cup): Just enough to round out the sauce and give it that restaurant quality finish.
• Curry powder (2 tbsp): The heart of the dish, blooming it in oil unlocks layers of flavor you won't get by adding it cold.
• Ground cumin (1 tsp): Earthy and warm, it deepens the spice profile without adding heat.
• Ground coriander (1 tsp): A subtle citrusy note that plays well with the tomatoes.
• Turmeric (1/2 tsp): For color and a gentle bitterness that keeps the curry from tasting one dimensional.
• Chili powder (1/2 tsp, optional): Adjust this to your comfort level, I usually add it and let people cool things down with extra yogurt if needed.
• Salt and black pepper: Season as you go, tasting after the yogurt and cream go in to get it just right.
• Vegetable oil or ghee (2 tbsp): Ghee adds a nutty richness, but vegetable oil works perfectly fine on a weeknight.
• Water (1/2 cup): Loosens the sauce just enough so it coats the chicken without being too thick.
• Fresh cilantro (chopped, for garnish): A handful of this at the end brings everything to life with a fresh, herbal pop.

Instructions

Sauté the onions:

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

Add garlic and ginger:

Stir in the minced garlic and grated ginger, cooking for just 1 minute until the kitchen smells incredible and the rawness has cooked off.

Brown the chicken:

Toss in the chicken pieces and cook, stirring now and then, until they are lightly browned on all sides. This takes about 5 minutes and adds depth to the final sauce.

Bloom the spices:

Sprinkle in the curry powder, cumin, coriander, turmeric, chili powder, salt, and pepper, stirring well to coat the chicken. Let the spices cook for 1 minute to release their oils and deepen their flavor.

Cook down the tomatoes:

Add the chopped tomatoes and cook for 5 minutes, stirring occasionally. They will soften, break down, and start to form the base of your sauce.

Stir in the yogurt:

Lower the heat and mix in the yogurt, stirring well to combine. Simmer gently for 10 minutes, stirring occasionally to keep the sauce from splitting.

Finish with cream and water:

Pour in the water and heavy cream, stirring to bring everything together. Simmer gently for another 5 to 10 minutes until the chicken is cooked through and the sauce is creamy and slightly thickened.

Adjust and garnish:

Taste the curry and adjust the salt or spices as needed. Garnish with chopped cilantro and serve hot with rice or naan.

Save

One evening I made this curry for a neighbor who had just moved in and didn't have her kitchen set up yet. I brought it over in a covered pot with some rice, and she later told me it was the first home cooked meal she'd had in weeks. Food has a way of saying welcome better than words ever could. That simple gesture turned into monthly dinners and a lasting friendship.

Choosing Your Chicken

Chicken thighs are the secret to a forgiving curry because they stay moist even if you simmer a little longer than planned. If you only have chicken breast, cut it into slightly larger pieces and reduce the final simmer by a few minutes to avoid dryness. Dark meat handles the bold spices better and adds a richer flavor to the sauce, but use what you have and adjust your timing accordingly.

Making It Your Own

This curry is a template that welcomes improvisation. I've added spinach in the last few minutes for color and nutrition, swapped heavy cream for coconut milk when I wanted a dairy free version, and stirred in a pinch of garam masala at the end for extra warmth. If you like heat, double the chili powder or add a sliced green chili with the ginger. The recipe adapts to your mood and your pantry without losing its soul.

Serving and Storing

Serve this curry over basmati rice, with warm naan for scooping, or even alongside roasted vegetables if you want to keep it light. Leftovers keep well in the fridge for up to three days and taste even better after the flavors have melded overnight. Reheat gently on the stovetop with a splash of water or cream to loosen the sauce, and you'll have a lunch that feels like a treat.

• Store in an airtight container and refrigerate within two hours of cooking.
• Freeze portions in individual containers for up to two months.
• Garnish with fresh cilantro just before serving, not before storing, to keep it vibrant.

Save

This curry has become my answer to busy weeknights, unexpected guests, and those moments when I need something warm and reliable. It's proof that comfort doesn't require hours in the kitchen, just good ingredients and a little attention.

Recipe Questions & Answers

→ 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 drying out, 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 dairy-free version. This will give the curry a slightly sweeter, tropical flavor while maintaining the creamy texture.

→ What can I serve with chicken curry?

Serve with steamed basmati rice, naan bread, or roti. You can also pair it with cucumber raita, pickled onions, or a simple side salad for a complete meal.

→ Can I adjust the spice level?

Absolutely. Omit the chili powder for a milder version, or increase it for more heat. You can also add fresh green chilies or cayenne pepper to suit your preference.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened too much.

→ What is garam masala and should I use it?

Garam masala is a warm spice blend commonly used in Indian cooking. 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.