Easy Chicken Curry (Printable Version)

Creamy chicken curry with aromatic spices and yogurt. Quick weeknight dinner ready in 45 minutes for the whole family.

# What You 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 Make:

01 - Heat oil or ghee in a large skillet over medium heat. Add chopped onions and sauté until soft and golden, approximately 5 minutes.
02 - Stir in minced garlic and grated 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 black 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 into the base.
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 chicken is cooked through and 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 cooking when you walk in the door and still eat at a reasonable time.
  • The yogurt adds a gentle tang that balances the richness without making the sauce heavy.
  • Chicken thighs stay tender and juicy even if you accidentally simmer a few minutes longer.
  • Leftovers taste even better the next day after the spices have had time to mingle.
02 -
  • Add the yogurt off high heat and stir constantly at first to prevent it from curdling, I learned this the hard way when my sauce turned grainy.
  • Bloom the spices in the oil after browning the chicken, not before, or they can burn and turn bitter.
  • If the sauce looks too thick, add water a tablespoon at a time rather than dumping it all in at once.
03 -
  • Toast whole cumin and coriander seeds in a dry pan, then grind them fresh for a more vibrant, complex flavor.
  • Let the curry rest for 10 minutes off the heat before serving, the sauce thickens slightly and the flavors settle beautifully.
  • Use full fat yogurt and cream, the fat prevents curdling and creates that silky texture you want in every spoonful.
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