Easy Chicken Curry (Printable)

Creamy chicken curry with aromatic spices and yogurt. Ready in 45 minutes for a satisfying weeknight meal.

# 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 tablespoons curry powder
09 - 1 teaspoon ground cumin
10 - 1 teaspoon ground coriander
11 - 1/2 teaspoon turmeric
12 - 1/2 teaspoon chili powder
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon ground black pepper

→ Other

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

# Directions:

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, approximately 5 minutes.
04 - Sprinkle in the curry powder, cumin, coriander, turmeric, chili powder, salt, and pepper. Stir well to coat the chicken and cook for 1 minute to activate the spice aromatics.
05 - Add the chopped tomatoes and cook for 5 minutes, allowing them to soften and break down into the base.
06 - Lower the heat and stir in the yogurt, mixing thoroughly. 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 cooked through and the sauce achieves a creamy, slightly thickened consistency.
08 - Taste and adjust salt or spices as needed. Garnish with chopped cilantro and serve hot with rice or naan.

# Expert Advice:

01 -
  • It tastes like you spent hours on it, but the whole thing comes together faster than most takeout delivery times.
  • The yogurt adds a tangy creaminess that makes the sauce cling to every piece of chicken in the most satisfying way.
  • You can dial the heat up or down without losing any of the deep, aromatic flavor that makes curry so irresistible.
02 -
  • Add the yogurt on lower heat and stir it in slowly, or it can curdle and turn grainy instead of creamy.
  • Let the spices cook for that full minute after adding them, it makes all the difference between flat flavor and something deeply aromatic.
  • If the sauce looks too thick, add a splash more water, and if it's too thin, just let it simmer uncovered for a few extra minutes.
03 -
  • Use whole milk yogurt instead of low fat, it makes the sauce richer and less likely to separate.
  • If you have ghee, use it, the nutty flavor it adds is subtle but magical.
  • Taste the sauce before serving and don't be shy about adjusting the salt, spice, or a squeeze of lemon to brighten everything up.
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