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Classic Creamy Chicken Curry

A deeply flavorful, creamy chicken curry made with aromatic spices, tender chicken, and a rich tomato-based sauce. It's a one-pan wonder perfect for busy weeknights, yet impressive enough for guests.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main
Cuisine: Indian-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces (breasts work, but thighs stay juicier)
  • 1 tbsp neutral oil like avocado or grapeseed
  • 1 large yellow onion finely diced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp tomato paste
  • 1 tbsp garam masala
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 0.5 tsp cayenne pepper adjust to taste
  • 1 14.5 oz can diced tomatoes with their juices
  • 1 cup full-fat coconut milk well-shaken
  • 1 cup chicken broth low-sodium preferred
  • 1 tsp salt plus more to taste
  • 0.25 cup fresh cilantro chopped, for garnish

Equipment

  • Large deep skillet or Dutch oven (3-4 quart capacity)
  • Wooden spoon or spatula
  • Chef's knife and cutting board
  • Measuring spoons and cups

Method
 

  1. Pat the chicken pieces dry with paper towels and season lightly with salt. Heat the oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer (work in batches if needed) and sear for 3-4 minutes until golden brown on one side. You don't need to cook it through. Remove the chicken to a plate and set aside. This step builds a flavorful fond in the pan—don't skip it!
  2. Reduce the heat to medium. Add the diced onion to the same pan and cook, stirring occasionally, for 5-6 minutes until softened and translucent. Add the garlic and ginger and cook for another minute until fragrant. Stir in the tomato paste and cook for 1-2 minutes, letting it darken slightly. This 'blooms' the paste, deepening its flavor.
  3. Add all the ground spices (garam masala, cumin, coriander, turmeric, cayenne) to the onion mixture. Stir constantly for about 30 seconds until very fragrant. This toasts the spices, unlocking their essential oils and preventing a raw, dusty taste. Trust me, this 30 seconds makes a world of difference.
  4. Pour in the diced tomatoes with their juices, the chicken broth, and the coconut milk. Stir well, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer. Taste and add 1 teaspoon of salt. Let it simmer for 5 minutes to allow the flavors to begin melding.
  5. Return the seared chicken and any accumulated juices to the simmering sauce. Reduce the heat to maintain a low simmer, cover the pan, and cook for 15-18 minutes, until the chicken is cooked through and tender. Uncover and simmer for another 5 minutes if you prefer a slightly thicker sauce. Finish by stirring in half of the fresh cilantro.
  6. Taste the curry and adjust seasoning with more salt or a squeeze of lime juice if desired. Serve hot over steamed basmati rice or with warm naan. Garnish with the remaining fresh cilantro. Step back and admire your creation—the aroma alone is a reward!

Notes

Chef's Tips:
• For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp cold water and stir it in during the last 2 minutes of cooking.
• Don't rush the initial onion cooking; sweetness from properly softened onions balances the spices.
• Serve with a side of cool, plain yogurt to complement the spices.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C)
• Cool leftovers to room temperature within 2 hours before refrigerating