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Curry chicken - Image 3

One-Pan Creamy Curry Chicken

This one-pan curry chicken delivers restaurant-quality flavor with minimal cleanup. Tender chicken simmers in a rich, aromatic sauce of onions, garlic, ginger, and warm spices, finished with cream for a luxurious texture. It's a foolproof, family-friendly dinner.
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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 vegetable oil
  • 1 large yellow onion finely diced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp curry powder use a good-quality brand like Madras for best flavor
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp turmeric
  • 1 14.5 oz can diced tomatoes with their juices
  • 1 13.5 oz can full-fat coconut milk well shaken
  • 1 cup chicken broth low-sodium preferred
  • 1 tsp kosher salt plus more to taste
  • 0.25 tsp cayenne pepper optional, for heat
  • 2 tbsp fresh cilantro chopped, for garnish

Equipment

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

Method
 

  1. Pat the chicken pieces very dry with paper towels. This is crucial for getting a good sear, not a steam. Heat the oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer, working in batches if needed to avoid crowding. Sear for 2-3 minutes per side until golden brown. Don't worry about cooking through; we just want color. Remove chicken to a plate and set aside.
  2. Reduce heat to medium. Add the diced onion to the same pot. Cook, stirring occasionally, for 5-6 minutes until softened and starting to turn golden. Add the minced garlic and grated ginger, cooking for just 60 seconds until fragrant—trust me, burning these will make the curry bitter.
  3. Now, add all the ground spices: curry powder, cumin, coriander, and turmeric. Stir constantly for about 30 seconds to toast the spices. This wakes up their essential oils and deepens the flavor immensely. You'll smell the aroma transform.
  4. Pour in the diced tomatoes with their juices, scraping up any browned bits from the bottom of the pan—that's flavor! Add the chicken broth and the seared chicken pieces along with any accumulated juices. Bring to a simmer, then reduce heat to maintain a gentle bubble. Cover and cook for 15 minutes.
  5. Uncover the pot and stir in the coconut milk. Let the curry simmer uncovered for another 8-10 minutes, until the sauce has thickened slightly and the chicken is cooked through and tender. Taste and adjust seasoning with more salt or a pinch of cayenne if you like heat. The sauce should be creamy and coat the back of a spoon.
  6. Remove from heat. Stir in half of the fresh cilantro. Serve the curry chicken hot over steamed basmati rice or with naan bread. Garnish with the remaining cilantro. Step back and admire your beautiful, aromatic creation before digging in.

Notes

Chef's Tips:
• For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in during the last 2 minutes of cooking.
• Avoid using light coconut milk; the full-fat version provides necessary creaminess and prevents the sauce from splitting.
• This curry tastes even better the next day as the flavors meld.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C)
• Cool leftovers to room temperature within 2 hours before refrigerating