Easy Chicken Curry

This Easy Chicken Curry is a straightforward and approachable dish that combines tender chicken with a rich blend of spices, perfect for any meal.

Prep Time 15

Cook Time 30

Total Time 45

Course Main

Cuisine Indian

Servings 4 servings

2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces Preferred for tenderness and flavor absorption.
2 tablespoons vegetable oil Used for sautéing.
1 large onion, finely chopped Adds sweetness and depth.
4 cloves garlic, minced Imparts robust flavor.
1 tablespoon ginger, minced Adds a zesty kick.
2 teaspoons ground cumin Essential for curry flavor.
2 teaspoons ground coriander Adds a citrusy undertone.
1 teaspoon turmeric powder Adds color and subtle bitterness.
1 teaspoon garam masala Enhances flavor complexity.
1 can (14 ounces) coconut milk Adds creaminess and sweetness.
1 cup chicken broth Creates the sauce base.
1 tablespoon tomato paste Enriches the sauce.
to taste salt and pepper For seasoning.
for garnish fresh cilantro, chopped Adds freshness.

1. Heat the vegetable oil in a large skillet or pot over medium heat. Add the finely chopped onions and sauté for about 5-7 minutes until soft and translucent.
2. Add the minced garlic and ginger, stirring continuously for 1-2 minutes.
3. Add the ground cumin, coriander, turmeric, and garam masala. Stir well and toast for about 1 minute.
4. Add the chicken pieces, stirring to coat. Cook for 5-7 minutes until browned.
5. Stir in the tomato paste, mixing thoroughly.
6. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer.
7. Season with salt and pepper to taste. Simmer for 15-20 minutes, uncovered, stirring occasionally.
8. Once cooked through, taste and adjust seasoning if necessary. Simmer longer for a thicker sauce if desired.
9. Remove from heat and garnish with chopped cilantro.
10. Serve hot over basmati rice or with naan.

For variations, consider adding vegetables, adjusting spice levels, or using different herbs.

Keyword Easy