Easy Chicken Curry (Printable Page)

Creamy chicken curry with aromatic spices and yogurt. Ready in 45 minutes for easy weeknight comfort.

# What You Need:

→ Poultry

01 - 1 pound 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, optional
13 - 1/2 teaspoon salt, or to taste
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

# Steps:

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, approximately 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 release aromatic compounds.
05 - Add chopped tomatoes and cook for 5 minutes, allowing them to soften and break down into the spice base.
06 - Lower heat and stir in yogurt, mixing thoroughly. 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 reaches desired 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 in the kitchen, but it comes together in less time than it takes to watch a sitcom.
  • The creamy, tangy sauce clings to every bite of tender chicken and makes plain rice feel like a special occasion.
  • You can dial the heat up or down without losing any of the deep, warming spice that makes curry so comforting.
02 -
  • Add the yogurt on low heat and stir constantly, or it will curdle and turn grainy instead of creamy.
  • Don't rush the onions in the first step, golden and soft onions create a sweeter, deeper flavor than pale, undercooked ones.
  • If the sauce looks too thick, add water a tablespoon at a time until it reaches the consistency you want.
03 -
  • A pinch of garam masala stirred in at the very end adds a warm, complex finish that makes the curry taste restaurant-quality.
  • Use ghee instead of oil if you can, the nutty richness it brings is subtle but transforms the whole dish.
  • Let the curry rest off the heat for 5 minutes before serving, it gives the sauce time to thicken and the flavors to settle.
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