Pin It The smell of curry powder hitting hot oil is one of those things that stopped me mid-step the first time I made this. I had been intimidated by curry for years, convinced it required a pantry full of exotic ingredients and hours of precise technique. But one Tuesday evening, armed with chicken thighs and a handful of spices I already owned, I realized how wrong I had been. The sauce came together in under an hour, creamy and fragrant, and my kitchen smelled like I had been cooking all day.
I made this for my neighbor after she had surgery, doubling the batch and delivering it with a container of basmati rice. She called me later that night to ask for the recipe, surprised that something so comforting could be this straightforward. Since then, it has become my go-to for weeknight dinners when I need something satisfying without the fuss. My kids now request it by name, which is saying something considering they used to pick around anything with visible spices.
Ingredients
- Boneless, skinless chicken thighs: These stay moist and forgiving during simmering, unlike breasts which can turn rubbery if overcooked.
- Onion, garlic, and ginger: This aromatic trio forms the backbone of the curry, releasing sweetness and depth as they cook down together.
- Tomatoes: Fresh tomatoes break down into a silky base that thickens the sauce naturally without any need for flour or cornstarch.
- Plain whole-milk yogurt: The tanginess cuts through the richness and adds body, but be sure to temper it by lowering the heat first or it may curdle.
- Heavy cream: Just a splash at the end brings everything together into a velvety, restaurant-quality finish.
- Curry powder, cumin, coriander, turmeric, chili powder: These spices bloom in the hot oil, releasing their essential oils and filling your kitchen with warmth.
- Vegetable oil or ghee: Ghee adds a nutty richness, but any neutral oil works perfectly fine if that is what you have on hand.
- Fresh cilantro: A handful of chopped leaves on top adds a bright, herbal note that wakes up every bite.
Instructions
- Soften the Onions:
- Heat the oil or ghee in a large skillet over medium heat and add the chopped onions, stirring occasionally until they turn soft and golden, about 5 minutes. This step builds sweetness into the base of your curry, so do not rush it.
- Add Garlic and Ginger:
- Stir in the minced garlic and grated ginger, cooking for about a minute until the kitchen smells incredible and fragrant. Be careful not to let them burn or they will turn bitter.
- Brown the Chicken:
- Add the chicken pieces to the skillet and cook, stirring occasionally, until they are lightly browned on all sides, about 5 minutes. They do not need to be cooked through yet, just nicely seared.
- Bloom the Spices:
- Sprinkle in the curry powder, cumin, coriander, turmeric, chili powder, salt, and pepper, stirring well to coat every piece of chicken. Cook for about a minute to wake up the spices and release their oils.
- Cook Down the Tomatoes:
- Add the chopped tomatoes and cook for 5 minutes, stirring occasionally, until they soften and start to break down into a thick, jammy base. This is where the sauce starts to come together.
- Stir in the Yogurt:
- Lower the heat to prevent curdling, then stir in the yogurt, mixing it thoroughly into the chicken and tomato mixture. Simmer gently for 10 minutes, stirring occasionally to keep it from sticking.
- Finish with Cream:
- Pour in the water and heavy cream, stirring to combine everything into a smooth, creamy sauce. Simmer gently for another 5 to 10 minutes until the chicken is cooked through and the sauce has thickened slightly.
- Adjust and Garnish:
- Taste the curry and adjust the salt or spices as needed, then garnish with chopped cilantro. Serve it hot with rice or naan for scooping up every bit of sauce.
Pin It One night I served this to friends who had never tried homemade curry before, and they could not believe I had made it from scratch. We sat around the table with bowls of rice, tearing off pieces of warm naan and talking late into the evening. That is when I realized this dish is not just about feeding people, it is about creating a moment where everyone slows down and enjoys something warm and comforting together.
How to Store and Reheat
Leftover curry keeps beautifully in an airtight container in the fridge for up to four days, and the flavors only deepen as it sits. I have found that reheating it gently on the stovetop with a splash of water or cream brings the sauce back to life without drying out the chicken. You can also freeze it for up to three months, though the texture of the yogurt may change slightly, so I sometimes add a bit of fresh cream after thawing to smooth it out again.
What to Serve It With
This curry begs to be scooped up with something soft and warm, so I almost always serve it with basmati rice or naan. If I am feeling ambitious, I will make a quick cucumber raita on the side to cool things down, especially if I went heavy on the chili powder. A simple side salad with lemon and olive oil also works well to cut through the richness, and sometimes I will roast some cauliflower or green beans to round out the meal.
Ways to Make It Your Own
Once you have made this a few times, it becomes a template you can tweak based on what you have in the fridge or what your family likes. I have swapped in coconut milk for the yogurt and cream when I needed a dairy-free version, and it turned out wonderfully fragrant and just as creamy. Sometimes I toss in a handful of spinach or peas toward the end for extra vegetables, or I add a pinch of garam masala right before serving for a deeper, more complex spice note.
- Try using bone-in chicken thighs for even more flavor, just increase the simmering time by 10 minutes.
- Add a handful of cashews blended into the sauce for extra richness and a silky texture.
- Finish with a squeeze of lime juice to brighten up the flavors just before serving.
Pin It This curry has become one of those recipes I turn to when I need something reliable, comforting, and just a little bit special without any fuss. I hope it brings the same warmth to your table that it has brought to mine.
Recipe FAQs
- → Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast, but reduce the simmering time to prevent the meat from drying out. Chicken thighs remain more tender and flavorful during longer cooking.
- → How can I make this dairy-free?
Replace the yogurt and heavy cream with coconut milk for a dairy-free version. This will create a slightly sweeter, tropical flavor profile while maintaining the creamy texture.
- → What can I serve with chicken curry?
Serve with steamed basmati rice, naan bread, or roti. You can also add side dishes like raita, cucumber salad, or mango chutney to complete the meal.
- → Can I adjust the spice level?
Absolutely. The chili powder is optional and can be increased for more heat or omitted entirely for a milder version. You can also add fresh green chilies for extra kick.
- → How long does leftover curry keep?
Store leftover curry in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. The flavors often deepen and improve the next day.
- → What is garam masala and should I add it?
Garam masala is a warming Indian spice blend typically containing cinnamon, cardamom, and cloves. Adding a pinch at the end enhances depth and complexity to the curry.