Easy Chicken Curry (Printable Version)

Creamy chicken curry with aromatic spices and yogurt. Ready in 45 minutes, perfect for busy weeknights.

# What You'll Need:

→ Meats

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 to taste
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

# Directions:

01 - Heat oil or ghee in a large skillet over medium heat. Add onions and sauté until soft and golden, approximately 5 minutes.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until aromatic.
03 - Add chicken pieces and cook, stirring occasionally, until lightly browned on all sides, approximately 5 minutes.
04 - Sprinkle curry powder, cumin, coriander, turmeric, chili powder, salt, and black pepper over chicken. Stir thoroughly to coat and cook for 1 minute to release spice aromatics.
05 - Add chopped tomatoes and cook for 5 minutes, allowing them to soften and break down into the sauce base.
06 - Reduce heat to low 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 achieves a creamy, slightly thickened consistency.
08 - Taste and adjust salt or spices as needed to achieve desired flavor balance.
09 - Garnish with chopped cilantro and serve hot with rice or naan.

# Expert Tips:

01 -
  • It tastes like you spent hours layering flavors, but the whole thing comes together in 45 minutes on a single skillet.
  • The yogurt adds a tangy creaminess that balances the warmth of the spices without overwhelming your palate.
  • Chicken thighs stay tender and juicy even if you accidentally simmer a few minutes too long.
  • Leftovers taste even better the next day when the spices have had time to meld into the sauce.
02 -
  • Always lower the heat before adding yogurt or it will curdle and turn grainy instead of creamy.
  • Let the spices cook for a full minute after adding them so they bloom properly and do not taste raw or powdery.
  • If the sauce looks too thick, add water a tablespoon at a time until it reaches your desired consistency.
  • Chicken thighs are more forgiving than breasts, so if you substitute breasts, reduce the simmering time to avoid dryness.
03 -
  • Toast your curry powder in a dry skillet for 30 seconds before using it to unlock even more aroma and depth.
  • Use a heavy-bottomed skillet to prevent the sauce from scorching on the bottom during simmering.
  • If you accidentally add too much chili powder, stir in an extra spoonful of yogurt or cream to mellow the heat.
  • Let the curry rest for 10 minutes after cooking so the flavors settle and the sauce thickens slightly.
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