Description
This creamy chicken curry recipe combines tender boneless chicken thighs with a rich blend of spices, coconut milk, and yogurt or cream for a luscious, flavorful dish. Perfectly balanced with warmth and a hint of spice, it’s a comforting meal served best over rice or with naan bread.
Ingredients
Scale
Chicken and Marinade
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
Spices and Aromatics
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon chili powder (optional)
Liquids and Garnish
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk
- ½ cup plain Greek yogurt or heavy cream
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
For Serving
- Cooked rice or naan
Instructions
- Heat the oil and sauté onions: In a large skillet or Dutch oven, warm the vegetable oil over medium heat. Add the finely chopped onion and sauté for 5–7 minutes until the onions soften and turn golden brown.
- Add garlic and ginger: Stir in the minced garlic and grated fresh ginger. Cook for another minute until fragrant, ensuring the flavors meld well with the onions.
- Toast the spices: Mix in the curry powder, ground cumin, ground coriander, turmeric, and chili powder if using. Cook the spices for 1–2 minutes, stirring constantly to release their aromas and deepen the flavor.
- Brown the chicken: Add the bite-sized chicken pieces to the skillet. Cook for 5–7 minutes, stirring occasionally, until the chicken is browned on all sides, sealing in its juices.
- Add tomatoes and coconut milk: Pour in the diced tomatoes and coconut milk. Stir to combine all ingredients thoroughly. Bring the mixture to a gentle simmer.
- Simmer covered: Reduce the heat to low, cover the skillet or Dutch oven, and let the curry cook for 20 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Incorporate yogurt or cream: Remove the lid and stir in the plain Greek yogurt or heavy cream. Simmer uncovered for another 5–10 minutes to allow the sauce to thicken slightly and for the chicken to cook through completely.
- Season and garnish: Taste and season with salt and black pepper as desired. Sprinkle freshly chopped cilantro over the curry to add a fresh, bright finish.
- Serve: Serve the creamy chicken curry hot, paired with cooked rice or warm naan bread for a satisfying meal.
Notes
- Marinate the chicken in yogurt and spices for 1–2 hours before cooking to enhance flavor and tenderness.
- Adjust the heat by increasing or decreasing the chili powder to your preference.
- Use boneless, skinless chicken thighs for the best texture and moisture retention.
- Substitute heavy cream with coconut cream for a richer, dairy-free option.
- To make the dish spicier, consider adding fresh chopped chilies or a dash of cayenne pepper.