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Chicken Curry

This Chicken Curry recipe brings authentic Indian flavors to your kitchen with a thick, flavorful sauce and perfectly cooked chicken thighs.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces Quality chicken makes a huge difference.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon turmeric powder
  • 2 tablespoons vegetable oil For searing the chicken.
For the Curry Sauce
  • 3 tablespoons butter or ghee
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper Adjust to taste.
  • 1 can 14 oz diced tomatoes
  • 1 can 14 oz coconut milk
  • 1 cup chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon garam masala
  • Fresh cilantro for garnish Used as a garnish.

Method
 

Preparation
  1. Cut chicken thighs into uniform 1-inch pieces. Season with salt, pepper, and turmeric, and let it sit for 10 minutes.
Initial Searing
  1. Heat vegetable oil in a large skillet over medium-high heat until it shimmers.
  2. Add chicken pieces in a single layer and sear for 2-3 minutes per side until lightly browned.
  3. Remove chicken and set aside, leaving the browned bits in the pan.
Making the Curry Base
  1. Add butter to the pan and melt over medium heat, scraping up the browned bits.
  2. Toss in chopped onions and cook for 6-8 minutes until soft and translucent.
  3. Add minced garlic and ginger, cooking for 60-90 seconds until fragrant.
  4. Stir in curry powder, cumin, coriander, and cayenne, cooking for 30 seconds.
Creating the Sauce
  1. Stir in tomato paste and cook for 1 minute.
  2. Pour in diced tomatoes with their juices and break any large chunks.
  3. Add coconut milk and chicken broth, stirring everything together until combined.
  4. Bring the sauce to a simmer.
Cooking the Chicken
  1. Return the seared chicken to the pan, nestling it into the sauce.
  2. Reduce heat to medium-low and cover. Cook for 20-25 minutes, stirring occasionally.
  3. Check chicken temperature to reach 165°F for safety.
Final Touches
  1. Stir in garam masala during the last 5 minutes.
  2. Taste and adjust seasoning as needed.
  3. Let the dish rest for 5 minutes before serving.

Notes

Serve over basmati rice or with naan. Garnish with cilantro, a squeeze of lime, and sliced red onions for added texture.