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How-to-Serve-This-Chicken-Curry-(Like a Pro)

Chicken Curry Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1.5 lb 680 g boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp neutral oil or ghee
  • 1 large onion finely chopped
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger minced (or paste)
  • 2 tbsp curry powder good quality, mild/medium
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 –1 tsp chili powder or cayenne to taste
  • 1 tsp kosher salt or 3/4 tsp fine salt, plus more to taste
  • 1 can 14 oz / 400 g crushed tomatoes (or tomato puree/passata)
  • 1 cup 240 ml coconut milk (full-fat for creamier) or heavy cream
  • 1/2 cup 120 ml low-sodium chicken stock (or water)
  • 1 tsp sugar or honey balances acidity
  • Juice of 1/2 lemon or 1–2 tsp to taste
  • Fresh cilantro chopped (for garnish)
  • To serve: Steamed basmati rice or warm naan

Method
 

  1. Sear chicken (optional but great): Pat chicken dry. Heat 1 tbsp oil in a wide pot over medium-high. Brown chicken in 2 batches, 2–3 min per side. Transfer to a plate.
  2. Soften aromatics: Add remaining 1 tbsp oil. Lower heat to medium. Cook onion with a pinch of salt, 6–8 min until soft and lightly golden. Stir in garlic and ginger, 1 min.
  3. Bloom spices: Add curry powder, cumin, coriander, turmeric, and chili; stir 30–45 sec until fragrant.
  4. Build the sauce: Add crushed tomatoes, stock, sugar, and 1 tsp kosher salt. Bring to a simmer; scrape browned bits from the pot.
  5. Simmer chicken: Return chicken (and juices). Simmer gently 10–12 min until just cooked through and tender (internal temp ~165°F / 74°C).
  6. Finish creamy: Stir in coconut milk. Simmer 2–3 min to thicken slightly. Adjust salt.
  7. Brighten & garnish: Add lemon juice to taste. Top with cilantro. Serve this chicken curry recipe with rice or naan.
Pressure cooker (Instant Pot) option:
  1. Sauté onion in oil; add garlic/ginger 1 min.
  2. Bloom spices 30 sec.
  3. Stir in tomatoes, stock, salt; add chicken.
  4. Seal; cook 5 min High Pressure, Quick Release.
  5. Switch to Sauté; stir in coconut milk 2–3 min. Finish with lemon and cilantro.

Notes

  • Use thighs for tenderness; if using breast, add in later and simmer gently.
  • Salt layers: A small pinch with onions, then final salt at the end for clarity.
  • Consistency control: Simmer uncovered to thicken; add stock to loosen.
  • Veg add-ins (last 5–7 min): Peas, spinach, or diced bell pepper.
  • Leftovers: Even better Day 2; reheat gently with a splash of water.