Chicken Curry
This chicken curry recipe is rich, comforting, and easy to make with everyday ingredients. Tender chicken simmers in a warmly spiced, savory sauce that’s flavorful without being complicated. Perfect for weeknight dinners or make-ahead meals, this is a dependable curry recipe you’ll come back to again and again.
Ingredients
- 1½ lbs chicken boneless thighs or breasts, cut into chunks
- 2 tbsp vegetable or neutral oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp curry powder mild or medium
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 1½ cups crushed tomatoes canned or fresh grated
- 1 cup chicken broth or water as needed
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Pat chicken dry and season lightly with salt.
- Heat oil in a large pot or deep skillet over medium heat.
- Add onion and cook 5–7 minutes until soft and lightly golden.
- Add garlic and ginger; cook for 30 seconds until fragrant.
- Stir in curry powder, cumin, coriander, and turmeric.
- Cook spices for 1 minute, stirring constantly.
- Add crushed tomatoes and simmer for 5 minutes.
- Add chicken and stir to coat with the sauce.
- Pour in enough broth to just cover the chicken.
- Bring to a gentle simmer and cook uncovered for 20–25 minutes, stirring occasionally.
- Taste and adjust seasoning.
- Simmer a few more minutes if the sauce needs thickening.
- Remove from heat and rest 5 minutes.
- Garnish with fresh cilantro and serve.
Notes
- Cooking the onions slowly builds the base flavor—don’t rush this step.
- A little oil separating on top of the curry is normal and adds richness.
- Chicken thighs stay juicier, but breasts work well if not overcooked.