Easy Chicken Curry (Printable)

Creamy chicken curry with aromatic spices and yogurt. Ready in 45 minutes for weeknight dinners.

# Ingredient List:

→ Poultry

01 - 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

→ Vegetables and Aromatics

02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 inch fresh 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
13 - 1/2 teaspoon salt
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

# How-To Steps:

01 - Heat the oil or ghee in a large skillet over medium heat. Add the chopped onions and sauté until soft and golden, approximately 5 minutes.
02 - Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Add the chicken pieces and cook, stirring occasionally, until lightly browned on all sides, approximately 5 minutes.
04 - Sprinkle in the curry powder, cumin, coriander, turmeric, chili powder, salt, and black pepper. Stir well to coat the chicken and cook for 1 minute to bloom the spices.
05 - Add the chopped tomatoes and cook for 5 minutes, allowing them to soften and break down.
06 - Lower the heat and stir in the yogurt, mixing well. Simmer for 10 minutes, stirring occasionally.
07 - Pour in the water and heavy cream, stirring to combine. Simmer gently for another 5 to 10 minutes until the chicken is cooked through and the sauce is creamy and slightly thickened.
08 - Taste and adjust salt or spices as needed.
09 - Garnish with chopped cilantro and serve hot with rice or naan.

# Expert Advice:

01 -
  • It tastes like you spent hours layering flavors, but you're done in under 45 minutes.
  • The yogurt gives it a tangy creaminess that feels indulgent without being heavy.
  • You probably already have most of the spices sitting in your cabinet.
  • It reheats beautifully, so leftovers might actually be better the next day.
02 -
  • Always add yogurt on low heat and stir constantly, or it will split and turn grainy instead of creamy.
  • Blooming the spices in oil for even a minute makes a huge difference, it unlocks flavors you just don't get by adding them cold.
  • If your sauce looks too thick, add a splash of water, if it's too thin, just simmer uncovered for a few extra minutes.
03 -
  • Use a heavy-bottomed skillet or pan to prevent hot spots and keep the sauce from sticking or burning.
  • If you love heat, add a slit green chili along with the tomatoes for a fresher, brighter kick than chili powder alone.
  • Always taste before serving, a little extra salt or a squeeze of lemon can bring the whole dish into focus.
Go Back