Perfect! Here’s a classic, flavorful chicken curry recipe—aromatic, mildly spicy, and rich without being too heavy.
Ingredients (serves 4)
For the curry:
- 1.5 lbs (700 g) chicken (thighs or breasts), cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, minced or grated
- 2 medium tomatoes, chopped (or 1 cup canned crushed tomatoes)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- ½–1 tsp chili powder (adjust to taste)
- 1 cup coconut milk or plain yogurt
- 1 cup chicken broth or water
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Sauté aromatics:
- Heat oil in a large pan over medium heat.
- Add onions and cook 5–6 minutes until softened and golden.
- Add garlic and ginger, cook 1 minute until fragrant.
- Cook the spices:
- Stir in turmeric, cumin, coriander, garam masala, and chili powder.
- Cook 30–60 seconds to release flavors.
- Add chicken and tomatoes:
- Add chicken pieces, stirring to coat in the spices.
- Add tomatoes and cook 3–4 minutes until slightly softened.
- Simmer the curry:
- Pour in coconut milk (or yogurt) and chicken broth.
- Bring to a simmer, cover, and cook 20–25 minutes, until chicken is cooked through and tender.
- Adjust seasoning and serve:
- Taste and add salt, pepper, or extra chili if desired.
- Garnish with fresh cilantro.
- Serve with steamed rice, naan, or roti.
Tips:
- For a richer curry, add a tablespoon of butter or ghee at the end.
- You can add vegetables like potatoes, bell peppers, or peas to make it heartier.
- If you like it spicier, add a chopped green chili or more chili powder.
I can also give a quick 30-minute version of chicken curry that uses fewer ingredients but still tastes rich and authentic—perfect for a weeknight dinner.
Do you want that quick version?
