Here’s a flavorful Chicken Curry recipe — rich, aromatic, and perfect with rice or naan 🍛🍗.
Ingredients (serves 4)
- 500 g chicken thighs or breasts, cut into bite-sized pieces
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, minced or grated
- 2 tbsp vegetable oil or ghee
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1 tsp garam masala
- ½–1 tsp chili powder (adjust to taste)
- 1 can (400 ml) coconut milk or 1 cup plain yogurt
- 1 can (400 g) diced tomatoes or 2 fresh tomatoes, chopped
- Salt to taste
- Fresh coriander (cilantro) for garnish
Instructions
1. Sauté aromatics
- Heat oil or ghee in a large pan over medium heat.
- Add cumin seeds and let them sizzle for 30 seconds.
- Add onion, cook 5–7 minutes until golden.
- Add garlic and ginger, cook 1–2 minutes until fragrant.
2. Add spices
- Stir in turmeric, coriander, garam masala, and chili powder. Cook 1 minute.
3. Cook chicken
- Add chicken pieces and cook until lightly browned on all sides.
4. Add liquids
- Stir in diced tomatoes and simmer 5 minutes.
- Add coconut milk or yogurt, bring to a gentle simmer.
- Reduce heat and simmer 15–20 minutes until chicken is cooked through and sauce thickens.
5. Finish and serve
- Season with salt.
- Garnish with fresh coriander.
- Serve hot with steamed rice, naan, or roti.
💡 Tips
- For a creamier curry, add a splash of cream at the end.
- Adjust spice level by increasing or decreasing chili powder.
- Add vegetables like potatoes, peas, or bell peppers for a heartier dish.
I can also give you a slow cooker chicken curry version that cooks hands-off and develops even deeper flavor.
Do you want me to share that slow cooker version?
