Easy Chicken Curry

The kitchen smelled like warm turmeric and toasted cumin before I even realized what I was making. I'd pulled out chicken thighs, a carton of yogurt, and a jar of curry powder without much of a plan, just a craving for something rich and comforting. By the time the onions had turned golden and the spices bloomed in the pan, I knew this was going to be one of those recipes I'd make over and over. It came together so easily that night, almost like the dish was teaching me as I went.

I made this for my neighbor once after she mentioned she missed her mom's cooking. She took one bite, closed her eyes, and said it reminded her of Sunday dinners back home. I hadn't expected that reaction, but it made me realize how powerful a simple curry can be. Since then, I've cooked this for friends on rainy evenings, for myself after long days, and for anyone who needs a bowl of something warm and soul-soothing.

Ingredients

• Boneless, skinless chicken thighs: These stay tender and juicy even after simmering, and they soak up the spices better than breast meat ever could.
• Onion: The base of the curry's sweetness and depth, cook it low and slow until it turns golden and almost jammy.
• Garlic and ginger: Fresh is essential here, the sharpness mellows into a warm, aromatic backbone that dried versions just can't replicate.
• Tomatoes: They break down into the sauce and add a subtle acidity that balances the cream and yogurt beautifully.
• Plain whole-milk yogurt: This is what gives the curry its signature tang and velvety texture, don't skip it or use low-fat.
• Heavy cream: Just a splash at the end makes the sauce luscious and ties everything together.
• Curry powder: The star of the spice blend, it brings warmth and complexity without requiring a dozen individual jars.
• Ground cumin and coriander: These two spices add earthy, citrusy notes that make the curry feel complete.
• Turmeric: It gives the dish that golden glow and a subtle bitterness that rounds out the flavors.
• Chili powder: Optional, but a little heat wakes up the whole dish and keeps it interesting.
• Vegetable oil or ghee: Ghee adds a nutty richness, but any neutral oil works if that's what you have on hand.
• Water: Loosens the sauce just enough so it clings to rice or naan without being too thick.
• Fresh cilantro: The bright, herbal finish that makes every bowl feel fresh and complete.

Instructions

Sauté the onions:

Heat the oil or ghee in a large skillet over medium heat and add the chopped onions. Stir them occasionally until they soften and turn a beautiful golden brown, about 5 minutes.

Add garlic and ginger:

Stir in the minced garlic and grated ginger, cooking for just a minute until the smell fills your kitchen. Don't let them burn or they'll turn bitter.

Brown the chicken:

Add the chicken pieces and cook, stirring now and then, until they're lightly browned on all sides, about 5 minutes. They don't need to be cooked through yet, just sealed.

Bloom the spices:

Sprinkle in the curry powder, cumin, coriander, turmeric, chili powder, salt, and pepper. Stir everything together and cook for about a minute to wake up the spices and coat the chicken.

Cook down the tomatoes:

Add the chopped tomatoes and cook for 5 minutes, letting them soften and break down into a thick, fragrant base. Stir occasionally to keep things from sticking.

Stir in the yogurt:

Lower the heat and mix in the yogurt, stirring well so it doesn't curdle. Let it simmer gently for 10 minutes, stirring now and then.

Finish with cream and water:

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.

Adjust and serve:

Taste the curry and add more salt or spices if needed. Garnish with chopped cilantro and serve hot with rice or naan.

Save

One winter evening, I served this curry to a group of friends who'd never tried homemade Indian food before. They were quiet at first, just focused on their bowls, and then someone said it tasted like a hug. That's exactly what this dish is, warm, comforting, and impossible not to love. It's become my go-to whenever I want to feed people something that feels like care in a bowl.

How to Store and Reheat

This curry keeps beautifully in an airtight container in the fridge for up to four days. I actually think it tastes better the next day once the spices have had time to deepen and meld. Reheat it gently on the stovetop over low heat, adding a splash of water or cream if the sauce has thickened too much. You can also freeze it for up to three months, just thaw it overnight in the fridge before reheating.

Swaps and Substitutions

If you want to use chicken breast instead of thighs, cut back on the simmering time so the meat doesn't dry out. For a dairy-free version, swap the yogurt and cream for full-fat coconut milk, it'll taste different but still incredibly delicious. You can also add vegetables like spinach, peas, or bell peppers in the last few minutes of cooking for extra color and nutrition. If you don't have curry powder, mix together equal parts cumin, coriander, turmeric, and a pinch of cayenne.

Serving Suggestions

This curry is perfect over a pile of fluffy basmati rice or scooped up with warm naan bread. I love serving it with a simple cucumber salad or a dollop of plain yogurt on the side to cool things down. A squeeze of fresh lime juice right before serving brightens everything up and adds a little zing. Sometimes I'll throw together a quick raita with yogurt, cucumber, and mint, and it turns the whole meal into something that feels special.

• Serve with basmati rice, naan, or even cauliflower rice for a low-carb option.
• Pair with a side of cucumber raita or a simple green salad to balance the richness.
• Finish with a squeeze of lime juice for a fresh, bright kick.

Save

This curry has a way of making ordinary nights feel a little more special. I hope it becomes one of those recipes you turn to again and again, the kind that fills your home with warmth and your table with happy faces.

Recipe FAQs

→ Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast for thighs. However, reduce the simmering time to prevent the meat from drying out, as breast meat cooks faster and has less fat than thighs.

→ How can I make this curry spicier?

Increase the chili powder to 1 teaspoon or add fresh chopped green chilies when sautéing the garlic and ginger. You can also finish with a pinch of cayenne pepper for extra heat.

→ What can I use instead of yogurt and cream for a dairy-free version?

Replace both the yogurt and heavy cream with coconut milk. Use about 3/4 cup of full-fat coconut milk to achieve a similar creamy consistency and rich flavor.

→ Can I prepare this curry ahead of time?

Absolutely. This curry actually tastes better the next day as the flavors continue to develop. Store in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.

→ What is the best way to serve this curry?

Serve hot over steamed basmati rice or with warm naan bread. You can also accompany it with raita, pickles, or a fresh cucumber salad to balance the rich, creamy sauce.

→ Do I need to use whole-milk yogurt?

Whole-milk yogurt is recommended for the best texture and richness. Low-fat yogurt can be used but may result in a thinner sauce. Avoid non-fat yogurt as it tends to separate when heated.