Easy Chicken Curry (Print Version)

Creamy chicken curry with aromatic spices and yogurt, ready in 45 minutes for easy weeknight dinners.

# What You Need:

→ Meats

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

→ Vegetables & Aromatics

02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 inch 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 tbsp curry powder
09 - 1 tsp ground cumin
10 - 1 tsp ground coriander
11 - 1/2 tsp turmeric
12 - 1/2 tsp chili powder
13 - 1/2 tsp salt
14 - 1/4 tsp ground black pepper

→ Other

15 - 2 tbsp vegetable oil or ghee
16 - 1/2 cup water
17 - Fresh cilantro leaves, chopped for garnish

# Directions:

01 - Heat the oil or ghee in a large skillet over medium heat. Add the onions and sauté until soft and golden, about 5 minutes.
02 - Stir in the garlic and ginger, cooking for 1 minute until fragrant.
03 - Add the chicken pieces and cook, stirring occasionally, until lightly browned on all sides, about 5 minutes.
04 - Sprinkle in the curry powder, cumin, coriander, turmeric, chili powder, salt, and 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 5–10 minutes until the chicken is cooked through and the sauce is creamy and slightly thickened.
08 - Taste and adjust salt or spices as needed. Garnish with chopped cilantro and serve hot with rice or naan.

# Expert Suggestions:

01 -
  • It tastes like you spent hours layering flavors, but it's done in under 45 minutes start to finish.
  • The yogurt adds a tangy creaminess that makes every bite feel indulgent without being heavy.
  • You can adjust the heat and spice level to match exactly what your family loves.
  • Leftovers taste even better the next day after the spices have had time to meld.
02 -
  • Add the yogurt on low heat and stir constantly, or it will separate and turn grainy instead of creamy.
  • Let the spices cook in the oil for a full minute before adding liquids, this step is what makes the curry taste deep and complex instead of flat.
  • If the sauce looks too thick, add a splash more water, it will thicken as it sits anyway.
03 -
  • Toast your curry powder in a dry pan for 30 seconds before adding it to the dish, it makes the flavor so much more vibrant.
  • Use whole-milk yogurt, not Greek or low-fat, because the creaminess and tang are what make this curry sing.
  • If you want extra depth, stir in a pinch of garam masala right at the end for a warm, aromatic finish.
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