Easy Chicken Curry

There was a Tuesday evening when I stood staring into the fridge, exhausted and uninspired, until I spotted chicken thighs and a jar of curry powder tucked behind the milk. What started as a last-minute scramble turned into one of those meals that transforms your week. The smell alone, ginger and garlic hitting hot oil, woke up the whole house. By the time I stirred in the yogurt, I knew I'd stumbled onto something special.

I made this for friends who claimed they didn't like curry, mostly because they'd only ever had the jarred kind. Watching them go quiet after the first forkful, then reach for seconds without saying a word, told me everything. One of them texted me two days later asking for the recipe, and now she makes it every other week. It's become our shared little secret, the kind of dish that makes you feel like a better cook than you actually are.

Ingredients

• Boneless, skinless chicken thighs: These stay tender and juicy through the simmer, soaking up the sauce in a way chicken breast just can't match.
• Medium onion, finely chopped: The foundation of the curry, turning sweet and golden as it cooks down and builds the base flavor.
• Garlic and ginger: Fresh is non-negotiable here, the sharpness mellows into something warm and essential as it blooms in the oil.
• Tomatoes, finely chopped: They break down into the sauce, adding body and a gentle acidity that balances the cream.
• Plain whole-milk yogurt: This brings tang and creaminess, but add it off the heat or it can curdle and ruin the texture.
• Heavy cream: Just enough to round out the sauce and give it that silky finish without making it feel rich or cloying.
• Curry powder, cumin, coriander, turmeric, chili powder: Blooming these spices in the pan unlocks their flavor, turning them aromatic and complex instead of dusty.
• Vegetable oil or ghee: Ghee adds a nutty richness, but vegetable oil works perfectly if that's what you have on hand.
• Water: Loosens the sauce just enough to let it simmer gently and coat the chicken without becoming too thick.
• Fresh cilantro leaves: A handful at the end adds brightness and a pop of color that makes the whole dish feel alive.

Instructions

Soften the onions:

Heat the oil or ghee in a large skillet over medium heat, then add the onions and let them cook until soft and golden, about 5 minutes. You want them sweet and translucent, not browned or crispy.

Wake up the aromatics:

Stir in the garlic and ginger, letting them sizzle for just a minute until the kitchen smells warm and inviting. Don't let them burn or they'll turn bitter.

Brown the chicken:

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

Bloom the spices:

Sprinkle in the curry powder, cumin, coriander, turmeric, chili powder, salt, and pepper, stirring well to coat every piece of chicken. Let them cook for a full minute so the spices open up and release their oils.

Break down the tomatoes:

Add the chopped tomatoes and cook for 5 minutes, stirring now and then, until they soften and collapse into a chunky sauce. This is where the base really starts to come together.

Stir in the yogurt:

Lower the heat and mix in the yogurt, stirring constantly so it blends smoothly without curdling. Let it simmer gently for 10 minutes, stirring occasionally.

Add cream and water:

Pour in the water and heavy cream, stirring to combine, then simmer gently for another 5 to 10 minutes until the chicken is cooked through and the sauce is creamy and slightly thickened. Taste and adjust the salt or spices as needed.

Finish and serve:

Garnish with chopped cilantro and serve hot with rice or naan. The sauce should cling to the chicken and pool just a little on the plate.

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The first time I served this over jasmine rice, my kid who usually picks at dinner finished two full bowls without complaint. She didn't say much, just kept eating, and when she asked if we could have it again soon, I knew it had earned a permanent spot in our rotation. It's one of those meals that turns a regular night into something a little warmer, a little more intentional.

Making It Your Own

If you like heat, add more chili powder or toss in a fresh green chili with the ginger and garlic. For a dairy-free version, swap the yogurt and cream for full-fat coconut milk, it changes the flavor slightly but still delivers that creamy, comforting texture. A pinch of garam masala stirred in at the very end adds a warm, aromatic finish that makes the curry taste like it simmered for hours.

What to Serve It With

This curry begs for something to soak up the sauce, basmati rice is classic, but warm naan or even crusty bread works beautifully. I like to serve it with a simple cucumber salad or a handful of pickled onions on the side to cut through the richness. A squeeze of lime over the top right before serving brightens everything up and adds a little zing.

Storing and Reheating

Leftovers keep in the fridge for up to three days and reheat like a dream on the stovetop with a splash of water to loosen the sauce. The flavors deepen overnight, so don't be surprised if day two tastes even better than day one. You can also freeze it in an airtight container for up to two months, just thaw in the fridge and reheat gently.

• Stir in a little extra cream or yogurt when reheating if the sauce has thickened too much.
• Freeze in individual portions for quick weeknight dinners when you need something comforting fast.
• Taste and adjust the seasoning after reheating, sometimes the spices mellow out and need a small boost.

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This curry has a way of making ordinary nights feel special, the kind of meal that fills the kitchen with warmth and makes everyone linger at the table a little longer. I hope it becomes one of those recipes you reach for again and again.

Recipe Questions & Answers

→ Can I use chicken breast instead of thighs?

Yes, chicken breast works well, but reduce the simmering time to prevent dryness since breast meat cooks faster than thighs.

→ How can I make this dairy-free?

Replace the yogurt and heavy cream with coconut milk for a delicious dairy-free version with a slightly sweeter flavor profile.

→ What should I serve with chicken curry?

This curry pairs perfectly with basmati rice, naan bread, or roti. You can also serve it with steamed vegetables or a fresh cucumber salad.

→ How spicy is this curry?

The heat level is mild to moderate. The chili powder is optional, so you can adjust the spiciness to your preference by adding more or leaving it out entirely.

→ Can I make this curry ahead of time?

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

→ What is garam masala and should I add it?

Garam masala is a warming Indian spice blend that adds depth and complexity. Adding a pinch at the end elevates the flavor, but it's optional if you don't have it on hand.