Easy Homemade Chicken Curry
Boneless chicken thighs simmered in a spiced tomato sauce, finished with coconut milk, lemon and fresh cilantro. Serve with rice or warm flatbread.
Equipment
- Large heavy-bottomed pan or Dutch oven with a lid
- Wooden spoon
- Instant-read thermometer
Ingredients
- 2 tablespoons neutral oil such as sunflower, canola or vegetable oil
- 1 large yellow onion finely chopped, about 1 1/2 cups / 200 g
- 4 cloves garlic minced
- 1 tablespoon fresh ginger finely grated, from about a 1-inch / 2.5 cm piece
- 1 green chili optional, slit lengthwise or finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon sweet paprika or Kashmiri chili powder for color and mild heat; Kashmiri chili powder is in the international aisle or Indian grocers; add 1/4 tsp cayenne for more heat
- 1 1/2 teaspoons garam masala divided: 1 tsp with the spices, 1/2 tsp to finish; look in the spice or international aisle, or use mild curry powder
- 1 can crushed tomatoes 14 oz / 400 g
- 1 1/2 lb boneless, skinless chicken thighs 680 g, cut into 1 1/2-inch / 4 cm pieces
- 1 1/4 teaspoons fine salt divided, plus more to taste
- 1/2 cup water 120 ml
- 3/4 cup full-fat coconut milk 180 ml, well stirred
- 1 tablespoon lemon juice from about 1/2 lemon
- 1/4 cup fresh cilantro chopped, to finish
Instructions
- Heat the oil in a large heavy-bottomed pan or Dutch oven over medium heat. Add the onion and 1/4 teaspoon of the salt and cook, stirring every minute or so, for 10 to 12 minutes, until soft and deep golden brown. Lower the heat slightly if the edges start to scorch.
- Add the garlic, ginger and green chili (if using) and cook for 1 minute, stirring, until fragrant.
- Turn the heat to medium-low and add the cumin, coriander, turmeric, paprika or chili powder and 1 teaspoon of the garam masala. Stir for 30 seconds so the spices toast in the oil. If they start to stick, add a tablespoon of the measured water.
- Pour in the crushed tomatoes and simmer, stirring often, for 6 to 8 minutes, until the sauce thickens into a paste and you see oil glistening around the edges.
- Add the chicken and the remaining 1 teaspoon salt. Stir to coat every piece in the sauce and cook for 3 minutes.
- Pour in the rest of the water and bring to a gentle simmer. Cover, turn the heat to low and cook for 12 to 15 minutes, stirring once or twice, until the chicken is tender.
- Stir in the coconut milk and simmer uncovered for 3 to 5 minutes, until the sauce is creamy and coats the back of a spoon. Check the thickest piece of chicken: it should read 165°F / 74°C on an instant-read thermometer and show no pink in the center.
- Take the pan off the heat. Stir in the remaining 1/2 teaspoon garam masala and the lemon juice, then taste and add more salt if needed. Scatter with cilantro and serve hot.
Notes
Chicken breast: works, but cut it into slightly larger pieces and simmer covered for only 8 to 10 minutes so it stays juicy. Always check for 165°F / 74°C.
Heat level: as written, the curry is mild to medium. Keep the green chili for a gentle kick or add cayenne for real heat.
Make ahead: the flavor deepens overnight. Cool and refrigerate within 2 hours, then keep for up to 3 days.