Classic Chicken Curry Recipe
Indian · Main course · 55 min total
A fragrant and comforting chicken curry made with a blend of aromatic spices, perfect for a weeknight dinner.
15
min prep
min prep
40
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 (14 oz) can crushed tomatoes
- 1 cup chicken broth
- 1/2 cup plain yogurt
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in cumin, coriander, turmeric, paprika, and cayenne. Cook for 30 seconds.
- Add chicken pieces and cook until browned on all sides, about 5 minutes.
- Pour in crushed tomatoes and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Uncover and stir in yogurt. Simmer uncovered for 10 more minutes until sauce thickens.
- Season with salt. Garnish with cilantro and serve with rice or naan.
Tips
- For a creamier curry, use coconut milk instead of yogurt.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This curry freezes well for up to 3 months.
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