Cozy Chicken Curry for Your Weeknight Cravings
Chicken curry simmers fragrant spices, onions, and tomatoes into a comforting pot—learn this simple, versatile recipe for quick weeknight warmth.
Ingredients
- 1.5 lbs 680g boneless, skinless chicken thighs or breasts, cubed
- 2 tablespoons oil vegetable or ghee
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper optional
- 1 14 oz can diced tomatoes
- 1 13.5 oz can coconut milk or 1 cup heavy cream
- ½ cup chicken broth optional for thinner sauce
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions
- Heat oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in garlic and ginger; cook for 1 minute until fragrant.
- Add curry powder, cumin, paprika, and cayenne; stir to coat the onion mixture.
- Add chicken pieces and cook until lightly browned on all sides.
- Pour in diced tomatoes and coconut milk (or cream), stirring to combine.
- Simmer uncovered for 20–25 minutes until the chicken is fully cooked and the sauce thickens. Add broth if a thinner consistency is desired.
- Season with salt and pepper to taste.
- Serve hot with rice or naan, and garnish with fresh cilantro.