Easy Chicken Curry

The smell of curry powder hitting hot oil still takes me straight back to a cramped apartment kitchen on a rainy Tuesday. I had planned something fancy, but the grocery store was out of half the ingredients I needed. What I did have were chicken thighs, a half-empty jar of curry powder, and yogurt that needed using. That improvised dinner turned into the recipe I make more than almost anything else.

I made this for my sister once when she came over exhausted from work, and she ate two servings without saying a word until her bowl was empty. Then she looked up and asked if I could teach her how to make it. Weve been swapping curry tweaks ever since, her version has more ginger, mine has extra cream.

Ingredients

• Boneless, skinless chicken thighs: Thighs stay tender and juicy even if you simmer a little longer than planned, unlike breasts which can turn dry and stringy.
• Onion: The base of everything, cook it until its truly golden and soft or the whole dish tastes raw and sharp.
• Garlic and ginger: Fresh is non-negotiable here, the jarred stuff just doesnt bloom the same way when it hits the heat.
• Tomatoes: They break down into the sauce and add a slight sweetness that balances the spices beautifully.
• Plain whole-milk yogurt: This is what makes the sauce creamy and tangy, but add it off high heat or it can curdle.
• Heavy cream: Just a splash smooths everything out and makes the sauce feel luxurious.
• Curry powder: The star of the show, bloom it in the pan to wake up all those dormant flavors.
• Cumin, coriander, turmeric: These build depth and warmth, each one playing a different note in the spice chorus.
• Chili powder: Optional, but I always add it because I like a gentle kick that doesnt overpower.
• Vegetable oil or ghee: Ghee adds a nutty richness, but oil works perfectly fine if thats what you have.
• Water: Loosens the sauce just enough so it clings to rice without being thick or gloppy.
• Fresh cilantro: The bright, herbal finish that makes every bite feel complete.

Instructions

Soften the onions:

Heat the oil or ghee over medium heat and add the chopped onions. Let them cook slowly until theyre soft, golden, and starting to smell sweet, about 5 minutes.

Add the aromatics:

Stir in the garlic and ginger, letting them sizzle for just a minute until the kitchen smells incredible and warm.

Brown the chicken:

Toss in the chicken pieces and stir them around until theyre lightly browned on all sides. This takes about 5 minutes and adds a little caramelized flavor to the dish.

Bloom the spices:

Sprinkle in the curry powder, cumin, coriander, turmeric, chili powder, salt, and pepper. Stir everything together and let it cook for a minute so the spices toast and release their oils.

Cook down the tomatoes:

Add the chopped tomatoes and let them soften and break down for about 5 minutes, stirring occasionally. Theyll start to melt into a thick, fragrant base.

Stir in the yogurt:

Lower the heat and mix in the yogurt slowly, stirring well. Let it simmer gently for 10 minutes, stirring now and then to keep it from sticking.

Add water and cream:

Pour in the water and heavy cream, stirring to combine. Simmer gently for another 5 to 10 minutes until the chicken is cooked through and the sauce is creamy and slightly thickened.

Adjust and garnish:

Taste the sauce and add more salt or spices if needed. Scatter fresh cilantro on top and serve hot with rice or naan.

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One night I served this to friends who claimed they didnt like curry, and they went quiet for a few bites before admitting it was nothing like what theyd expected. It wasnt too spicy, it wasnt weird, it was just warm and comforting and made them want more. That was the night I realized this recipe had real power.

Making It Your Own

If you want more depth, stir in a pinch of garam masala right at the end for a warmer, more complex finish. I sometimes add a squeeze of lime juice if I want extra brightness. For a dairy-free version, swap the yogurt and cream for coconut milk, it changes the flavor slightly but still tastes rich and satisfying.

What to Serve It With

This curry is perfect over basmati rice, which soaks up the sauce like a dream. Naan is my go-to for scooping up every last bit from the plate. A simple cucumber salad or some steamed green beans on the side keeps things light and fresh.

Storing and Reheating

Leftovers keep in the fridge for up to four days and reheat beautifully on the stovetop with a splash of water to loosen the sauce. I actually prefer it the next day when the spices have had time to meld together. You can also freeze it for up to three months, just thaw it overnight and reheat gently.

• Store in an airtight container to keep the flavors from spreading to other foods in your fridge.
• Reheat slowly over low heat, stirring often so the sauce doesnt break or stick.
• If the sauce thickens too much, add a little water or cream to bring it back to life.

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This curry has become my answer to busy weeks, last-minute dinners, and nights when I just want something warm and easy. I hope it finds a spot in your regular rotation too.

Recipe FAQs

→ Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast for thighs. However, reduce the simmering time slightly to prevent the meat from becoming dry, as breast meat cooks faster and has less fat.

→ How can I make this dairy-free?

Replace the yogurt and heavy cream with coconut milk for a dairy-free version. This will give the curry a slightly sweeter, tropical flavor while maintaining the creamy texture.

→ What can I serve with chicken curry?

This curry pairs wonderfully with basmati rice, naan bread, or roti. You can also serve it alongside steamed vegetables or a fresh cucumber raita to balance the spices.

→ How do I adjust the spice level?

Control the heat by adjusting the chili powder amount or omitting it entirely for a milder curry. For more heat, add fresh green chilies or increase the chili powder to your preference.

→ Can I make this curry ahead of time?

Yes, this curry actually tastes better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.

→ What is the best way to bloom the spices?

After adding the spices to the pan, cook them for about 1 minute while stirring constantly. This technique releases the essential oils and intensifies the flavors before adding the liquid ingredients.