Chicken Curry

Chicken Curry delivers big, warm flavors with simple steps and familiar ingredients. You get tender, juicy chicken coated in a creamy, spiced tomato sauce that smells of toasted cumin and warm coriander. The yogurt-based marinade gives a silky texture, and slow simmering builds depth without fuss. Make this dish for a weeknight dinner, a weekend gathering, or when you want comforting spice without long prep. If you enjoy yogurt marinades, try this Greek yogurt marinated chicken breast for another easy chicken option. First you marinate, then you brown aromatics, and finally you simmer the chicken until tender; the result tastes bright, balanced, and homey.

Why Make Chicken Curry

• You get big flavor with little effort. The yogurt marinade tenderizes the chicken quickly, and the spices toast in oil to release aroma and color.
• You save money and time. Thighs cost less than breasts and stay juicy during a short simmer, so you spend less and eat better.
• You enjoy versatility. Serve this with rice, flatbreads, or a salad, and you please picky eaters and spice lovers alike.
• You get a nutritious meal. Yogurt adds protein and probiotics, and tomatoes supply vitamin C and acidity to balance spices.

How to Make Chicken Curry

First, you marinate the chicken in yogurt, garlic, ginger, and salt to tenderize and flavor the meat. Next, you brown onions and toast cumin seeds to create a nutty, fragrant base. Then you build the sauce by adding ground spices and tomatoes; this step extracts flavor and reduces rawness.

Finally, you add the chicken and any remaining marinade, then simmer gently so the chicken absorbs the sauce and becomes tender. Cook slowly on low heat and stir occasionally to prevent sticking. These simple techniques—marination, toasting spices, and low simmering—make the curry smooth, layered, and deeply savory.

Ingredients

For the chicken:

• 2 1/4 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
• 1 cup plain, full-fat yogurt
• 4 garlic cloves, minced or grated
• 2-inch piece of ginger, minced or grated
• 2 teaspoons kosher salt

For the sauce:

• 2 to 3 tablespoons neutral oil or ghee
• 2 large yellow onions, minced
• 1 teaspoon cumin seeds
• 2 1/2 cups diced fresh tomatoes (or 1 can crushed tomatoes)
• 2 tablespoons tomato paste
• 1 1/2 teaspoons ground turmeric
• 1 teaspoon garam masala
• 1 tablespoon ground coriander
• 1/2 to 1 teaspoon cayenne or mild chile powder
• 1/2 cup water

Directions

1. Combine chicken thighs with yogurt, half of garlic, ginger, and salt in a bowl and set aside to marinate.
2. In a large pan, heat oil or ghee. Add onions and cumin seeds, cooking for 5 minutes until browned.
3. Add remaining ginger and garlic; cook for 1-2 minutes more.
4. Add remaining salt, turmeric, garam masala, coriander, and cayenne; cook for 2 minutes.
5. Add tomatoes and cook until they break down, about 4 minutes.
6. Stir in tomato paste and cook for 2 minutes.
7. Add chicken and yogurt marinade along with water; stir and bring to a simmer.
8. Cover and simmer on low heat for 25-30 minutes, stirring occasionally, until the chicken is cooked through and tender.
9. Adjust seasoning and serve with rice.

How to Serve Chicken Curry

• Serve over steamed basmati rice to soak up the sauce. For color, add chopped cilantro and a squeeze of lime.
• Pair with warm naan or roti for dipping; the bread highlights the curry’s silky texture.
• Offer a cool cucumber raita or simple yogurt salad on the side to contrast the heat.
• Present in a shallow bowl and top with fresh herbs and a drizzle of oil for an attractive finish.

How to Store Chicken Curry

• Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days. Use a shallow container to cool quickly.
• Freezer: Freeze in airtight, freezer-safe containers for up to 3 months. Leave 1/2-inch headspace for expansion.
• Reheating: Reheat on the stove over low heat, stirring occasionally and adding a splash of water if needed; warm for 5–10 minutes until piping hot. You can also reheat in a microwave-safe dish, covered, for 2–3 minutes, stirring halfway.

Tips to Make Chicken Curry

• Substitute boneless chicken breasts if you prefer leaner meat; cook slightly less time so they don’t dry out. Also, try bone-in thighs for extra richness.
• Use ghee for a richer flavor and neutral oil for a lighter result. Meanwhile, make sure your onions brown well; that step builds deep flavor.
• If you want a smoother sauce, blend half the tomatoes before adding them. Then simmer until you reach your desired thickness.
• Make it ahead: Marinate the chicken overnight to deepen flavor and reduce same-day prep.
• For another easy baked chicken option, try the honey mustard baked chicken drumsticks when you want a different weeknight protein.

Variations

• Coconut Chicken Curry: Replace 1/2 cup water with 1/2 cup coconut milk for a creamier, slightly sweet sauce that mellows the heat.
• Green Chile Curry: Add chopped green chiles and fresh cilantro for a bright, herbal version with medium heat.
• Tomato-Lentil Curry: Stir in cooked red lentils during the last 10 minutes to stretch the meal and add fiber and texture.

FAQs

Q: Can I use chicken breast instead of thighs?

A: Yes. Use boneless breast pieces and reduce simmer time by 5–10 minutes to avoid drying the meat.

Q: How do I fix a sauce that tastes too acidic?

A: Add a pinch of sugar or a pat of butter and simmer for a few minutes; that balances acidity quickly.

Q: Can I make this gluten-free or dairy-free?

A: For gluten-free, follow the recipe as written. For dairy-free, swap yogurt for unsweetened coconut yogurt and use coconut milk for richness.

Q: Can I marinate for less time?

A: Yes, marinate for at least 30 minutes if short on time, but overnight gives the best flavor and tenderness.

Q: How do I thicken a thin curry?

A: Simmer uncovered to reduce it, or mash a few cooked chicken pieces into the sauce to thicken naturally.