Easy Homemade Indian Chicken Curry for Busy Weeknights
This Indian Chicken Curry recipe features tender boneless chicken thighs simmered in a flavorful sauce made with curry powder, diced tomatoes, and creamy coconut milk. Aromatic garlic, ginger, and onions create a fragrant base, making it a comforting and satisfying dish perfect for weeknight dinners or special occasions.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Indian
- Diet: Halal
Ingredients
Chicken and Marinade:
- 1.5 lbs boneless chicken thighs
Base:
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
Spices and Flavoring:
- 2 tbsp curry powder
- Salt and pepper to taste
Liquids:
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
Garnish:
- Fresh cilantro for garnish
Instructions
1. Prepare ingredients: Finely chop the onion, mince the garlic, and grate the fresh ginger to have all aromatics ready for cooking.
2. Sauté aromatics: Heat oil in a large pan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Then add garlic and ginger and cook until fragrant, about 1–2 minutes.
3. Brown the chicken: Add the boneless chicken thighs to the pan and brown on all sides for approximately 5 minutes. This step helps develop flavor and seals in juices.
4. Add spices: Stir in the curry powder, salt, and pepper, and cook for an additional 2 minutes to toast the spices and enhance their flavor.
5. Add tomatoes and coconut milk: Pour in the diced tomatoes along with their juices and the full-fat coconut milk. Stir the mixture thoroughly to combine all ingredients.
6. Simmer the curry: Reduce the heat to low and let the curry simmer gently for about 20 minutes, allowing the sauce to thicken and flavors to meld together.
7. Finish and serve: Garnish the curry with freshly chopped cilantro. Serve hot with steamed rice or warm naan bread to enjoy a complete Indian meal.
Notes
Using boneless chicken thighs provides a tender and juicy texture.
You can adjust the curry powder amount based on your spice preference.
For a lighter version, substitute coconut milk with light coconut milk or yogurt.
This dish pairs well with basmati rice or naan bread.
Store leftovers in an airtight container in the refrigerator for up to 3 days.