Name: Irresistible Chicken Curry Indian Recipe You Must Try Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1.5 lbs boneless chicken thighs; 1 medium onion, finely chopped; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp curry powder; 1 can (14 oz) diced tomatoes; 1 can (13.5 oz) full-fat coconut milk; Salt and pepper to taste; Fresh cilantro for garnish

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Introduction

This irresistible chicken curry brings the rich flavors of Indian cuisine right to your kitchen. Tender chicken thighs simmered in a spiced tomato and coconut milk sauce create a comforting and flavorful meal perfect for any day of the week.

A close-up of a black bowl filled with three main layers: on the left, a mound of white fluffy rice with small green herbs sprinkled on top; on the right, a thick, creamy orange curry sauce with tender chunks of chicken evenly mixed in and garnished with fresh green cilantro leaves; behind the rice and curry, a piece of flatbread folded and resting against the bowl’s edge. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs boneless chicken thighs
1 medium onion, finely chopped
4 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp curry powder
1 can (14 oz) diced tomatoes
1 can (13.5 oz) full-fat coconut milk
Salt and pepper to taste
Fresh cilantro for garnish
Oil for cooking

Instructions

Step 1: Prepare your ingredients by finely chopping the onion, mincing the garlic, and grating the ginger.
Step 2: Heat oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then add the garlic and ginger, cooking until fragrant.
Step 3: Add the chicken thighs to the pan and brown them on all sides, about 5 minutes.
Step 4: Stir in the curry powder, salt, and pepper. Cook for another 2 minutes to toast the spices.
Step 5: Pour in the diced tomatoes and coconut milk. Stir well and bring the mixture to a simmer.
Step 6: Let the curry bubble gently for about 20 minutes until the sauce thickens and the chicken is cooked through.
Step 7: Garnish with fresh cilantro and serve hot over rice or with naan bread.

Tips & Variations

Use bone-in chicken thighs for a richer flavor and juicier meat.
Add a pinch of chili powder or fresh green chilies if you prefer more heat.
For a thicker sauce, simmer longer or mash some of the tomatoes while cooking.
Swap coconut milk for Greek yogurt for a different creamy texture and tang.

Storage

Store leftover chicken curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid separating the sauce. This curry also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A black bowl holds a dish with two main parts: on the left, a mound of fluffy white rice with long grains, and on the right, a thick, creamy orange-yellow sauce with several chunky pieces of tender chicken. The sauce is smooth with a slightly speckled texture and garnished with small green cilantro leaves scattered on top. In the background, blurred flatbread is visible. The setting includes a white marbled surface under the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but thighs remain juicier and more flavorful when cooked in a curry. Adjust cooking time to avoid drying out the breasts.

Is this curry spicy?

This recipe offers mild to moderate heat from the curry powder. You can adjust the spice level by adding chili powder or fresh chilies according to your preference.