Spicy Curry Chicken (Printable version)
Tender chicken cooked in a richly spiced, aromatic curry sauce with vibrant Indian flavors.
# Ingredient list:
→ Meats
01 - 1.75 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Vegetables & Aromatics
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 medium tomatoes, chopped
→ Spices
06 - 2 tablespoons curry powder
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 teaspoon chili powder (adjust to taste)
10 - ½ teaspoon turmeric
11 - ½ teaspoon cayenne pepper (optional)
12 - 1 teaspoon garam masala
13 - 1 teaspoon salt
14 - ½ teaspoon black pepper
→ Liquids
15 - 1 2/3 cups coconut milk
16 - 1/3 cup chicken stock or water
→ Oils & Others
17 - 2 tablespoons vegetable oil
18 - 1 tablespoon fresh cilantro, chopped (for garnish)
19 - 1 tablespoon lime juice (optional)
# Directions:
01 - Heat vegetable oil in a large pan over medium heat. Add finely chopped onion and cook until golden brown, approximately 5 minutes.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add curry powder, ground cumin, ground coriander, chili powder, turmeric, cayenne pepper, and black pepper. Toast the spices while stirring constantly for 1 to 2 minutes.
04 - Incorporate chopped tomatoes and cook until softened, about 4 minutes.
05 - Add chicken pieces, season with salt, and cook until lightly browned, 5 to 6 minutes.
06 - Pour in coconut milk and chicken stock, stirring to combine and scraping up browned bits from the pan bottom.
07 - Reduce heat to low, cover, and simmer gently for 20 minutes, stirring occasionally.
08 - Remove lid, stir in garam masala, and simmer uncovered for 5 more minutes to thicken.
09 - Adjust seasoning as desired. Garnish with chopped cilantro and a squeeze of lime juice before serving.
# Expert Tips:
01 -
- Chicken thighs stay tender and juicy even if you're not watching the clock religiously.
- That golden moment when the spices bloom in the hot oil is pure kitchen magic—the smell alone makes people gather in your kitchen.
- It's genuinely faster than ordering delivery, which became my favorite secret weapon on nights when I needed comfort food without the guilt.
02 -
- Don't skip toasting the spices in oil—that minute or two transforms them from dusty and flat into aromatic and alive, and there's no shortcut that gives you the same result.
- Chicken thighs can handle longer cooking without drying out, which is why they're so forgiving for this dish; if you do use breast meat, watch the clock more carefully and remove it earlier.
- The garam masala goes in at the very end because its delicate aromatics fade if they simmer too long, so save it for the final stretch.
03 -
- Use coconut milk that hasn't been shaken—pour off the thick cream from the top into your pan first for extra richness in the sauce.
- If the sauce looks too thin after simmering, leave the lid off for the final simmer and let some liquid evaporate; if it's too thick, add a splash more stock.
- Cold leftover curry actually deepens and improves overnight as the spices continue to marry, so make it the day before if you're serving guests and want one less thing to worry about.