Go Back
–+ servings

Spice and Simmer: The Perfect Chicken Curry

This chicken curry recipe combines a rich blend of spices with creamy coconut milk, making it a comforting and flavorful dish perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 380 kcal

Equipment

  • Large skillet or pot
  • Sharp Knife
  • Cutting Board
  • Measuring Spoons
  • Wooden Spoon

Ingredients
  

Chicken and Marinade

  • 1.5 lbs chicken thighs cut into bite-sized pieces

Curry Base

  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 inch ginger minced
  • 2 tbsp coconut oil or ghee
  • 1 can coconut milk (14 oz)
  • 1 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • ½ tsp cayenne pepper optional, for heat
  • 1 tbsp lemon juice
  • salt and pepper to taste
  • 1 cup spinach optional, for added nutrition

Garnish

  • fresh cilantro for garnish

Instructions
 

  • In a large skillet or pot, heat the coconut oil or ghee over medium heat. Add the chopped onions and sauté until golden brown.
  • Add the minced garlic and ginger, cooking until fragrant.
  • Stir in the spices (garam masala, turmeric, cumin, coriander, paprika, and cayenne) and cook for 1-2 minutes, allowing the spices to toast and release their aromas.
  • Add the chicken pieces, seasoning with salt and pepper. Cook until the chicken is browned on all sides.
  • Stir in the tomato paste, cooking for another minute.
  • Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer.
  • Add the spinach if using, and cook until wilted.
  • Reduce heat and let the curry simmer for 20-25 minutes, allowing the flavors to meld and the chicken to cook through.
  • Stir in the lemon juice and adjust seasoning as needed.
  • Serve hot, garnished with fresh cilantro, over rice or with naan bread.

Notes

For a milder curry, reduce the amount of cayenne pepper or omit it entirely. To make this dish dairy-free, use coconut oil instead of ghee. This curry can be made ahead of time and reheated, as the flavors tend to develop even more after resting.

Nutrition

Calories: 380kcalCarbohydrates: 10gProtein: 25gFat: 25gSaturated Fat: 15gCholesterol: 80mgSodium: 550mgPotassium: 650mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 40mgIron: 3.5mg
Keyword Chicken Curry
Tried this recipe?Let us know how it was!