Spicy Curry Chicken (Printable)
Tender chicken simmered in a rich, spiced curry sauce with aromatic seasonings and a hint of heat.
# 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)
# How to Make:
01 - Heat vegetable oil in a large pan over medium heat. Add chopped onion and sauté until golden brown, about 5 minutes.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add curry powder, ground cumin, coriander, chili powder, turmeric, cayenne pepper, and black pepper. Toast spices for 1 to 2 minutes, stirring constantly.
04 - Add chopped tomatoes and cook until softened, about 4 minutes.
05 - Add chicken pieces and salt; cook until lightly browned, approximately 5 to 6 minutes.
06 - Pour in coconut milk and chicken stock. Stir to combine, scraping browned bits from the pan bottom. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
07 - Remove lid, stir in garam masala, and simmer uncovered for 5 minutes until sauce thickens.
08 - Adjust seasoning as needed. Garnish with chopped cilantro and a squeeze of lime juice before serving.
# Expert Tips:
01 -
- Chicken thighs stay incredibly juicy and tender even after simmering, which honestly makes all the difference compared to breast meat.
- The whole dish comes together in under an hour, making it perfect for those nights when you want something that tastes restaurant-quality without the stress.
- It's naturally gluten-free and so adaptable—you can dial the heat up or down depending on who's eating at your table.
02 -
- Don't rush the onion step or skip toasting the spices—these foundational moves are what separate a flat-tasting curry from one that feels complex and restaurant-quality.
- Coconut milk separates in the can, and that's completely normal; just stir it well before adding it to the pan, or you might end up with weird grainy texture in parts of your sauce.
03 -
- Make this curry a day ahead if you can—the spices meld overnight and it tastes even better the next day, plus it gives you less to do on busy evenings.
- If your sauce is too thin after simmering, mix a tablespoon of cornstarch with a little water and stir it in during the last few minutes to thicken it up without affecting the flavor.