Description
This Creamy Chicken Curry Recipe is a flavorful and comforting Indian-inspired dish made with tender chicken pieces simmered in a rich and creamy sauce of coconut milk and aromatic spices. Perfect for an easy weeknight dinner or a special occasion, it’s served best with fluffy rice or warm naan bread.
Ingredients
Scale
Chicken and Protein
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Spices and Seasonings
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Vegetables and Aromatics
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 (14-ounce) can diced tomatoes
Dairy and Oils
- 2 tablespoons vegetable oil
- 1 cup full-fat coconut milk or heavy cream
- 1/2 cup plain Greek yogurt (optional, for extra creaminess)
Garnish and Serving
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions
- Prepare the aromatics: Heat the vegetable oil in a large skillet or pot over medium heat. Add the finely chopped onion and cook for 5–7 minutes until softened and lightly golden.
- Add garlic and ginger: Stir in the minced garlic and grated ginger and cook for another 1–2 minutes until fragrant, ensuring the flavors develop.
- Toast the spices: Add curry powder, ground cumin, turmeric, paprika, salt, and black pepper to the onion mixture. Stir well to evenly coat the onions and allow the spices to bloom for a minute.
- Cook the chicken: Add the bite-sized chicken pieces to the skillet. Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- Simmer with tomatoes: Pour in the canned diced tomatoes and bring the mixture to a simmer. Cook for 10 minutes to allow the chicken to cook through and flavors to meld.
- Add creaminess: Stir in the coconut milk and optional Greek yogurt if using. Continue to simmer for another 5–7 minutes until the sauce is creamy and slightly thickened.
- Adjust seasoning and garnish: Taste the curry and adjust salt or spice levels as needed. Garnish with fresh cilantro before serving.
- Serve: Serve the creamy chicken curry hot over cooked rice or with warm naan bread for a complete meal.
Notes
- For a spicier curry, add a chopped chili or 1/4 teaspoon cayenne pepper with the spices.
- This curry reheats well and can be made a day ahead, allowing flavors to deepen.
- Use coconut milk for a dairy-free version; add Greek yogurt for tang and extra creaminess if desired.
