Easy Creamy Chicken Curry

Easy Creamy Chicken Curry

The base is built on onion, garlic, ginger, and warm spices, then finished with tomato and a swirl of cream or coconut milk. It’s incredibly versatile—use whatever protein or vegetables you have on hand.

Ingredients

• 1.5 lbs (680g) boneless, skinless chicken thighs or breasts, cut into bite-sized chunks

• 2 tablespoons neutral oil or ghee

• 1 large yellow onion, finely diced

• 4 garlic cloves, minced

• 1 tablespoon fresh ginger, grated

• 1 ½ teaspoons garam masala

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• ½ teaspoon ground coriander

• ¼ teaspoon cayenne pepper or chili powder (adjust to your spice preference)

• 1 teaspoon sea salt, plus more to taste

• 2 tablespoons tomato paste

• 1 (14.5 oz / 411g) can crushed tomatoes or diced tomatoes

• 1 cup full-fat coconut milk or heavy cream

• ½ cup chicken broth or water

• 1 teaspoon brown sugar or honey (optional, to balance acidity)

• 1 tablespoon fresh lemon juice

• Fresh cilantro, for garnish

• Steamed basmati rice or warm naan, for serving

Instructions

1. Brown the Chicken: Heat 1 tablespoon of oil in a large, deep skillet or Dutch oven over medium-high heat. Season the chicken pieces with a pinch of salt. Working in a single layer, brown the chicken for 2-3 minutes per side until golden. It doesn’t need to be cooked through. Transfer to a plate and set aside.

2. Sauté the Aromatics: In the same pan, reduce the heat to medium and add the remaining 1 tablespoon of oil. Add the diced onion and cook, stirring occasionally, for 5-7 minutes until softened and starting to turn golden. Add the minced garlic and grated ginger, and cook for 1 minute until intensely fragrant.

3. Bloom the Spices: Sprinkle in the garam masala, turmeric, cumin, coriander, cayenne, and 1 teaspoon of salt. Stir constantly for 30-45 seconds to toast the spices in the hot oil. This step unlocks their full flavor.

4. Build the Sauce: Add the tomato paste and stir it into the spiced onion mixture, cooking for 1 minute until it darkens slightly. Pour in the crushed tomatoes, coconut milk (or cream), and chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pan.

5. Simmer and Finish: Bring the sauce to a gentle simmer. Return the browned chicken (along with any resting juices) to the pan. Let it bubble gently, partially covered, for 12-15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened to your liking.

6. Season to Taste: Remove the pan from the heat. Stir in the lemon juice and the optional brown sugar if the sauce needs a touch of sweetness to balance the tomatoes. Taste and adjust salt and pepper.

7. Serve: Ladle the creamy curry over steamed basmati rice. Garnish generously with fresh cilantro leaves and a final drizzle of coconut milk if desired. Serve with warm naan bread to scoop up every last bit.

Make It Your Own:

• Add Veggies: Stir in a handful of baby spinach at the end until wilted, or simmer some frozen peas, diced bell peppers, or cauliflower florets along with the chicken.

• Make It Spicier: Add a finely minced fresh chili along with the ginger and garlic.