Spicy Curry Chicken (Printer-friendly)
Tender chicken in a richly spiced curry sauce with coconut milk and vibrant aromatics.
# What You’ll Need:
→ 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 - ⅓ 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 It:
01 - Heat vegetable oil in a large pan over medium heat. Add finely 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, approximately 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 or water. Stir to combine, scraping up any browned bits from the pan.
07 - Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
08 - Remove lid, stir in garam masala, and simmer uncovered for an additional 5 minutes to thicken.
09 - Adjust seasoning to taste. Garnish with chopped cilantro and a squeeze of lime juice before serving.
# Expert Tips:
01 -
- Chicken thighs stay impossibly tender and forgiving, even if you lose track of time.
- The spice blend builds slowly, so you taste each layer and never feel blindsided by heat.
- It comes together in under an hour, which means weeknight dinners actually taste like you care.
02 -
- Chicken thighs beat breast meat every time because they have enough fat to stay tender; I learned this by making it both ways and watching everyone prefer the thigh version.
- Toast your spices in the hot oil or they'll taste dusty and flat—this step is where the magic actually lives.
03 -
- Don't skip the step where you toast spices in hot oil—this single move transforms them from flat powder into something alive and complex.
- Taste as you go and remember that you can always add more heat but you can't take it out, so build gradually and let people adjust their own bowls.