Curry Chicken Recipe

Prepare and marinate chicken

Pat the chicken thighs dry with paper towels. In a large bowl combine yogurt, minced garlic (4 cloves), 1 tablespoon minced ginger, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, 1.5 tsp salt and 1/2 tsp black pepper. Add the chicken to the marinade, rub to coat well, cover and refrigerate for at least 30 minutes and up to 4 hours (longer for deeper flavor).

Sear chicken (optional)

Heat 1 tablespoon vegetable oil in a large heavy skillet or Dutch oven over medium-high heat. Remove excess marinade from the chicken (shaking off but not wiping completely). Sear the thighs skin-side down for 3-4 minutes until golden, then 2 minutes on the other side. Transfer seared chicken to a plate. Do not fully cook through — just develop color. Reduce heat to medium.

Cook aromatics

Add remaining 2 tablespoons oil and 1 tablespoon butter to the pan. Add finely chopped onion and a pinch of salt. Cook, stirring occasionally, for 6-8 minutes until translucent and starting to brown. Add 3 minced garlic cloves, 1 tablespoon grated ginger and the minced green chili; cook 1-2 minutes until fragrant.

Add tomatoes

Stir in 400 g chopped tomatoes (or canned crushed tomatoes). Cook 6-8 minutes until the tomatoes break down and release liquid, stirring and scraping any brown bits from the pan.

Bloom spices

Reduce heat to medium-low. Add 1 tsp ground cumin, 1 tsp ground coriander, 2 tbs curry powder or garam masala, 1 tsp paprika, 1/2 tsp turmeric and 1/4 tsp red chili powder (if using). Stir into the tomato-onion mixture and cook 2-3 minutes to bloom the spices and deepen the aroma. If the mixture becomes too dry, add 1-2 tablespoons water to prevent sticking.

Combine chicken and simmer

Return the seared chicken (and any accumulated juices) to the pan, nestling pieces into the sauce. Pour in 400 ml chicken stock (or water) and bring to a gentle simmer. Cover partially and simmer on low for 20-25 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) and is cooked through.

Finish with coconut milk and lemon

Stir in 200 ml coconut milk if using, simmer uncovered 4-6 minutes to meld flavors and slightly thicken the sauce. Taste and adjust salt. Stir in 1 tablespoon lemon juice and 3 tablespoons chopped cilantro just before removing from heat.

Transfer curry to a serving dish. Garnish with additional fresh cilantro leaves. Serve hot with basmati rice or naan.