Curry Chicken Recipe

Marinate chicken

Place the 1 lb bite-sized boneless chicken pieces in a bowl. Add 1 tbs plain yogurt, 1 tsp lemon juice, 3 tsp salt, and 1 tsp ground black pepper. Mix well to coat. Let marinate at room temperature for 15–30 minutes (or refrigerate up to 2 hours).

In a small bowl, combine 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric, 1 tsp paprika, 1 tsp garam masala, and 1/4 tsp cayenne (if using). Stir and set aside so spices are ready when cooking.

Cook aromatics

Heat 2 tbs vegetable oil (or ghee) in a large skillet or saucepan over medium heat. Add the finely chopped onion (about 1 cup) and a pinch of salt. Sauté, stirring occasionally, until the onion is soft and lightly golden, about 6–8 minutes. Add the minced garlic (3 cloves) and grated ginger (1 tsp) and cook 1–2 minutes more until fragrant.

Add tomato and spices

Stir in 1 tbs tomato paste and the prepared spice mix. Cook, stirring, for 1–2 minutes to bloom the spices. Add the 1 cup diced tomatoes and cook until the tomatoes break down and the mixture thickens slightly, about 4–6 minutes.

Brown the chicken

Increase heat to medium-high. Add the marinated chicken pieces to the pan in a single layer (do not overcrowd; cook in batches if necessary). Sear the chicken, without moving too often, until edges are lightly browned, about 3–4 minutes per side. The chicken does not need to be fully cooked through at this point.

Simmer the curry

Pour in 3 cups chicken stock (or water) to deglaze the pan, scraping up any browned bits from the bottom. Bring to a gentle simmer, reduce heat to medium-low, cover partially, and simmer until the chicken is cooked through and tender, about 12–15 minutes.

Finish with cream

Stir in 1/2 cup coconut milk or heavy cream and 1 tsp salt. Simmer uncovered 3–5 minutes more to meld flavors and thicken slightly. Taste and adjust seasoning (add more salt or a squeeze of lime if desired). If you want a richer finish, stir in 1 tbs unsalted butter just before serving.

Sprinkle 2 tbs chopped fresh cilantro over the curry. Serve hot with rice, naan, or flatbread and lime wedges on the side for squeezing.