Chicken Curry Recipe

Trim and marinate

Trim excess fat from the chicken thighs and cut into 4-5 cm (1.5–2 in) pieces. In a bowl combine yogurt, 4 minced garlic cloves, 2 tbs grated ginger, 1 tsp turmeric, 1 tsp kosher salt, and 1 tsp black pepper. Add the chicken pieces, toss to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours.

Prepare aromatics

Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add 3 tbs vegetable oil and 1 tbs butter. When the butter melts and the oil shimmers, add the finely chopped onion. Cook, stirring occasionally, until the onion is soft and beginning to brown, about 8–10 minutes.

Add garlic, ginger and chilies

Add 3 minced garlic cloves, 1 tbs grated ginger, and the slit green chili (if using). Cook for 1–2 minutes until fragrant, stirring so the garlic doesn't burn.

Bloom spices

Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, 1 tsp paprika, and 1 tsp garam masala. Cook the spice mixture for 1 minute to bloom the flavors, stirring constantly so it doesn’t stick.

Add tomato base

Mix in 2 tbs tomato paste and cook for 1–2 minutes to reduce raw tomato flavor. Then add the 400 g crushed tomatoes, stir to combine and bring to a gentle simmer.

Incorporate chicken

Remove the marinated chicken from the refrigerator and shake off excess marinade. Add the chicken pieces to the simmering tomato base in a single layer. Pour in 250 ml chicken stock (or water) to loosen the sauce. Stir gently to combine.

Simmer

Reduce heat to low, cover partially, and simmer gently for 18–22 minutes, stirring occasionally, until the chicken is cooked through (internal temperature 74°C / 165°F) and the sauce has thickened to a medium consistency.

Finish the sauce

Stir in 120 ml heavy cream (or coconut milk) and 1 tsp sugar or honey if the sauce tastes too acidic. Season with 1.5 tsp salt and 0.5 tsp freshly ground black pepper; adjust to taste. Simmer uncovered for 2–3 minutes to meld flavors and slightly thicken.

Turn off heat. Sprinkle 2 tbs chopped fresh cilantro over the curry and gently stir. Serve the chicken curry hot with lemon or lime wedges on the side to squeeze over each portion.