Curry Chicken Recipe

Prepare marinade

Lightly pat chicken thighs dry and cut into 1-1.5-inch pieces. In a mixing bowl, combine 1/2 cup plain yogurt, 3 cloves minced garlic, 1 tablespoon grated fresh ginger, 1/2 tsp ground turmeric, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Whisk until smooth.

Add the chicken pieces to the bowl, toss until evenly coated, cover with plastic wrap or a lid, and refrigerate for at least 30 minutes and up to 6 hours. If short on time, allow at least 15 minutes at room temperature.

Sauté aromatics

Heat a large skillet or Dutch oven over medium heat. Add 2 tablespoons vegetable oil or ghee. When oil shimmers, add the finely chopped medium yellow onion and cook, stirring occasionally, until softened and lightly golden, 6–8 minutes.

Add 3 cloves minced garlic and 1 tablespoon grated ginger to the pan and cook, stirring, for 1 minute until fragrant.

Bloom spices

Stir in 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, 1.5 tablespoons curry powder and 1/4 teaspoon hot paprika or cayenne (if using). Cook the spices with the onion-garlic-ginger mixture for 30–45 seconds, stirring constantly, to release their aroma.

Build the sauce

Add 1 tablespoon tomato paste and cook 1 minute, stirring to caramelize slightly. Then add the 14 oz can diced tomatoes (including juices) and 1 cup chicken stock (or water). Stir to combine and bring the mixture to a gentle simmer.

Cook the chicken

Remove the marinated chicken from the fridge and let excess marinade drip off. Add the chicken pieces to the skillet in a single layer as much as possible. Stir to combine with the sauce, reduce heat to medium-low, cover partially, and simmer gently for 10 minutes, stirring occasionally.

After 10 minutes, pour in 1/2 cup coconut milk, stir, and continue to simmer uncovered for another 8–10 minutes until the chicken is cooked through (internal temperature 165°F / 74°C) and the sauce has thickened to your liking. If the sauce reduces too much, add up to 1/4 cup water or stock.

Taste and season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper, adjusting to taste.

Stir in 2 tablespoons chopped fresh cilantro and 1 tablespoon fresh lime juice to brighten the sauce. If using, sprinkle 2 tablespoons crushed roasted peanuts or cashews for texture.

Let the curry rest 2–3 minutes off heat. Serve hot over steamed rice, with naan, or alongside roasted vegetables. Garnish with extra cilantro and a lime wedge if desired.