This chicken curry is a straightforward meal that works well for a busy weeknight dinner. It uses basic pantry spices and fresh aromatics to build a flavorful base for the chicken. By cooking the onions and tomatoes until they soften, you create a thick, savory sauce that coats the meat. This recipe focuses on simple techniques to help you get a warm meal on the table without needing any complicated ingredients or long hours in the kitchen.

Why You’ll Love This Recipe

Uses common pantry spices you likely already have.
The sauce comes together in one pan for easy cleanup.
You can adjust the heat level by adding more or less chili powder.

Ingredients

1.5 pounds chicken thighs (cut into bite-sized pieces)
2 tablespoons vegetable oil (or any neutral cooking oil)
2 medium onions (finely chopped)
1 tablespoon ginger-garlic paste (freshly ground is best)
2 medium tomatoes (chopped)
1 teaspoon turmeric powder (ground)
1 teaspoon red chili powder (adjust to your spice preference)
1 tablespoon coriander powder (ground)
1 cup water (use more if you prefer a thinner gravy)
1 teaspoon salt (add to taste)
2 tablespoons fresh cilantro (chopped for garnish)

How to Make Chicken Curry Recipe | Indian Chicken Curry

Sauté the aromatics: Heat the oil in a large pan over medium heat. Add the chopped onions and cook until they turn light brown.
Add ginger and garlic: Stir in the ginger-garlic paste and cook for one minute until the raw smell disappears.
Cook the tomatoes and spices: Add the tomatoes, turmeric, chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the oil starts to separate from the sides of the mixture.
Brown the chicken: Add the chicken pieces to the pan. Stir well to coat the meat in the spice mixture and cook for 5 minutes until the outside of the chicken is no longer pink.
Simmer the curry: Pour in the water, cover the pan, and simmer on low heat for 20 minutes or until the chicken is tender and cooked through.
Finish and serve: Remove the lid and cook for another 2 minutes if you want a thicker gravy. Garnish with fresh cilantro before serving.

Tips

Use chicken thighs instead of breasts for a juicier result as they handle simmering better.
If the gravy is too thin, mash a few pieces of the cooked tomato against the side of the pan to thicken it.
Make sure to cook the onions until they are truly soft, as this provides the base for the entire flavor.

Serving Suggestions

Serve hot with steamed basmati rice to soak up the flavorful gravy.
Pair with warm flatbreads like naan or roti for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop, adding a splash of water if the gravy has thickened too much in the fridge.

Frequently Asked Questions

Can I use chicken breasts instead?

Yes, but be careful not to overcook them as they can become dry compared to thighs.

Is this curry very spicy?

The heat depends on your chili powder. Start with a small amount and taste the sauce before adding more.

Can I freeze this curry?

Yes, it freezes well for up to one month in a freezer-safe container.