Tender chicken simmered in a rich, creamy tomato gravy infused with warm aromatic spices. This comforting chicken curry is packed with bold flavor and pairs perfectly with fluffy rice or warm naan for a satisfying family meal.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Ingredients
For the Curry
- 2 lb (900 g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 tbsp butter
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tsp curry powder
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp turmeric
- ½ tsp chili powder (optional)
- Salt and black pepper, to taste
For the Sauce
- 1½ cups tomato sauce or crushed tomatoes
- 1 cup chicken broth
- 1 cup heavy cream or coconut milk
- 1 tbsp tomato paste
- 1 tsp brown sugar or honey (optional)
For Garnish
- Fresh cilantro, chopped
- Cooked basmati rice or naan bread
- Lime wedges (optional)
Instructions
1. Brown the Chicken
Heat the vegetable oil and butter in a large skillet or Dutch oven over medium-high heat.
Season the chicken lightly with salt and black pepper, then cook for 5–6 minutes until lightly browned. Transfer to a plate.
2. Cook the Aromatics
In the same pan, add the diced onion and cook for 4–5 minutes until soft and lightly golden.
Stir in the garlic and grated ginger, cooking for another 30 seconds until fragrant.
3. Toast the Spices
Add the curry powder, garam masala, cumin, coriander, smoked paprika, turmeric, and chili powder.
Cook for 1 minute, stirring constantly, to release the spices’ aroma.
4. Build the Sauce
Stir in the tomato paste, followed by the tomato sauce and chicken broth.
Mix well and bring the sauce to a gentle simmer.
Return the browned chicken to the pan and cook for 15–20 minutes, stirring occasionally, until the chicken is tender.
5. Make It Creamy
Reduce the heat to low and stir in the heavy cream or coconut milk.
Add the brown sugar if using and simmer gently for 3–5 minutes until the sauce becomes rich, silky, and slightly thickened.
Taste and adjust the seasoning with salt and black pepper.
6. Serve
Garnish with freshly chopped cilantro and serve hot over steamed basmati rice or alongside warm naan bread.
Tips & Variations
- Chicken breast can be substituted for a leaner version.
- Add peas, spinach, or potatoes for extra texture and flavor.
- Use coconut milk instead of heavy cream for a dairy-free option.
- For extra heat, stir in chopped fresh chili or a pinch of cayenne pepper.
Estimated Nutrition (Per Serving)
- Calories: Approximately 540 kcal
- Protein: 40g
- Carbohydrates: 12g
- Fat: 36g
- Fiber: 2g
This creamy homestyle chicken curry is rich, comforting, and filled with warming spices, making it a perfect weeknight dinner or cozy weekend meal.
