Spicy Curry Chicken (Print View)
Tender chicken simmered in a spiced coconut curry with warm, aromatic flavors and a hint of heat.
# What You'll Need:
→ Meats
01 - 1.75 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Vegetables & Aromatics
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 medium tomatoes, chopped
→ Spices
06 - 2 tablespoons curry powder
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 teaspoon chili powder (adjust to taste)
10 - ½ teaspoon turmeric
11 - ½ teaspoon cayenne pepper (optional)
12 - 1 teaspoon garam masala
13 - 1 teaspoon salt
14 - ½ teaspoon black pepper
→ Liquids
15 - 1 2/3 cups coconut milk
16 - ⅓ cup chicken stock or water
→ Oils & Others
17 - 2 tablespoons vegetable oil
18 - 1 tablespoon fresh cilantro, chopped (for garnish)
19 - 1 tablespoon lime juice (optional)
# How to Make:
01 - Heat vegetable oil in a large pan over medium heat. Add finely chopped onion and sauté until golden brown, approximately 5 minutes.
02 - Incorporate minced garlic and grated ginger into the pan and cook for 1 minute until aromatic.
03 - Add curry powder, ground cumin, ground coriander, chili powder, turmeric, cayenne pepper, and black pepper. Stir continuously and toast for 1 to 2 minutes.
04 - Mix in chopped tomatoes and cook until softened, about 4 minutes.
05 - Add chicken pieces and salt to the pan. Cook until the chicken is lightly browned, about 5 to 6 minutes.
06 - Pour in coconut milk and chicken stock. Stir to combine, scraping any browned bits from the bottom of the pan.
07 - Reduce heat to low, cover, and let the mixture simmer for 20 minutes, stirring occasionally.
08 - Remove the lid, stir in garam masala, and simmer uncovered for an additional 5 minutes to thicken the sauce.
09 - Adjust seasoning as needed. Garnish with chopped cilantro and an optional squeeze of lime juice before serving.
# Expert Suggestions:
01 -
- Chicken thighs stay impossibly tender while the sauce clings to every bite like it was meant to be there.
- One pan, minimal fuss, and your kitchen smells like you've been cooking all day—without the actual work.
- Completely customizable heat level, so spice lovers can crank it up and cautious eaters can dial it back.
02 -
- Don't skip the toasting of spices in oil—that dry heat transforms them from flat flavoring into something alive and three-dimensional.
- Coconut milk separates as it sits, so shake the can well before opening, and if your sauce ends up too thick, thin it with a splash of stock; if it's too thin after simmering, let it bubble uncovered a bit longer instead of panicking.
03 -
- If coconut milk isn't something you have on hand, full-fat Greek yogurt stirred in at the end creates a similar creamy richness, though the flavor will shift slightly toward a tikka style.
- Ginger-garlic paste from a jar works in a pinch, but fresh is noticeably brighter and more alive—it's worth the two minutes of mincing.