Chicken Curry Recipe: Rich, Flavorful & Comforting

When you think of comfort food, nothing beats a steaming bowl of homemade Chicken Curry. It’s rich, aromatic, and full of tender chicken simmered in a spiced sauce that fills your kitchen with warmth. The first time I made this curry, I was craving something cozy but didn’t want to order takeout again. I pulled out a few spices, some coconut milk, and chicken thighs — and before I knew it, I had created a meal that tasted like it came from my favorite restaurant.

Now, this Chicken Curry Recipe is one of my go-tos on busy weeknights or lazy weekends. It’s full of flavor but simple enough to throw together in under an hour. You’ll love how it’s hearty without being heavy, and how every bite bursts with spice and comfort right up there with my Marry Me Chicken Soup and Crockpot Chicken Corn Chowder.

Chicken Curry

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A cozy and flavorful chicken curry made with tender chicken thighs, warm spices, and a creamy sauce. Perfect for weeknight dinners or lazy weekends, it delivers comforting, restaurant-style taste at home.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main

Cuisine: Comfort Food”, Indian-Inspired

Calories: 415

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 ½ lbs boneless, skinless chicken thighs (or breasts), cut into chunks
• 2 tbsp oil or ghee
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp curry powder
• 1 tsp ground cumin
• ½ tsp turmeric
• ½ tsp chili powder (optional)
• 14 oz can diced tomatoes
• 1 cup coconut milk or heavy cream
• ½ cup chicken broth
• 1 tsp salt (adjust to taste)
• Fresh cilantro, for garnish
• 1 cup diced potatoes or carrots (optional)
• ½ cup peas (optional)

Equipment

• Large skillet or Dutch oven
• wooden spoon
• cutting board
• chef’s knife
• Measuring spoons and cups

Method

 

1. Heat oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces and cook until golden on all sides. Remove from the pan and set aside.
2. In the same pan, add chopped onion and cook for 4–5 minutes until softened. Stir in garlic and ginger, cooking for another minute until fragrant.
3. Sprinkle in curry powder, cumin, turmeric, and chili powder. Stir well to coat the onions in the spices.
4. Add diced tomatoes and simmer for 3–4 minutes, stirring to combine. Pour in coconut milk and chicken broth, stirring until smooth.
5. Return the chicken to the pan, stir, and reduce heat to low. Cover and simmer for 20–25 minutes, or until the chicken is tender and the sauce has thickened.
6. Taste and adjust seasoning with salt. Garnish with fresh cilantro and serve with rice or warm naan bread.

Nutrition

Calories: 415kcalCarbohydrates: 10gProtein: 30gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 135mgSodium: 620mgPotassium: 660mgFiber: 2gSugar: 4gVitamin A: 520IUVitamin C: 9mgCalcium: 55mgIron: 3mg

Notes

Use chicken thighs for juicier results. Bloom the spices in oil for maximum flavor. Simmer slowly for the best sauce texture. Add cream at the end to avoid curdling.

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Why You’ll Love This Chicken Curry Recipe

This Chicken Curry Recipe brings all the warmth of traditional curry but with easy steps and simple ingredients. The sauce is creamy, fragrant, and layered with flavor from ginger, garlic, and spices. It’s the kind of recipe that makes any night feel special — and leftovers taste even better the next day.

If you love cozy, flavorful dishes like my Hearty Pasta Fagioli Soup or One-Pan Chicken Gallaba Skillet, this curry will fit right into your comfort food rotation.

Ingredients You’ll Need

For the Chicken Curry:

• 1 ½ lbs boneless, skinless chicken thighs (or breasts), cut into chunks
• 2 tablespoons oil or ghee
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• ½ teaspoon chili powder (optional, for spice)
• 1 (14 oz) can diced tomatoes
• 1 cup coconut milk or heavy cream
• ½ cup chicken broth
• 1 teaspoon salt (adjust to taste)
• Fresh cilantro, for garnish

Optional Add-Ins:

• 1 cup diced potatoes or carrots for extra heartiness
• ½ cup peas added at the end for color and sweetness

If you like recipes with rich sauces and tender meats, this dish pairs beautifully with my Creamy Parmesan Pasta Soup or Cajun Potato Soup.

How to Make Chicken Curry

Step 1: Sear the Chicken
Heat oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces and cook until golden on all sides. Remove from the pan and set aside.

Step 2: Sauté the Aromatics
In the same pan, add chopped onion and cook for 4–5 minutes until softened. Stir in garlic and ginger, cooking for another minute until fragrant.

Step 3: Add the Spices
Sprinkle in curry powder, cumin, turmeric, and chili powder. Stir well to coat the onions in the spices — this step brings out the deep, aromatic flavor.

Step 4: Build the Sauce
Add diced tomatoes and simmer for 3–4 minutes, stirring to combine. Pour in coconut milk and chicken broth, stirring until smooth.

Step 5: Simmer
Return the chicken to the pan, stir, and reduce heat to low. Cover and simmer for 20–25 minutes, or until the chicken is tender and the sauce has thickened.

Step 6: Serve
Taste and adjust seasoning with salt. Garnish with fresh cilantro and serve with rice or warm naan bread.

Just like my Snow Day Soup, this curry is proof that simple ingredients can transform into something spectacular.

Tips for Perfect Chicken Curry

• Use chicken thighs: They stay tender and juicy during simmering.
• Bloom your spices: Cooking them in oil releases deeper flavors.
• Don’t rush the simmer: It allows the sauce to thicken and flavors to blend beautifully.
• Add cream at the end: For extra richness without curdling.

These same cooking principles make my Shepherd’s Pie Soup so flavorful — slow, simple layering creates depth.

How to Store and Reheat

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze for up to 2 months in portioned containers.
Reheating: Warm over low heat on the stove or microwave gently until hot. Add a splash of broth or coconut milk if it thickens too much.

If you love recipes that taste even better the next day, this curry sits proudly next to my Chicken Enchilada Soup — both deepen in flavor overnight.

Flavor Variations

1. Coconut Curry: Use full-fat coconut milk for a creamy, tropical twist.
2. Spicy Curry: Add extra chili powder or a chopped fresh chili for more heat.
3. Vegetable Curry: Add sweet potatoes, cauliflower, or chickpeas for a hearty vegetarian version.
4. Creamy Tomato Curry: Use half coconut milk and half heavy cream for a luxurious sauce.

Like my Cottage Cheese and Veggie Bake, this curry welcomes creativity — tweak it to fit your pantry and preferences.

Frequently Asked Questions

1. Can I use coconut milk instead of cream?
Yes, coconut milk gives a slightly sweet, rich flavor and keeps the curry dairy-free.

2. Can I make this curry ahead of time?
Definitely! It tastes even better after resting overnight as the spices deepen.

3. What’s the best type of chicken to use?
Boneless chicken thighs are ideal because they stay juicy, but breasts work fine too.

4. How do I make the curry thicker?
Let it simmer uncovered for a few minutes longer, or stir in a tablespoon of plain yogurt or cream.

The Final Bite

This Chicken Curry Recipe is everything you want in a home-cooked meal — bold, aromatic, and deeply comforting. Every bite brings a perfect balance of spice, creaminess, and tenderness that makes you go back for seconds. It’s a dish that feels special but comes together easily, making it perfect for busy nights or cozy weekends.

Serve it over fluffy rice or with warm naan for the ultimate comfort dinner. It’s hearty, flavorful, and proof that homemade curry can be simple and incredible all at once.