Easy Chicken Curry

Warm up your weeknight dinner routine with this flavorful and satisfying Easy Chicken Curry recipe! Ready in just 45 minutes, this dish combines tender, bite-sized chicken thighs simmered in a rich and aromatic sauce made from coconut milk, vibrant curry powder, ground turmeric, and cumin. Sautéed onion, garlic, and fresh ginger create a fragrant base, while a hint of chili powder adds the perfect kick of heat. Diced tomatoes lend a subtle tang, balancing the creaminess of the coconut milk. Garnish with fresh cilantro for a pop of brightness, and serve over fluffy basmati rice or with soft naan for a truly comforting meal. With simple ingredients and a straightforward method, this chicken curry is perfect for busy weeknights or cozy family dinners.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken thighs
• 1 medium Yellow onion
• 3 cloves Garlic cloves
• 1 tablespoon Fresh ginger
• 1 cup Tomatoes (diced, canned)
• 1 cup Coconut milk
• 2 tablespoons Vegetable oil
• 1.5 tablespoons Curry powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Ground turmeric
• 0.5 teaspoon Chili powder
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro (optional, for garnish)
• 0 as needed Cooked basmati rice or naan

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

Finely chop the onion, mince the garlic, and grate the ginger.

Step 3

Heat the vegetable oil in a large skillet or saucepan over medium heat.

Step 4

Add the chopped onion to the skillet and sauté for 3-4 minutes or until softened and translucent.

Step 5

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Step 6

Add the curry powder, cumin, turmeric, and chili powder to the pan. Stir the spices into the onion mixture and cook for 1 minute to toast the spices.

Step 7

Add the diced tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, to create a flavorful base.

Step 8

Pour in the coconut milk and stir to combine. Let the mixture simmer for 2-3 minutes.

Step 9

Add the chicken pieces and sprinkle with salt. Stir to coat the chicken in the sauce.

Step 10

Cover the skillet and simmer over low heat for 20 minutes, stirring occasionally, until the chicken is cooked through and tender.

Step 11

Taste the curry and adjust seasoning as needed, adding more salt or spices if desired.

Step 12

Serve the chicken curry hot, garnished with fresh cilantro if using, over cooked basmati rice or alongside naan.

Nutrition Facts

Serving size	1259 grams (1259.0g)

Amount per serving	% Daily Value*
Calories	1593

Total Fat 78.20g	100%
Saturated Fat 17.80g	89%
Polyunsaturated Fat 16.80g
Cholesterol 567mg	189%
Sodium 6323mg	275%
Total Carbohydrate 94.80g	34%
Dietary Fiber 6.80g	24%
Total Sugars 29.30g
Protein 127.10g	254%

Vitamin D 32IU	159%
Calcium 187mg	14%
Iron 16mg	88%
Potassium 2105mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.2%

Protein: 31.9%

Carbs: 23.8%