Indian chicken curry Recipe

This easy one-pot chicken curry is rich, creamy, and bursting with authentic Indian flavors. The chicken is pan-seared to perfection and then simmered in a luscious tomato-based sauce, finished with a touch of coconut milk. Perfect for a weeknight dinner, this dish is satisfying and surprisingly simple to make.

Yields: 4 servings

Prep Time: 15 minutesCook Time: 35 minutes

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Ingredients

For the Chicken:

• 4-5 bone-in, skin-on chicken thighs

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/2 tsp paprika

• 2 tbsp vegetable oil (or canola, or sunflower oil)

For the Curry Sauce:

• 1 medium yellow onion, finely diced

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 tbsp curry powder

• 1 tsp garam masala

• 1 tsp turmeric

• 1/2 tsp cayenne pepper (adjust to taste)

• 1 (14.5 oz) can diced tomatoes

• 1 (13.5 oz) can full-fat coconut milk

• Salt and pepper, to taste

For Serving:

• Cooked white rice (basmati or jasmine)

• Fresh cilantro, chopped

• Lime wedges

• Freshly cracked black pepper (optional)

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Instructions

1. Prep the Chicken: Pat the chicken thighs dry with a paper towel. Season both sides with the salt, black pepper, and paprika.

2. Sear the Chicken: Heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken thighs to the hot pan, skin-side down. Cook for 5-7 minutes, until the skin is crispy and golden brown. Flip the chicken and cook for another 3-4 minutes on the other side. Remove the chicken to a plate and set aside. (The chicken will not be fully cooked at this stage).

3. Sauté Aromatics: Reduce the heat to medium. If there is excessive oil in the pan, carefully drain all but about 1 tablespoon. Add the diced onion and sauté for 5-6 minutes, or until soft and translucent. Add the minced garlic, grated ginger, and all the spices (curry powder, garam masala, turmeric, and cayenne). Cook for 1-2 minutes, stirring continuously, until highly fragrant.

4. Create the Sauce: Add the can of diced tomatoes (with its juices) and the coconut milk to the pan. Scrape up any browned bits from the bottom of the pan. Stir to combine everything. Bring the sauce to a gentle simmer.

5. Simmer Chicken: Return the seared chicken thighs to the pan, skin-side up, nesting them down into the sauce. Any juices that collected on the plate should be added back into the pan. Cover the skillet and reduce the heat to low. Simmer for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

6. Finalize and Serve: Once the chicken is cooked, remove the lid. Taste the sauce and adjust the seasoning with additional salt and pepper if needed.

7. Serve: Serve the chicken curry immediately over a bed of fluffy white rice. Spoon the rich curry sauce over the top. Garnish with a generous sprinkle of fresh chopped cilantro, a crack of black pepper, and a few lime wedges for squeezing.

Notes: This curry is excellent the next day as the flavors have more time to meld together.