There’s something uniquely comforting about the aroma of spices toasting in a pan, a promise of a deeply satisfying meal to come. This Chicken Curry Recipe is the one I turn to time and time again, whether for a quiet weeknight dinner or when we have friends over. I’ve been making this for over 5 years, and it never disappoints. It’s not about fiery, overpowering heat, but about building layers of rich, aromatic flavour that come together in a beautifully balanced, creamy sauce.

What makes this particular chicken curry so special is the two-stage spice process. We begin by marinating the chicken with warming spices, ensuring every piece is infused with flavour. Then, we build the sauce from the ground up, starting with fragrant whole spices and slowly developing a base that is both complex and wonderfully smooth. The final dish features incredibly tender chicken coated in a luscious, tomato and coconut-based gravy that clings perfectly to a spoonful of fluffy basmati rice.

This recipe is ideal for anyone looking to create an authentic-tasting Indian dinner at home without spending hours in the kitchen. It’s a straightforward process that delivers a truly flavourful meal. It’s one of those dinners that feels a little bit special, yet is completely achievable on any night of the week.

Recipe Overview

This chicken curry recipe guides you through creating a rich, aromatic sauce with tender, marinated chicken pieces. The flavour is warm and savoury, with a gentle spice that you can easily adjust to your preference. I find that taking the time to properly brown the onions is the key to a deep, restaurant-quality flavour base.

• Prep Time: 20 minutes (includes marinating time)
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 4 people
• Difficulty: Medium

Why You’ll Love This Chicken Curry Recipe

• Genuine Flavour: We build the taste from scratch, starting with blooming whole spices like cumin seeds and finishing with a touch of garam masala. The result is a sauce with earthy notes from cumin and coriander, a gentle warmth from ginger and garlic, and a creamy finish from coconut milk.
• Ready in Under an Hour: From starting the prep to serving, this whole dish comes together in about 55 minutes, making it a brilliant choice for a flavourful weeknight meal.
• Flexible Recipe: You can easily adapt this curry. Stir through a few handfuls of fresh spinach at the end for extra greens, or add a tin of chickpeas for more substance. Chicken thighs are my preference for their flavour, but chicken breast works well too.
• Great for a Cosy Night In: This is a wonderful choice when you want a satisfying, comforting dinner. It feels like a treat without being overly complicated to prepare. It’s also lovely for a casual weekend get-together.
• Family Tested: This recipe always gets compliments in my house. My husband, who’s usually picky, asked for seconds the first time I made it this way!

Chicken Curry Recipe

⏱️ 20 min prep  •  🍳 40 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this curry, using fresh, good-quality spices makes all the difference. I always recommend using fresh ginger and garlic instead of a pre-made paste; the flavour is so much brighter and more vibrant. When it comes to tinned tomatoes, I find that chopped tomatoes from brands like Mutti or Napolina give the sauce a fantastic consistency.

• For the Chicken Marinade:
• 600g skinless, boneless chicken thighs, cut into 2.5cm (1-inch) pieces
• 120g plain natural yoghurt
• 1 tbsp fresh lemon juice
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp mild chilli powder (or to taste)
• 1/2 tsp salt
• For the Curry Sauce:
• 2 tbsp vegetable or sunflower oil
• 1 tsp cumin seeds
• 2 medium onions, finely chopped
• 4 cloves garlic, minced
• 2.5cm (1-inch) piece of fresh ginger, grated
• 1 green chilli, finely chopped (optional, deseeded for less heat)
• 1 tbsp ground coriander
• 1 tsp turmeric powder
• 1 tsp garam masala, plus extra to finish
• 400g tin of chopped tomatoes
• 200ml full-fat coconut milk
• 1 tsp sugar (optional, to balance acidity)
• Small handful of fresh coriander, chopped, to serve
• Salt to taste

Ashley’s Tip: Don’t be tempted to use low-fat yoghurt for the marinade. The full-fat version has a higher fat content which helps to tenderise the chicken beautifully and prevents it from curdling in the heat.

How to Make This Chicken Curry Recipe

The process for this chicken curry is all about layering flavours. We’ll start by marinating the chicken, then create a rich onion and tomato base, and finally bring it all together for a gentle simmer.

1. Marinate the Chicken: In a medium bowl, combine the chicken pieces with all the marinade ingredients: plain yoghurt, lemon juice, turmeric, ground cumin, chilli powder, and salt. Mix thoroughly to ensure every piece is well-coated. Cover and set aside for at least 15 minutes at room temperature, or up to an hour in the fridge.
2. Sauté the Aromatics: Heat the oil in a large, heavy-bottomed pan or Dutch oven over a medium heat. Add the cumin seeds and cook for about 30 seconds, until they sizzle and become fragrant. Add the finely chopped onions and a pinch of salt. Cook, stirring occasionally, for 8-10 minutes until the onions are soft, translucent, and just starting to turn golden at the edges.
3. Build the Spice Base: Add the minced garlic, grated ginger, and chopped green chilli (if using) to the pan. Cook for another 2 minutes, stirring constantly, until you can smell their strong aroma. Be careful not to let the garlic burn.
4. Bloom the Ground Spices: Turn the heat down to medium-low. Add the ground coriander, turmeric powder, and 1 tsp of garam masala to the pan. I find that stirring these spices into the oil and cooking them for one minute really awakens their flavours. This step is crucial for developing depth in the final curry.
5. Create the Sauce: Pour in the tin of chopped tomatoes. Use the juice to scrape any flavourful bits from the bottom of the pan. Add the optional teaspoon of sugar now if your tomatoes are particularly sharp. Bring to a gentle simmer and cook for 5-7 minutes, until the sauce has thickened slightly and the oil begins to separate at the edges.
6. Cook the Chicken: Add the marinated chicken and any remaining marinade to the pan. Stir well to coat the chicken in the tomato sauce. Increase the heat to medium, bring back to a simmer, then reduce the heat to low, cover the pan with a lid, and cook for 15 minutes, stirring once or twice.
7. Finish and Serve: Uncover the pan. The chicken should be cooked through. Pour in the coconut milk and stir gently to combine. Let it heat through for 2-3 minutes, but do not let it boil vigorously. Taste and adjust the salt if needed. Stir in a final pinch of garam masala and the fresh, chopped coriander. Let it rest for 5 minutes off the heat before serving.

Tips From My Kitchen

• Temperature Control: When you add the ground spices (step 4), make sure your heat is on medium-low. If the pan is too hot, the delicate spices can burn in seconds, which will give your final curry a bitter taste.
• The Secret Step: The initial cooking of the onions is more important than you might think. I learned that patiently cooking them until they are truly soft and sweet builds an incredible flavour foundation that you can’t replicate by rushing. Don’t be tempted to crank up the heat.
• Make-Ahead: This curry is fantastic for making ahead. The flavours actually deepen and improve overnight. You can make the entire dish, cool it, and store it in the fridge. Simply reheat gently on the hob until piping hot.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. This recipe also freezes beautifully. Cool it completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Equipment You’ll Need

• Large, heavy-bottomed frying pan, skillet, or Dutch oven with a lid
• Sharp knife and cutting board
• Medium mixing bowl (for the marinade)
• Wooden spoon or spatula

Common Mistakes to Avoid

• Adding the chicken too early: Don’t add the chicken until the tomato and spice base has had a chance to cook down and thicken. This step concentrates the flavours and ensures your sauce isn’t watery.
• Boiling the coconut milk: When you add the coconut milk at the end, keep the heat low and gentle. Boiling it vigorously can cause the milk to split or separate, resulting in a grainy texture.
• Not tasting as you go: Salt levels can vary depending on your tinned tomatoes and other ingredients. Always taste the sauce before serving and adjust the seasoning. A little extra salt can make all the flavours pop. If you’re looking for another recipe that benefits from tasting and adjusting, check out my Lentil Soup Recipe.

What to Serve With This Chicken Curry Recipe

A great curry deserves equally great accompaniments. Here are my favourite pairings that work beautifully with the rich sauce and tender chicken:

• Fluffy Basmati Rice: It’s the classic choice for a reason. Its light texture and delicate aroma are ideal for soaking up every last bit of the flavourful sauce.
• Warm Naan Bread: Either plain or garlic naan is wonderful for dipping and scooping.
• A Cooling Raita or Yoghurt Dip: A simple mix of yoghurt, grated cucumber, and a pinch of salt provides a refreshing contrast to the warmth of the curry. My Authentic Tzatziki Sauce Recipe Dip also works surprisingly well here.
• Drink Pairing: A cold lager or a crisp, off-dry Riesling cuts through the richness of the curry perfectly.

Frequently Asked Questions

Chicken Curry Recipe

A rich and aromatic chicken curry featuring tender, marinated chicken thighs in a creamy tomato and coconut sauce, spiced with classic Indian herbs.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course

Cuisine: Indian

Calories: 470

Ingredients Method Notes

Ingredients

  

For the Chicken Marinade

• 600 g skinless boneless chicken thighs, cut into 2.5cm (1-inch) pieces
• 120 g plain natural yoghurt
• 1 tbsp fresh lemon juice
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp mild chilli powder or to taste
• 1/2 tsp salt

For the Curry Sauce

• 2 tbsp vegetable or sunflower oil
• 1 tsp cumin seeds
• 2 medium onions finely chopped
• 4 cloves garlic minced
• 2.5 cm 1-inch piece of fresh ginger, grated
• 1 green chilli finely chopped (optional, deseeded for less heat)
• 1 tbsp ground coriander
• 1 tsp garam masala plus extra to finish
• 400 g tin of chopped tomatoes
• 200 ml full-fat coconut milk
• 1 tsp sugar optional, to balance acidity
• Small handful of fresh coriander chopped, to serve
• Salt to taste

Method

 

1. Marinate the Chicken: In a medium bowl, combine the chicken pieces with all the marinade ingredients: plain yoghurt, lemon juice, turmeric, ground cumin, chilli powder, and salt. Mix thoroughly to ensure every piece is well-coated. Cover and set aside for at least 15 minutes at room temperature, or up to an hour in the fridge.
2. Sauté the Aromatics: Heat the oil in a large, heavy-bottomed pan or Dutch oven over a medium heat. Add the cumin seeds and cook for about 30 seconds, until they sizzle and become fragrant. Add the finely chopped onions and a pinch of salt. Cook, stirring occasionally, for 8-10 minutes until the onions are soft, translucent, and just starting to turn golden at the edges.
3. Build the Spice Base: Add the minced garlic, grated ginger, and chopped green chilli (if using) to the pan. Cook for another 2 minutes, stirring constantly, until you can smell their strong aroma. Be careful not to let the garlic burn.
4. Bloom the Ground Spices: Turn the heat down to medium-low. Add the ground coriander, turmeric powder, and 1 tsp of garam masala to the pan. I find that stirring these spices into the oil and cooking them for one minute really awakens their flavours. This step is crucial for developing depth in the final curry.
5. Create the Sauce: Pour in the tin of chopped tomatoes. Use the juice to scrape any flavourful bits from the bottom of the pan. Add the optional teaspoon of sugar now if your tomatoes are particularly sharp. Bring to a gentle simmer and cook for 5-7 minutes, until the sauce has thickened slightly and the oil begins to separate at the edges.
6. Cook the Chicken: Add the marinated chicken and any remaining marinade to the pan. Stir well to coat the chicken in the tomato sauce. Increase the heat to medium, bring back to a simmer, then reduce the heat to low, cover the pan with a lid, and cook for 15 minutes, stirring once or twice.
7. Finish and Serve: Uncover the pan. The chicken should be cooked through. Pour in the coconut milk and stir gently to combine. Let it heat through for 2-3 minutes, but do not let it boil vigorously. Taste and adjust the salt if needed. Stir in a final pinch of garam masala and the fresh, chopped coriander. Let it rest for 5 minutes off the heat before serving.

Notes

Serve this curry hot with basmati rice or warm naan bread to soak up the delicious sauce. It can be stored in an airtight container in the fridge for up to 3 days.

I really hope you enjoy making this chicken curry recipe. It has become such a reliable and loved dinner in our home, and I’m so happy to be sharing it with you. There’s nothing better than sitting down to a flavourful, home-cooked meal that you know everyone will enjoy. If you try it, please let me know how it turned out in the comments below! I love hearing from you.

Happy cooking,
Ashley