Spicy Curry Chicken (Printable version)
Tender chicken cooked with rich spices, tomatoes, and coconut milk in a flavorful, aromatic curry sauce.
# 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 Prepare:
01 - Heat vegetable oil over medium heat in a large pan. Add finely chopped onions and cook until golden brown, about 5 minutes.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Incorporate curry powder, cumin, coriander, chili powder, turmeric, cayenne pepper, and black pepper. Toast while stirring constantly for 1 to 2 minutes.
04 - Add chopped tomatoes to the pan and cook until softened, approximately 4 minutes.
05 - Add chicken pieces, season with salt, and cook until lightly browned on all sides, about 5 to 6 minutes.
06 - Pour in coconut milk and chicken stock, stirring to combine and scraping any browned bits from the pan bottom.
07 - Reduce heat to low, cover, and let simmer gently for 20 minutes, stirring occasionally.
08 - Remove lid, stir in garam masala, and continue simmering uncovered for 5 minutes to thicken.
09 - Adjust seasoning as needed. Garnish with chopped cilantro and a squeeze of lime juice before serving.
# Expert advice:
01 -
- The sauce clings to every piece of chicken, delivering restaurant-quality flavor with minimal fuss on a busy weeknight.
- Coconut milk mellows the heat just enough so the spices sing rather than burn, making it approachable even for those wary of actual spicy food.
- Chicken thighs stay impossibly tender and forgiving—you'd almost have to ignore them entirely to overcook them.
02 -
- Don't skip toasting the spices in the pan—this one step is the difference between a good curry and one that tastes like bottled afterthought.
- Chicken thighs genuinely do stay juicier than breasts; if you use breast meat, reduce simmering time to 15 minutes or it'll start tightening up.
- Taste as you go near the end; curry powder varies wildly between brands, so you might need more salt or a touch more heat depending on what you're using.
03 -
- Make your own curry powder blend if you have time—it costs less and tastes noticeably fresher, and you control how spicy it is.
- Garam masala added at the very end (not toasted with the other spices) delivers a florally aromatic finish that grocery-store versions often lack.