Classic Chicken Curry Recipe
This Classic Chicken Curry is a rich, flavorful dish that’s perfect for dinner any day of the week. Made with tender chicken, warm spices, and a deliciously creamy sauce, it’s a meal that fills your kitchen with mouthwatering aromas. Serve it with rice, naan, or roti for a comforting dinner the whole family will love.
Equipment
- Large pot, skillet, or Dutch oven (for cooking the curry)
- Cutting board and knife (for chopping onions, garlic, and ginger)
- Measuring cups and spoons
- Mixing spoon or spatula
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- 2 tbsp vegetable oil or ghee
- 1 large onion (chopped)
- 4 garlic cloves (minced)
- 1-inch piece of ginger (grated)
- 1 large tomato (chopped) or 1/2 cup canned diced tomatoes
- 1/2 cup plain yogurt or coconut milk (for creaminess)
- 1/2 cup water or chicken broth (for the sauce)
- 1/2 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp chili powder (optional, for heat)
- Salt and pepper, to taste
- Fresh cilantro (chopped, for garnish)
- Optional add-ins: 1/2 cup peas, 1/2 cup diced potatoes, or 1/2 cup chopped spinach
Instructions
- Chop the onions, mince the garlic, and grate the ginger. Cut the chicken into bite-sized pieces.
- Heat oil or ghee in a large pot or skillet over medium heat. Add the chopped onions and sauté for 5-7 minutes, or until they become golden brown.
- Add the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
- Add turmeric, cumin, coriander, garam masala, chili powder (if using), salt, and pepper. Stir well, coating the onions, garlic, and ginger in the spices.
- Add the chopped tomatoes and cook for 3-5 minutes, stirring until the tomatoes soften and begin to break down.
- Add the chicken pieces to the pot. Stir well, ensuring the chicken is coated in the spices and tomato mixture. Cook for 5-7 minutes, until the chicken is no longer pink.
- Pour in the yogurt (or coconut milk) and water (or chicken broth). Stir well and bring the curry to a simmer. Cover and cook for 15-20 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
- Taste the curry and adjust the salt, pepper, or spices as needed. Garnish with fresh cilantro. Serve hot with rice, naan, or roti.