Classic Chicken Curry

Tender chicken simmered with onion, tomatoes, garlic, ginger, curry powder, and coconut milk for a richly savory, aromatic curry with a smooth sauce.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 pounds chicken thighs, boneless, skinless
• 2 tablespoons vegetable oil
• 1 medium yellow onion
• 4 cloves garlic
• 1 1-inch piece fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 14.5-ounce can crushed tomatoes
• 1 13.5-ounce can unsweetened coconut milk
• 0.5 cup chicken broth
• 1.25 teaspoons kosher salt
• 0.25 cup fresh cilantro

Cooking instructions

1. Cut the chicken into 1 1/2-inch pieces. Finely chop the onion, mince the garlic, and grate the ginger. (about 10 min)
2. Heat the oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned on the outside, about 5 minutes. Transfer the chicken to a plate; it will finish cooking in the sauce. (about 5 min) — Medium-high heat
3. Reduce the heat to medium. Add the onion and cook until softened and lightly golden, 5 to 7 minutes. Stir in the garlic and ginger and cook for 1 minute. (about 8 min) — Medium heat
4. Add the curry powder and cumin. Stir for 30 seconds, then add the crushed tomatoes, coconut milk, broth, and salt. Scrape up any browned bits from the bottom of the pan. (about 2 min) — Medium heat
5. Return the chicken and any juices to the skillet. Bring the sauce to a gentle simmer, then partially cover and cook, stirring occasionally, until the chicken is tender and reaches 165°F in the thickest piece, 15 to 18 minutes. (about 18 min) — Gentle simmer
6. Taste and adjust the salt. Remove from the heat, scatter with cilantro, and serve with rice or warm naan. (about 2 min)