Get ready for a flavor explosion that’ll make your kitchen smell like heaven. This chicken curry is rich, creamy, and full of spices that dance on your tongue—without being too spicy (unless you want it to be!). It’s the kind of dish that feels like a warm hug on a rainy day or a celebration on a weeknight. The tender chicken simmers in a dreamy, tomato-onion gravy infused with ginger, garlic, and just the right hit of aromatic spices. Trust me, you’re going to fall in love at first bite.
Table of Contents
Why You’ll Love This Recipe
- Big, bold flavors with simple pantry spices
- Tender, juicy chicken that soaks up every bit of the curry
- A luscious, thick gravy perfect for rice or naan
- Easily adjustable heat level
- Feels like takeout—but it’s better, cheaper, and made with love
- Weeknight-friendly and great for meal prep
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dinner |
| Cuisine | Indian-inspired |
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 4 |
| Focus Keyword | chicken curry |
Creamy Chicken Curry
Ingredients
Equipment
Method
- Heat oil in a large pot or deep skillet. Add chicken and sear until lightly golden on both sides. Remove and set aside.
- Add chopped onions to the same pot. Cook on low until golden brown. Add garlic and ginger, stirring constantly.
- Sprinkle in turmeric, chili powder, cumin, coriander, and garam masala. Toast the spices for a minute.
- Stir in tomatoes and cook until soft. Return chicken to the pot, add a splash of water or stock, cover, and simmer until chicken is tender.
- Stir in yogurt or cream. Adjust seasoning and simmer until the curry is rich and velvety. Garnish with cilantro.
Notes
How to Make Chicken Curry
Step 1: Sear the Chicken
Heat oil in a large pot or deep skillet. Add your chicken and sear until lightly golden on both sides. You’re not cooking it through yet—just locking in those juices. Remove and set aside.
Step 2: Build That Flavor Base
In the same pot, toss in chopped onions. Let them cook low and slow until golden brown. Add in the garlic and ginger. The smell? Unreal. Stir constantly so it doesn’t burn.
Step 3: Add the Spices
Sprinkle in your spice mix—turmeric, chili powder, cumin, coriander, and garam masala. Toast them just for a minute to wake them up. This step makes ALL the difference.
Step 4: Tomatoes and Simmer
Stir in your chopped tomatoes and let them cook down until soft and jammy. Add the chicken back in with a splash of water or stock, then cover and simmer until the chicken is tender and fully cooked.
Step 5: Creamy Dreamy Finish
Stir in yogurt or cream, adjust seasoning, and simmer a few more minutes until the curry is rich and velvety. Garnish with fresh cilantro and that’s it—dinner is ready!
Pro Tips
- Use chicken thighs for maximum flavor and tenderness.
- Don’t rush the onions—caramelization equals flavor!
- Add a splash of lemon juice at the end to brighten things up.
- Want it spicier? Add green chilies or a pinch of cayenne.
Flavor Variations
- Coconut Chicken Curry – Swap cream for coconut milk for a tropical twist.
- Spinach Chicken Curry – Add a handful of chopped spinach near the end for color and nutrients.
- Potato & Chicken Curry – Toss in peeled potato chunks when simmering the chicken.
Serving Suggestion
- Steamed basmati rice (obviously)
- Warm, fluffy naan or roti
- A side of cooling cucumber raita
- Pickled onions or mango chutney for contrast
Make-Ahead and Storage
This chicken curry is a dream for meal prep! It actually tastes better the next day as the flavors deepen. Store in an airtight container in the fridge for up to 4 days.
Leftovers
Heat up leftovers in a pot or microwave with a splash of water or cream. Serve with fresh rice or stuff into wraps for a fun lunch!
Freezing
Yes, you can totally freeze this! Let it cool, pack into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Warm gently on the stove or microwave. Add a touch of water or cream if the curry thickens too much.
FAQs
Can I use chicken breast instead of thighs?
Yes, but keep an eye on the cook time—breasts dry out faster. Thighs stay juicier!
How spicy is this chicken curry?
Mild to medium as written, but you can dial it up or down based on your chili powder or fresh chilies.
Can I make this dairy-free?
Absolutely. Use coconut milk instead of yogurt or cream—it’s delicious and vegan-friendly (if using tofu or veggies instead of chicken!).
Do I need a blender for this curry?
Not at all! This is a rustic, homestyle curry with a chunky texture. But feel free to blend the sauce for a smoother finish if you like.
Final Thoughts
There’s something timeless about a good chicken curry. It’s comforting, crave-worthy, and brings people together around the table. Whether it’s your first time making it or your hundredth, this version is the kind that sticks in your memory—and your meal rotation. So go ahead, cozy up with a bowl, and let this curry become your new go-to.
If you’re craving more cozy, creamy dinners, don’t miss our Creamy Chicken Sausage Orzo—it’s rich, comforting, and comes together in one pot!