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Bowl of homestyle chicken curry with rice and naan
ChefMaster Emily

Creamy Chicken Curry

This chicken curry is rich, creamy, and full of aromatic spices with tender chicken simmered in a dreamy tomato-onion gravy. It's weeknight-friendly, perfect for meal prep, and feels like a warm hug on a rainy day.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian-inspired
Ingredients Equipment Method Notes

Ingredients
  

Chicken Curry Base
  • chicken (boneless thighs or drumsticks)
  • onions (finely chopped)
  • garlic (minced)
  • ginger (minced)
  • tomatoes (fresh or canned)
  • plain yogurt or cream
Spices
  • curry powder or garam masala
  • turmeric
  • chili powder
  • cumin
  • coriander
  • salt
  • oil
  • cilantro for garnish

Equipment

  • Large pot or deep skillet

Method
 

  1. Heat oil in a large pot or deep skillet. Add chicken and sear until lightly golden on both sides. Remove and set aside.
  2. Add chopped onions to the same pot. Cook on low until golden brown. Add garlic and ginger, stirring constantly.
  3. Sprinkle in turmeric, chili powder, cumin, coriander, and garam masala. Toast the spices for a minute.
  4. 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.
  5. Stir in yogurt or cream. Adjust seasoning and simmer until the curry is rich and velvety. Garnish with cilantro.

Notes

Make it dairy-free by using coconut milk. Add potatoes or spinach for variety. Store leftovers for up to 4 days in the fridge or freeze for 3 months.