Fragrant Chicken Curry
Bursting with rich, aromatic flavors, this Fragrant Chicken Curry is the ultimate comfort food for lovers of Indian-inspired cuisine. Tender chicken thighs simmer in a luscious coconut milk sauce that’s infused with a medley of warm spices, including garam masala, cumin, and turmeric. A base of sautéed onions, garlic, and ginger adds depth, while a splash of lemon juice and a sprinkle of fresh cilantro bring brightness to every bite. Perfectly balanced between creamy and lightly spiced, this curry pairs beautifully with fluffy basmati rice or soft, pillowy naan bread. Ready in just an hour with minimal prep, it’s an easy yet satisfying dish that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 400 milliliters Coconut milk
- 1 large Onion
- 4 cloves Garlic cloves
- 1 tablespoon Fresh ginger
- 2 tablespoons Tomato paste
- 2 tablespoons Vegetable oil (or ghee)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Paprika
- 0.5 teaspoons Red chili powder (optional)
- 200 milliliters Chicken stock
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh cilantro (for garnish)
- 1 tablespoon Lemon juice
Instructions
1. Cut the chicken thighs into bite-sized pieces and set aside.
2. Finely chop the onion and mince the garlic. Grate the fresh ginger.
3. Heat the vegetable oil (or ghee) in a large pan over medium heat.
4. Add the chopped onion to the pan and sauté for 5-7 minutes until softened and lightly golden.
5. Add the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
6. Stir in the ground cumin, ground coriander, garam masala, turmeric powder, paprika, and optional red chili powder. Cook for 1 minute to toast the spices.
7. Add the tomato paste and stir well, cooking for another 2 minutes.
8. Add the chicken pieces to the pan and coat them in the spice mixture. Cook for 5-6 minutes until the chicken is lightly browned.
9. Pour in the coconut milk and chicken stock, stirring to combine.
10. Season with salt and black pepper. Bring the mixture to a gentle simmer.
11. Cover the pan and let the curry cook for 20-25 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
12. Taste and adjust seasoning as needed. Squeeze in the lemon juice and stir to combine.
13. Serve the chicken curry hot, garnished with fresh cilantro leaves. Pair with steamed rice or warm naan bread.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 633 mg | 28% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 10.6 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 605 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
