Easy Chicken Curry in 20 Mins
Calories: 13
Adjust Servings Here: 8 servings
Description
Tender chicken thighs simmered in a rich coconut curry sauce made with tomatoes, coconut milk, curry powder, and warm Indian spices. This one-pan chicken curry is easy enough for busy weeknights and delicious served with basmati rice, naan, or chapati.
Ingredients
- 1 kg (2 lbs) Boneless skinless chicken thighs skinless chicken thighs, cut into bite-size pieces
- 2 tbsp Cooking oil
- 1 large Onion finely chopped
- 1 tbsp Fresh ginger grated
- 6 cloves Garlic minced
- 2 Bay leaves
- 10 to 12 Fresh curry leaves
- 2 med Tomatoes chopped
- 2 tbsp Tomato paste
- 3 tbsp Curry powder
- 1 cup Coconut milk
- 1 cup Chicken broth (or water)
- 1 tsp Kosher salt (or to taste)
- ½ tsp Black pepper
- ½ tsp Garam masala
- ¼ cup Fresh cilantro chopped (plus more for garnish)
Instructions
- Saute the Aromatics - Heat the oil in a large skillet or saute pan over medium heat. Add the chopped onions and cook for 3 to 4 minutes until softened and translucent. Stir in the ginger, garlic, bay leaves, and curry leaves and cook for another minute until fragrant.2 tbsp Cooking oil, 1 large Onion, 1 tbsp Fresh ginger, 6 cloves Garlic, 2 Bay leaves, 10 to 12 Fresh curry leaves
- Cook the Tomatoes and Spices - Add the chopped tomatoes and cover the pan for 2 minutes to soften them. Remove the lid and gently mash the tomatoes with a vegetable masher. Stir in the tomato paste and curry powder and cook for another minute until fragrant.2 med Tomatoes, 2 tbsp Tomato paste, 3 tbsp Curry powder
- Add the Chicken - Add the chopped chicken thighs and stir well to coat them with the spices. Cook for 2 to 3 minutes, stirring occasionally, until the chicken is lightly sealed on the outside.1 kg Boneless skinless chicken thighs
- Simmer the Curry - Pour in the coconut milk and broth (or water) and season with salt and black pepper. Bring the curry to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, stirring occasionally, until the chicken is tender and cooked through.1 cup Coconut milk, 1 cup Chicken broth (or water), 1 tsp Kosher salt (or to taste), ½ tsp Black pepper
- Finish and Serve -Remove the bay leaves and stir in the garam masala and chopped cilantro. Taste and adjust the seasoning if needed. Garnish with more fresh cilantro and serve hot with basmati rice, naan, or chapati.½ tsp Garam masala, ¼ cup Fresh cilantro
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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