Chicken Curry Recipe: & How chefs get it Rich and Creamy

Chicken Curry Recipe In Quick Cooking Method

After trying countless versions, this chicken curry recipe is the one I always stick to. It’s got tender chicken simmered in a rich, spiced sauce that hits the perfect balance between heat and creaminess. The smell of curry powder, garlic, and onions cooking together always brings me back to my first attempt. It's slightly messy, but completely worth it.

For flavour inspiration, you can check out the BBC Good Food – Easy Chicken Curry or Serious Eats – Ultimate Chicken Curry. Both give a clear look at regional styles and spice layering.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Indian

Calories: 420

Ingredients Method Video Notes

Ingredients

  

• 2 tbsp vegetable oil
• 1 large onion finely chopped
• 3 garlic cloves minced
• 1 TBSP grated ginger
• 2 TBSP curry powder
• 1 tsp ground cumin
• ½ tsp turmeric
• 1 tsp chili powder optional.
• 500 g boneless chicken thighs cut into chunks
• 1 can 400ml coconut milk
• 1 can 400g diced tomatoes
• 1 tsp salt
• Fresh coriander for garnish

Method

 

1. Heat the oil in a large pot over medium heat. Add the onions and cook until soft and golden.
2. Stir in garlic and ginger and cook for a minute until fragrant.
3. Add curry powder, cumin, turmeric, and chili powder. Stir for 30 seconds to toast the spices.
4. Add the chicken pieces and mix until coated in the spice blend. Cook for about 5 minutes until slightly browned.
5. Pour in diced tomatoes and coconut milk, then stir and bring to a gentle boil.
6. Reduce the heat and let it simmer for 25–30 minutes until the chicken turns tender and the sauce thickens.
7. Taste and adjust the seasoning before serving.

Video

Notes

Chicken thighs stay juicier than breast meat when simmered.

You can thin out the sauce with a splash of stock if it reduces too much. Try this Serious Eats – Basic Chicken Stock.

The curry tastes even better the next day after the spices have settled in.

Seasonal Variations

• Summer curry: Add fresh tomatoes and chopped spinach for a lighter texture.
• Winter curry: Toss in diced potatoes or carrots for extra comfort.
• Spring curry: Mix green peas and a little lemon juice for freshness.

Explore more flavor combos in the BBC Good Food – Chicken Curry Recipes Collection.

Serving Suggestions

Serve hot with steamed basmati rice or BBC Good Food – Naan Bread.

• Add cucumber raita or plain yogurt on the cooling side.
• A sprinkle of coriander or a squeeze of lime brightens it perfectly.
• Pair it with spiced rice or even a garlic flatbread for variety.

Tips & Tricks

• Toast the spices briefly to deepen their flavor.
• Use coconut milk for a creamy texture or swap it for plain yogurt for a lighter curry.
• Let the curry rest for 10 minutes before serving. It helps the sauce thicken naturally.
• It freezes well for up to a month; reheat gently before serving.

Nutrition (per serving)

• Calories: 420
• Protein: 30g
• Carbs: 15g
• Fat: 25g
• Fiber: 3g