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.

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Prep Time 20

Cook Time 40

Total Time 1

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

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