Description
How to make authentic Indian chicken curry with tender chicken, aromatic spices, and creamy tomato sauce that brings restaurant flavors home.
Ingredients
Scale
Protein & Base
- 2 lbs boneless chicken thighs, cut into bite-sized pieces
- 2 large yellow onions, finely diced
- 4 cloves garlic, minced
- 2 inch piece fresh ginger, grated
Spice Blend
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric powder
- 2 tsp garam masala
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
Sauce Components
- 1 can (28 oz) crushed tomatoes
- 1 can (14 oz) coconut milk
- 2 tbsp tomato paste
- 1 tsp salt
- 2 bay leaves
- 3 tbsp ghee or vegetable oil
Instructions
- Prep Spices: Mix cumin, coriander, turmeric, garam masala, cayenne, and paprika in a small bowl. Having your spice blend ready prevents burning while you’re cooking the aromatics.
- Sear Chicken: Heat ghee in large heavy-bottomed pot over medium-high heat. Brown chicken pieces in batches, about 4 minutes per side. Don’t overcrowd or they’ll steam instead of sear.
- Cook Aromatics: In same pot, cook diced onions until golden brown, about 8 minutes. Add garlic and ginger, cooking until fragrant, about 1 minute. Don’t let them burn.
- Toast Spices: Add spice blend and tomato paste to onion mixture. Cook for 30 seconds until fragrant and darkened. This step builds the deep, complex flavors that make authentic curry.
- Build Sauce: Pour in crushed tomatoes, scraping up any browned bits from bottom. Add coconut milk, salt, and bay leaves. Bring to gentle simmer, stirring to combine everything smoothly.
- Simmer Curry: Return chicken to pot and simmer partially covered for 20 minutes. Sauce should thicken and chicken should be tender. Taste and adjust salt and spices as needed.
- Rest & Serve: Remove from heat and let stand 5 minutes before serving. This allows flavors to meld and sauce to thicken slightly. Remove bay leaves before serving over rice.
Notes
- Brown the chicken in batches to avoid overcrowding and ensure proper searing.
- Curry tastes even better the next day as flavors continue to develop and meld.
- Adjust spice levels to your preference – start with less cayenne and add more if needed.
- Full-fat coconut milk is essential for proper texture and richness.
- Toast spices briefly to bloom their flavors but watch carefully to prevent burning.
- Remove bay leaves before serving to avoid any unpleasant surprises while eating.
Allergy Information: None
Nutrition
- Calories: 385 calories
- Fat: 22g
- Carbohydrates: 12g
- Protein: 35g