This very easy chicken curry simmers tender chicken thighs in a gently spiced tomato and coconut milk sauce, then gets finished with lime and fresh cilantro. Chicken curries have many regional and family versions; this accessible weeknight take uses everyday curry powder and is especially good spooned over rice.
Ingredients
- 1 tablespoon neutral oil (15 ml), such as canola or vegetable oil
- 1 medium yellow onion, finely chopped (about 1 cup; 150 g)
- 3 garlic cloves, minced (about 1 tablespoon; 9 g)
- 1 tablespoon finely grated fresh ginger (6 g)
- 1½ tablespoons mild curry powder (about 10 g)
- ½ teaspoon ground cumin (1 g)
- ¼ teaspoon ground turmeric (about 1 g), optional
- 1 tablespoon tomato paste (16 g)
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (450 g)
- 1 can diced tomatoes, including their juice (14½ ounces; 411 g)
- 1 can unsweetened coconut milk, well shaken (13½ ounces; 400 ml)
- ½ cup low-sodium chicken broth or water (120 ml)
- 1 teaspoon fine salt (6 g), plus more to taste
- ¼ teaspoon ground black pepper (about 0.5 g)
- 1 tablespoon fresh lime juice (15 ml), or more to taste
- ¼ cup chopped fresh cilantro (about 4 g), for serving
Instructions
- Prepare the ingredients. Chop the onion, mince the garlic, grate the ginger, and cut the chicken into evenly sized pieces. Measure the spices, tomato paste, tomatoes, coconut milk, and broth so they are ready to add. Keep raw chicken and its cutting board separate from ingredients that will be eaten uncooked, and wash your hands and tools after handling it. This preparation takes about 15 minutes.
- Soften the onion. Warm the oil in a large, heavy-bottomed skillet or sauté pan over medium heat. Add the onion and cook for about 7 minutes, stirring now and then, until it is soft and translucent with a little golden color at the edges. If it starts browning too quickly, lower the heat; the goal is a sweet, tender base, not dark, crisp onion.
- Cook the aromatics and spices. Add the garlic and ginger and stir for 1 minute, just until fragrant. Stir in the curry powder, cumin, and turmeric, if using, and cook for about 30 seconds. Keep the mixture moving so the spices warm in the oil without scorching. Add the tomato paste and stir for another 30 seconds to coat the onion and bring out its savory flavor.
- Brown the chicken lightly. Add the chicken pieces, salt, and pepper. Stir to coat them with the spice mixture, then cook for about 6 minutes, turning the pieces so their surfaces are no longer raw-looking. They do not need to be fully cooked yet; they will finish in the sauce. If the pan is crowded and the chicken releases a lot of liquid, continue cooking until some of that liquid evaporates.
- Build the sauce. Pour in the diced tomatoes with their juice, coconut milk, and broth. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Stir well, bring the sauce just to a gentle boil, then reduce the heat so it simmers steadily rather than bubbling hard.
- Simmer until the chicken is done. Cook uncovered for about 17 minutes, stirring occasionally so the sauce does not catch on the bottom. Check a few of the largest chicken pieces with an instant-read food thermometer inserted into the thickest part. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If a piece has not reached that temperature, simmer for a few more minutes and check again. The sauce should be creamy and lightly thickened.
- Finish and adjust. Turn off the heat and stir in the lime juice. Taste the sauce; add a pinch more salt, pepper, or lime if it needs balance. If it is thicker than you like, loosen it with a splash of broth or water. If it seems thin, simmer it gently for another minute or two before serving. Scatter cilantro over the curry at the table or just before serving.
Tips
- Use a mild curry powder to start. Curry powder blends vary in heat and saltiness. If yours is especially pungent or hot, begin with 1 tablespoon, taste the finished sauce, and add more only if you want a stronger flavor. Blooming the powder briefly in oil, as directed, makes its aroma more rounded.
- Choose thighs for a forgiving result. Boneless thighs stay tender through simmering and are easy to cut into even pieces. Chicken breast also works, but it can dry out if cooked too long; cut it evenly and start checking its temperature a little earlier. Either way, use a thermometer rather than judging doneness by color alone.
- Shake the coconut milk before opening. The thick cream and thinner liquid can separate in the can. Shaking helps them blend into a smooth sauce. If the can is too full to shake, stir its contents before measuring or pouring.
- Keep the simmer gentle. A hard boil can make the sauce splatter and may cause coconut milk to look separated. Lower the heat if you see rapid bubbling. A separated sauce is still usable, but gentle heat helps it stay cohesive and silky.
Serving Suggestions
Serve the curry hot over steamed basmati rice, jasmine rice, or another long-grain rice that can catch the sauce. For four portions, plan on about 1 cup (185 g) uncooked rice, cooked according to its package directions; that usually provides a generous bed beneath each serving. Warm naan, roti, or another flatbread is useful for scooping up the creamy sauce, and you can offer both rice and bread for a more substantial meal.
Add a fresh or crunchy side to balance the rich sauce. Sliced cucumber with a little salt and lime, a simple green salad, or quickly steamed green beans all work without competing with the curry. Set extra lime wedges, chopped cilantro, and sliced fresh chile on the table so people can adjust their own bowls. For a family-style dinner, bring the pan to the table with rice and sides in separate dishes.
Variations
Make it hotter: Add ¼ teaspoon cayenne with the curry powder, or stir in sliced fresh chile with the onion. Start small, since curry powder blends differ and heat builds as the sauce simmers. A little extra lime at the end can brighten a hotter version.
Use vegetables: Stir in 1 cup (about 150 g) frozen peas during the final 3 minutes, or add 1 cup (about 130 g) diced bell pepper with the onion. For potatoes or carrots, cut them into small pieces and simmer them in the sauce until tender; they may need 10–15 minutes, so add them with the tomatoes and allow extra cooking time. Check the chicken temperature separately.
Make it dairy-free or less rich: The recipe as written contains coconut milk and no dairy. For a lighter-tasting sauce, replace up to half the coconut milk with extra broth, though the curry will be less creamy and coconut-forward. Do not use sweetened coconut beverage as a direct substitute; it is thinner and may sweeten the sauce. Full-fat coconut milk gives the richest texture.
Swap the protein: Boneless chicken breast can replace thighs in the same amount, with careful temperature checks to avoid overcooking. For a meat-free version, use drained chickpeas and add them with the tomatoes; simmer until hot and tender. Chickpeas do not need a poultry temperature check, and the finished dish will have a different, plant-based texture.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a covered, shallow container. The curry keeps for 3–4 days in the refrigerator. For longer storage, freeze it in meal-size airtight containers for up to 3 months for best quality. Coconut-based sauces can look a little separated after freezing, but stirring as they warm usually brings them back together. Thaw frozen portions in the refrigerator rather than on the counter.
Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in the microwave in a covered, microwave-safe dish. Stir occasionally on the stovetop, or pause to stir partway through microwaving, so the center heats evenly. Add a tablespoon or two of water or broth if the sauce has thickened in storage. Reheat leftovers to 165°F (74°C), checking with a food thermometer, and avoid repeatedly cooling and reheating the whole batch.
Frequently Asked Questions
Can I make this chicken curry ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it in a covered container. The flavors remain pleasant after a day in the refrigerator, and the sauce may thicken slightly. Reheat it gently to 165°F (74°C), loosening it with a splash of broth or water if needed. For food safety, do not leave the cooked curry at room temperature for more than 2 hours.
Can I use chicken breast instead of thighs?
Yes. Use the same weight of boneless, skinless breast and cut it into even 1-inch pieces. Breast meat is leaner, so it may become dry if left simmering well beyond doneness. Begin checking it before the full simmer time has passed, and remove the pan from the heat once the thickest pieces reach 165°F (74°C).
Why is my curry sauce too thin?
Some canned tomatoes release more liquid than others, and low-fat coconut milk also makes a thinner sauce. Simmer the curry uncovered for a few extra minutes, stirring often, until it reaches the consistency you like. Keep the heat low enough to avoid a vigorous boil, and remember that the sauce thickens a little as it cools.
What can I use instead of coconut milk?
For a less coconut-flavored curry, use half coconut milk and half chicken broth, or use all broth for a thinner sauce. If you want a creamy finish without coconut, stir in a few spoonfuls of plain yogurt after taking the pan off the heat; yogurt can split if boiled, so temper it first with a little warm sauce. These substitutions change the sauce’s flavor and texture, so adjust salt and lime at the end.
Is this curry very spicy?
It is mild when made with a mild curry powder and no added chile. Curry powder is a blend, however, and brands or homemade mixes can vary. Check the label if you are sensitive to heat, use less powder initially if needed, and leave cayenne or fresh chile out. You can always add heat at the table, but it is difficult to remove once it is in the pot.
Related
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- Slow Cooker Duck Curry with Coconut Milk
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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