This chicken curry is a gently spiced, tomato-and-coconut-milk curry made with tender chicken thighs and served with basmati rice. Curry styles vary widely by region and household; this is a practical weeknight version using easy-to-find spices, with a creamy sauce that is simple to adjust.
Ingredients
- 1 cup (190 g) basmati rice
- 1 1/2 cups (355 ml) water, for the rice
- 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 1 tsp (5 g) fine salt, divided, plus more to taste
- 2 tbsp (30 ml) neutral oil, such as canola or sunflower oil
- 1 medium yellow onion, about 1 cup (150 g) finely diced
- 3 garlic cloves, about 1 tbsp (15 g) minced
- 1 tbsp (15 g) finely grated fresh ginger
- 2 tbsp (16 g) curry powder
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground turmeric
- 1/4 tsp (0.5 g) cayenne pepper, or less for a mild curry
- 1 can (14.5 oz/411 g) diced tomatoes, with their juices
- 1 can (13.5 oz/400 ml) unsweetened coconut milk, well shaken
- 1/2 cup (120 ml) water, plus a little more if needed
- 1 tbsp (15 ml) fresh lime juice, plus lime wedges for serving
- 2 tbsp (8 g) chopped fresh cilantro, optional
Instructions
- Prepare the rice and ingredients. Rinse the rice in a fine-mesh strainer under cool water, swishing it with your fingers until the runoff is less cloudy; drain well. Dice the onion, mince the garlic, grate the ginger, and cut the chicken into evenly sized pieces so they cook at about the same rate. Keep raw chicken and its cutting board separate from the ready-to-eat garnishes. Measure the spices and shake the coconut milk can before opening.
- Start the rice. Combine the rinsed rice and 1 1/2 cups (355 ml) water in a small saucepan. Bring it to a boil over medium-high heat, then cover, reduce the heat to low, and simmer for 15 minutes without lifting the lid. Remove the pan from the heat and leave it covered for 10 minutes while you finish the curry. Fluff with a fork just before serving. If your rice package gives a different water ratio, follow its directions.
- Brown the onion. While the rice cooks, heat the oil in a wide, heavy skillet or Dutch oven over medium heat. Add the onion and about half the salt. Cook for 6 to 8 minutes, stirring regularly, until soft and lightly golden at the edges. If it starts to brown too quickly, lower the heat; the onion should soften rather than scorch.
- Bloom the aromatics and spices. Stir in the garlic and ginger and cook for about 30 seconds, just until fragrant. Add the curry powder, cumin, turmeric, and cayenne. Stir constantly for 30 to 45 seconds so the spices become fragrant and coat the onion. If the pan looks dry, add a tablespoon of water rather than letting the spices burn.
- Build the sauce. Add the diced tomatoes and their juices, the remaining salt, and 1/2 cup (120 ml) water. Stir, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes, until the tomatoes begin to soften and the spices are evenly distributed.
- Simmer the chicken. Add the chicken pieces and stir to coat them in sauce. Bring the pan back to a gentle simmer, cover, and cook for 15 minutes. Uncover and simmer for another 3 to 5 minutes, stirring once or twice, until the chicken is cooked through and the sauce has thickened slightly. Check the thickest pieces with a food thermometer: chicken must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If the sauce becomes thicker than you like before the chicken is done, add water a tablespoon at a time.
- Finish and taste. Stir in the coconut milk and simmer gently, uncovered, for 3 to 4 minutes. Avoid a hard boil, which can make the sauce separate or look grainy. Turn off the heat, stir in the lime juice, and taste. Add more salt, lime, or cayenne as needed. Spoon the curry over the fluffed rice and finish with cilantro and lime wedges if desired.
Tips
- Choose a curry powder you enjoy. Curry powder is a spice blend, not a single spice, and blends vary in flavor and heat. If yours is particularly mild, add a pinch more cayenne or black pepper; if it is salty, start with less added salt and adjust at the end.
- Use fresh aromatics when possible. Fresh ginger and garlic give the sauce a brighter flavor, but 1 teaspoon (2 g) ground ginger and 1 teaspoon (3 g) garlic powder can stand in if needed. Add those dried substitutes with the other spices, and expect a less fresh, more rounded aroma.
- Keep the simmer gentle. A steady, quiet simmer cooks the chicken evenly and gives the sauce time to thicken. A rolling boil can toughen the meat and may cause coconut milk to separate, so lower the burner if the sauce bubbles vigorously.
- Adjust thickness at the end. Curry powder, tomatoes, and coconut milk can all vary, so the sauce may be looser or thicker than expected. Simmer it uncovered briefly to reduce, or stir in a splash of water if it clings too heavily to the chicken.
Serving Suggestions
Serve the curry hot over the basmati rice, making sure each portion gets both chicken and plenty of sauce. Set out lime wedges so diners can add a little acidity at the table; chopped cilantro is a fresh garnish, but the dish is complete without it. For a more substantial dinner, pair it with warm flatbread to scoop up sauce, or add a simple cucumber salad dressed with lemon or vinegar to bring a cool, crisp contrast.
If you want vegetables in the meal, serve steamed green beans, roasted cauliflower, or sautéed spinach alongside the curry. Keep accompaniments simply seasoned so they do not compete with the spice blend. A spoonful of plain yogurt can soften the heat for diners who prefer a milder plate; offer it separately rather than stirring it into the hot pan, where it may curdle.
Variations
Make it vegetarian: Replace the chicken with two cans (15 oz/425 g each) of drained chickpeas. Add them with the tomatoes and simmer for about 10 minutes so they absorb the sauce, then add coconut milk and finish as directed. Chickpeas have a firmer, nuttier bite than chicken and do not need to reach the poultry temperature listed in the chicken instructions.
Use chicken breast: Substitute an equal weight of boneless, skinless breast pieces, cut to the same size. Since breast meat can dry out more easily, begin checking it after about 12 minutes of covered simmering and remove the pan from the heat once every piece reaches 165°F (74°C).
Add vegetables: Stir in 1 cup (130 g) diced carrots with the tomatoes and simmer until they are nearly tender. Add 1 cup (120 g) frozen peas during the final 5 minutes, or fold in a couple of handfuls of baby spinach after the coconut milk goes in and cook just until wilted. Extra vegetables may need a splash of water to keep the sauce loose.
Make it dairy-free or richer: The recipe already uses coconut milk rather than dairy. For a lighter, less creamy sauce, use light coconut milk, understanding that the result will be thinner and less rich. For a deeper flavor, use full-fat coconut milk and finish with a little more lime to balance its richness.
Storage and Reheating
Refrigerate leftover curry and rice within 2 hours of cooking, storing them in separate shallow, airtight containers so they cool promptly. They keep for 3 to 4 days in the refrigerator. For longer storage, freeze the curry in a freezer-safe container for up to 3 months for best quality; coconut-based sauces can separate slightly after freezing, but gentle stirring during reheating usually brings them back together. Rice can also be frozen separately, though its texture may become a little softer.
Reheat only the portion you plan to eat. Warm curry in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of water if the sauce has thickened. Heat leftovers to 165°F (74°C), checking with a food thermometer. Reheat rice with a tablespoon of water per serving in a covered microwave-safe dish, stirring halfway through, or steam it until evenly hot. Avoid repeatedly cooling and reheating the same batch.
Frequently Asked Questions
Can I make this curry ahead?
Yes. Cook the curry, cool it promptly, and refrigerate it for up to 3 to 4 days. The flavors may meld as it sits, and the sauce often thickens in the refrigerator; loosen it with a little water as it reheats. Cook rice fresh for the best texture, or store and reheat it separately.
Can I use chicken thighs with the bone in?
Yes, but allow extra time and check the thickest part of the meat without touching the bone; it must reach 165°F (74°C). Bone-in pieces are larger and will not cook at the same rate as the bite-size pieces in this recipe, so simmer until the temperature is right rather than relying only on the listed timing. The sauce may also need a little extra water during the longer cook.
Is this curry spicy?
It is mildly warm when made with a typical curry powder and 1/4 teaspoon cayenne. Curry blends differ, so for a very mild version, leave out the cayenne and serve it with lime. For more heat, add cayenne in small pinches or offer sliced fresh chile at the table.
Can I use another kind of rice?
Jasmine rice works well, though it is softer and more fragrant than basmati. Brown rice needs more water and a longer cooking time, so follow the package directions and start it before the curry. You can also serve the sauce with flatbread or another cooked grain instead of rice.
What can I use instead of coconut milk?
For a different flavor, use 1 cup (240 ml) unsweetened evaporated milk or half-and-half mixed with 1/2 cup (120 ml) water. The sauce will taste more dairy-like and less coconut-rich. Add the substitute near the end and keep the heat low; do not boil it vigorously. Unsweetened oat cooking cream can work too, though its flavor and thickness vary by product.
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- Cuban Garbanzo Stew with Chorizo and Potatoes
- Indian Curry: A Practical Chicken Curry Recipe
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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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