Stephen Curry is listed at 6 feet 2 inches (1.88 m); that measurement is about the basketball player, not the dish. If you came looking for dinner, this is a weeknight chicken curry with tender chicken, tomato, coconut milk, and warming spices, served over rice.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 1 tbsp (15 ml) neutral oil, such as canola or sunflower
- 1 medium yellow onion, about 1 cup (150 g) finely chopped
- 4 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
- ½ tsp (1 g) ground turmeric
- ¼ tsp (0.5 g) cayenne pepper, or less to taste
- 1 can (14.5 oz / 411 g) diced tomatoes, with their juice
- 1 can (13.5 fl oz / 400 ml) full-fat coconut milk, well shaken
- ¾ tsp (4.5 g) fine salt, plus more to taste
- ¼ tsp (0.5 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lime juice
- ¼ cup (10 g) chopped fresh cilantro leaves, optional
Instructions
- Prepare the ingredients. Cut the chicken into evenly sized pieces and pat them dry with paper towels. Chop the onion, mince the garlic, grate the ginger, and measure the spices. Shake the coconut milk can before opening it. Having everything ready matters because the garlic and ground spices can scorch if left unattended in the hot pan.
- Soften the onion. Heat the oil in a large, heavy-bottomed pot or deep skillet over medium heat. Add the onion and cook for about 8 minutes, stirring every minute or two, until it is soft and translucent with a few lightly golden edges. If the onion starts browning quickly, lower the heat; a gentle start builds sweetness without leaving burnt bits in the sauce.
- Cook the aromatics and spices. Stir in the garlic and ginger and cook for 30 seconds, just until fragrant. Add the curry powder, cumin, turmeric, cayenne, salt, and black pepper. Stir continuously for about 1½ minutes. The spices should smell toasted and aromatic, not smoky. If they stick to the bottom, add a spoonful of water and stir to loosen them.
- Build the tomato base. Pour in the diced tomatoes and their juice. Stir, scraping the bottom of the pot to release any browned spice mixture. Let the tomatoes bubble gently for 3 minutes, stirring once or twice. This brief simmer softens their sharp edge and helps the spices blend into the sauce.
- Simmer the chicken. Add the chicken pieces and stir until they are coated in the tomato mixture. Pour in the coconut milk and bring the sauce to a gentle simmer; avoid a hard boil, which can make the chicken tough and cause the sauce to separate. Cover partially and cook for 20 minutes, stirring two or three times. Check the largest chicken pieces with a food thermometer: USDA FSIS says poultry must reach a safe minimum internal temperature of 165°F (74°C). If any piece has not reached that temperature, continue simmering and check again.
- Finish and season. Turn off the heat and stir in the lime juice. Taste the sauce and adjust the salt, cayenne, or lime to suit your preference. If it tastes flat, a small pinch of salt or another squeeze of lime often brings the flavors into focus. Scatter cilantro over the top if using, and serve while hot.
Tips
- Choose a curry powder you enjoy. Curry powder is a blend, and its flavor and heat vary by brand. If yours is mild, add cayenne gradually at the end; if it is already spicy, leave the cayenne out. Ground spices lose aroma with age, so replace a jar that smells faint or dusty.
- Use thighs for a forgiving simmer. Boneless thighs stay juicy through the cooking time and are easy to cut into even pieces. Chicken breast can be substituted, but it cooks more quickly and dries out more readily. Cut it evenly, begin checking its temperature a few minutes early, and stop cooking as soon as it reaches 165°F (74°C).
- Keep the sauce at a gentle simmer. A rolling boil can toughen chicken and make coconut milk look grainy or separated. If the sauce becomes too thick before the chicken is ready, stir in water a tablespoon at a time. If it is thinner than you want, uncover the pot for the last few minutes and let excess liquid evaporate.
- Use fresh lime at the end, not during the simmer. Lime juice brightens the finished sauce, while prolonged cooking dulls its fresh flavor. For a dairy-free version, the recipe already uses coconut milk; for a less rich sauce, replace up to half the coconut milk with chicken broth, knowing the result will be lighter and less creamy.
Serving Suggestions
Serve the curry in shallow bowls over steamed basmati rice, which catches the coconut-tomato sauce without overwhelming it. For a different base, use brown rice, flatbread, or warm naan. A side of plain yogurt or cucumber raita gives each serving a cool contrast, while a simple salad of sliced cucumber, red onion, and lime adds crunch. If the meal needs another vegetable, serve roasted cauliflower or quickly sautéed green beans alongside rather than adding too many ingredients to the curry pot.
Set out lime wedges and chopped cilantro so diners can finish their own portions. Keep the rice and curry separate if you expect leftovers; this makes it easier to reheat each component evenly and avoids rice soaking up all the sauce while stored. For a casual meal, serve the pot at the table with rice and toppings in separate bowls.
Variations
Make it vegetarian: Replace the chicken with two drained cans of chickpeas, about 3 cups (510 g), and add them with the coconut milk. Simmer for 15 minutes so they take on the sauce’s flavor. Since chickpeas are already cooked, there is no poultry temperature check; heat the curry until it is steaming throughout. You can also add 2 cups (300 g) of diced potato, but simmer the potato in the tomato base with a splash of water until tender before adding the coconut milk.
Add vegetables: Stir in 2 cups (150 g) of baby spinach during the final 2 minutes, or add 1 cup (130 g) of diced red bell pepper with the onion. Spinach wilts quickly, while pepper retains a little bite. For frozen peas, add 1 cup (150 g) during the last 5 minutes. Avoid piling in too many vegetables at once, as they release water and can dilute the sauce.
Adjust the heat or richness: For a gentler curry, omit the cayenne and use a mild curry powder. For more heat, add a sliced fresh chili with the garlic and ginger. Light coconut milk works, though the sauce will be thinner and less lush; simmer it uncovered briefly if you want to reduce it. A pinch of garam masala stirred in at the end gives a warmer, more fragrant finish, but it is optional rather than essential.
Storage and Reheating
Refrigerate leftover curry within 2 hours of cooking, in a shallow airtight container. It keeps for 3 to 4 days in the refrigerator. If you have a large amount, divide it among smaller containers so it cools more quickly. Store rice separately when possible. The sauce may thicken as it chills, and a little coconut oil may firm on top; both are normal and will smooth out when reheated.
Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in the microwave, stirring once or twice for even heating. Add a splash of water if the sauce is too thick. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer, especially when warming a larger portion. Avoid repeatedly cooling and reheating the whole batch. For longer storage, freeze the cooled curry in a freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator and reheat to 165°F (74°C); the texture of the coconut sauce may change slightly but should come together with stirring.
Frequently Asked Questions
How tall is Stephen Curry in feet?
Stephen Curry is listed at 6 feet 2 inches tall, which is 1.88 meters. That is the basketball player’s listed height; it is unrelated to curry as a dish. This page includes a chicken curry recipe for readers who were searching for a meal.
Can I use chicken breast instead of thighs?
Yes. Use the same weight of boneless, skinless chicken breast, cut into evenly sized pieces. Breast meat can become dry if simmered too long, so begin checking it before the 20-minute mark and remove the pot from the heat once the thickest pieces reach 165°F (74°C).
Can I make this curry ahead?
Yes. Cook it completely, cool it promptly, and refrigerate it in a covered container for up to 3 to 4 days. The flavors often blend as it sits, and the sauce may thicken overnight. Reheat gently with a splash of water, stirring, until it reaches 165°F (74°C).
What can I use instead of coconut milk?
For a dairy-free option with a less rich result, use 1 cup (240 ml) of chicken broth in place of half the coconut milk. You can use all broth for a thinner, less creamy curry, though the flavor will change. Unsweetened canned coconut cream can also work if diluted with water; do not use sweetened coconut drink, which can make the sauce unexpectedly sweet.
How can I tell when the curry is done?
The chicken should be tender and the sauce should cling lightly to a spoon, but appearance alone does not confirm poultry safety. Check the thickest chicken pieces with a food thermometer and make sure each reaches 165°F (74°C). If the pieces are large or crowded in the pot, they may need a little more simmering time.
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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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