This Curry Merchants Evesham–inspired chicken curry is a mild, creamy tomato curry with tender chicken, warm spices and a little sweetness. It is a practical home-cooked take on the kind of curry you might order from a local Indian restaurant; recipes and spice levels vary, so adjust the heat to suit your table.
Ingredients
- 1½ lb boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces (680 g)
- 1 tbsp neutral oil (15 ml)
- 1 tbsp unsalted butter (14 g)
- 1 large yellow onion, finely diced (about 1½ cups / 225 g)
- 3 garlic cloves, finely grated or minced (about 1 tbsp / 9 g)
- 1 tbsp finely grated fresh ginger (6 g)
- 2 tbsp tomato paste (32 g)
- 1 tbsp curry powder (6 g)
- 1 tsp ground cumin (2 g)
- 1 tsp ground coriander (2 g)
- ½ tsp paprika (1 g)
- ¼ tsp cayenne pepper, or less to taste (about 0.5 g)
- 1 can crushed tomatoes (14.5 oz / 411 g)
- ¾ cup chicken broth, preferably low-sodium (180 ml)
- ½ cup heavy cream (120 ml)
- 1 tsp granulated sugar (4 g), optional
- ¾ tsp fine salt, plus more to taste (about 4 g)
- ¼ tsp black pepper (0.5 g)
- 2 tbsp chopped fresh cilantro (8 g), optional
- Cooked basmati rice, to serve (about 1½ cups / 280 g uncooked rice for four)
Instructions
- Pat the chicken dry and cut it into even pieces. Measure out the spices, open the tomatoes and broth, and prepare the onion, garlic and ginger. Keeping the ingredients ready makes it easier to avoid scorching the spices later.
- Heat the oil in a wide, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the chicken in a single layer, working in batches if needed. Brown for about 2 minutes per side; it does not need to be cooked through yet. Transfer to a plate. Browning in batches prevents the meat from steaming in a crowded pan.
- Reduce the heat to medium and add the butter and onion. Cook for 6–8 minutes, stirring often, until the onion is soft and lightly golden. If the pan looks dry, add a tablespoon of water rather than letting the onion catch.
- Stir in the garlic and ginger and cook for 30 seconds, just until fragrant. Add the tomato paste, curry powder, cumin, coriander, paprika and cayenne. Stir continuously for about 30 seconds; the spices should smell aromatic but not turn dark or smoky.
- Pour in the crushed tomatoes and broth, scraping up any browned bits from the bottom of the pan. Stir in the salt, black pepper and optional sugar. Bring the sauce to a gentle simmer, then cook uncovered for 8 minutes, stirring occasionally, so it thickens slightly.
- Return the chicken and any juices on the plate to the pan. Simmer gently for 10–12 minutes, turning the pieces once, until cooked through. Check the thickest pieces with a food thermometer: USDA FSIS gives 165°F (74°C) as the safe minimum internal temperature for poultry. Avoid a hard boil, which can make the chicken tough and cause the sauce to splatter.
- Lower the heat and stir in the cream. Warm gently for 2–3 minutes without letting the curry boil. Taste and adjust salt, cayenne or sugar as needed. Scatter with cilantro, if using, and serve hot with rice.
Tips
- Chicken thighs stay juicy during simmering, but boneless chicken breast works too. Cut it evenly and begin checking the temperature after about 8 minutes of simmering, since lean breast can dry out if overcooked.
- For a smoother sauce, blend the tomato-and-onion mixture before returning the chicken to the pan. Let it cool briefly and blend carefully in batches; hot liquid expands, so do not fill a countertop blender to the top.
- Use mild curry powder for a gentle restaurant-style flavor, then add cayenne gradually. Curry powders differ in strength, and adding more at the end is easier than correcting an overly hot sauce.
- If the sauce gets too thick, loosen it with broth or water a tablespoon at a time. If it is thin, simmer it uncovered before adding the cream; prolonged boiling after the cream goes in can make the sauce split.
Serving Suggestions
Serve the curry over fluffy basmati rice, with naan or roti for scooping up the sauce. For a fuller meal, add a simple cucumber-and-yogurt raita, sliced cucumber, or a lightly dressed green salad. A squeeze of lemon can brighten the creamy sauce just before serving. Keep any rice separate from the curry if you expect leftovers, so it is easier to chill and reheat both safely.
Variations
To make it dairy-free, replace the butter with another tablespoon of oil and use full-fat coconut milk instead of cream. The result will be less traditionally creamy and will have a noticeable coconut flavor. For a milder version, omit the cayenne and use a mild curry powder; for more heat, add extra cayenne in small pinches.
For a meat-free curry, substitute 1½ lb (680 g) drained chickpeas or 1 lb (450 g) cubed paneer for the chicken. Chickpeas need only about 10 minutes in the sauce to heat through; browned paneer can be stirred in near the end so it keeps its shape. For a vegetable option, use 1 lb (450 g) cauliflower florets and 1 cup (150 g) peas, simmering until the cauliflower is tender. These alternatives change the texture and cooking time, so check doneness by texture rather than using the chicken temperature guidance.
Storage and Reheating
Refrigerate leftover curry within 2 hours of cooking in a shallow, covered container. It keeps for 3–4 days in the refrigerator. Freeze cooled portions for up to 3 months for best quality; thaw overnight in the refrigerator. Reheat on the stovetop over medium-low heat, stirring often and adding a splash of broth or water if needed, until the center reaches 165°F (74°C). In a microwave, cover loosely, stir midway through and check the temperature in several places. Reheat only the portion you plan to eat.
Frequently Asked Questions
Can I make this curry ahead?
Yes. Cook it fully, cool it promptly and refrigerate it within 2 hours. The flavors settle as it rests, and it can be reheated gently the next day to 165°F (74°C). Add a little broth if the sauce has thickened in the refrigerator.
Can I use chicken breast instead of thighs?
Yes. Use the same weight and cut it into evenly sized pieces. Breast cooks faster and is leaner, so check it early with a food thermometer and remove it from the heat as soon as it reaches 165°F (74°C).
What can I use instead of heavy cream?
Full-fat coconut milk is a practical substitute, though it gives the curry a coconut aroma and slightly different sweetness. For a dairy option with less richness, use half-and-half, add it over low heat and avoid boiling the sauce.
Is this curry spicy?
As written, it is mildly warm rather than very hot, but curry powder brands vary. Leave out the cayenne for a gentler dish, or add a little more after tasting. Serve extra chili separately so each person can adjust their portion.
Can I cook it without browning the chicken first?
You can add raw chicken directly to the simmering sauce, but browning adds deeper flavor. If skipping that step, allow enough simmering time and confirm every piece reaches the USDA FSIS safe minimum of 165°F (74°C) before serving.
Why did my creamy curry sauce split?
A sauce can split if it boils vigorously after cream is added or if the cream is very cold. Lower the heat, stir the cream in gradually and warm the curry gently. If it separates slightly, stirring in a spoonful of warm broth may help bring it back together.
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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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