Chicken Curry
This chicken builds boneless chicken thighs, cut into chunks, ground turmeric and red chile powder into a comforting meal you can have ready in about 70 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and large pot. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Heat the oil in a heavy pot over medium heat and fry the onions for 8 to 10 minutes until soft and golden, stirring so they colour evenly.
- Stir in the garlic and ginger pastes and cook for 1 minute until fragrant, then add the turmeric, red chile powder, ground coriander and cumin and toast for 30 seconds.
- Add the chopped tomatoes and a good pinch of salt, then simmer for 8 to 10 minutes until the sauce thickens and the oil begins to separate at the edges.
- Add the chicken chunks and turn to coat in the masala, then cook for 5 minutes to seal.
- Lower the heat and stir in the coconut yogurt a spoonful at a time so it does not split, then pour in about 200 ml water to loosen the sauce.
- Cover and simmer gently for 20 to 25 minutes, stirring occasionally, until the chicken is tender and cooked through to an internal temperature of 74 C (165 F).
- Taste and adjust the salt, scatter with chopped cilantro and rest for a few minutes before serving with rice or flatbread.
You'll use: Frying pan / skillet Β· Large pot Β· Saucepan
Tips & common questions
How long does Chicken Curry take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Chicken Curry is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Chicken Curry 9.jpg by Gaurav Dhwaj Khadka, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.