Dinner
Easy Chicken Curry (Tomato and Coconut Sauce)
An easy chicken curry with tender thighs in a creamy tomato and coconut sauce. 15 minutes of prep, 35 minutes of cooking, ready in 50 minutes.
By the Forkful editorial team · Published
Quick answer
Soften 1 chopped onion in 2 tbsp oil, add 3 garlic cloves, 1 tbsp grated ginger, 2 tbsp curry powder and 1 tsp turmeric for 1 minute, then stir in 1 can (14 oz) crushed tomatoes. Add 1½ lb bite-size boneless chicken thighs and 1 can (13.5 oz) coconut milk and simmer covered for 15–20 minutes, until the chicken reaches 165°F (74°C). Serve with rice.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Makes
- 4 servings
Chicken curry is a weeknight classic: one pan, pantry spices and a sauce that turns plain rice into dinner. This version is a home-style, mild curry rather than a regional recipe, so you can adjust the heat to your taste.
Three things make it work. Frying the spices in oil for a minute brings out their flavour, boneless thighs stay tender in the sauce, and coconut milk balances the tomato. Use a thermometer to know when the chicken is done instead of guessing.
Ingredients
Change the number and every amount updates automatically.
- 2 tbsp neutral oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 can (14 oz) crushed tomatoes
- 1 ½ lb boneless, skinless chicken thighs, cut into bite-size pieces
- 1 can (13.5 oz) coconut milk
- 1 tsp salt, plus more to taste
- Fresh cilantro and cooked rice, to serve
Instructions
- Heat the oil in a large, deep skillet over medium heat. Cook the onion for 6–8 minutes, until soft and lightly golden.
- Stir in the garlic, ginger, curry powder and turmeric and cook for 1 minute, stirring, until fragrant.
- Add the crushed tomatoes and salt and cook for 5 minutes, until the sauce thickens slightly.
- Add the chicken and coconut milk and stir. Bring to a gentle simmer, cover and cook 15–20 minutes, stirring now and then, until the chicken is tender and reads 165°F (74°C) in the thickest piece.
- Taste and add salt if needed. Serve over rice, topped with cilantro.
Tips for the best result
- 1Cut the thighs into even pieces about 1½ inches so they cook at the same pace.
- 2Keep the heat gentle after adding coconut milk. A hard boil can make the sauce split.
- 3Curry powders vary in heat and saltiness, so taste before adding more salt.
- 4For more heat, add ½ tsp cayenne with the spices. For a creamier sauce, stir in 2 tbsp plain yogurt off the heat.
Storage
Refrigerate within 2 hours for up to 4 days, or freeze for up to 3 months. Reheat until steaming hot (165°F / 74°C).
Frequently asked questions
Can I use chicken breast?
Yes. Cut it into pieces and simmer 10–12 minutes, checking for 165°F (74°C), as breast dries out faster than thighs.
How do I thicken chicken curry sauce?
Simmer it uncovered for a few more minutes. The sauce thickens as the liquid evaporates.
What do I serve with chicken curry?
Basmati or jasmine rice is the classic choice. Naan, flatbread or steamed vegetables also work.
