Name: Creamy Chicken Curry Recipe (Weeknight-Ready u0026 Full of Flavor)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 700 g boneless, skinless chicken thighs, cut into bite-size pieces; 2 tbsp neutral oil (sunflower or canola); 1 large onion, finely chopped; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp curry powder (mild) or 1 tbsp garam masala + 1 tbsp ground coriander; 1 tsp ground turmeric; ½ tsp chili flakes (optional, to taste); 1 tsp ground cumin; 1 tsp salt, plus more to taste; 1 can (400 g) crushed tomatoes; 1 can (400 ml) coconut milk (full-fat for creamier sauce); ½ cup (120 ml) water or low-sodium chicken stock (as needed); 1 tbsp lemon juice; Fresh cilantro, chopped (for garnish); Cooked basmati rice or naan, to serve

This chicken curry recipe delivers a creamy, savory flavor with a gentle, warming spice level. It’s ready in just 30 minutes, made with tender chicken thighs, coconut milk, and a balanced blend of curry spices. Naturally gluten-free, with an easy dairy-free option, it’s perfect for busy weeknights when you want comfort without complexity.

Table of Contents

Ingredient Entity Mapping

This chicken curry recipe works because every ingredient has a clear role. Instead of adding everything at once, understanding the function of each element leads to better flavor and texture.

The Aromatics

Onion
Garlic
Fresh ginger

These form the base of the curry and provide natural sweetness and depth.

The Spice Base

Curry powder
Turmeric
Cumin
Garam masala

This blend creates warmth and aroma without overwhelming heat.

The Protein

1.5 lbs boneless chicken thighs

Chicken thighs stay juicy during simmering and are ideal for creamy curries.

The Sauce

Full-fat coconut milk
Tomato paste

Coconut milk adds richness while tomato paste brings balance and umami.

Why This Chicken Curry Recipe Works

Three Secrets to a Better Curry

Bloom the spices
Toasting spices in oil for 30 seconds releases essential oils and deepens flavor.

Sear the chicken
High-heat browning builds flavor and prevents the chicken from tasting boiled.

Balance the acid
A squeeze of lime juice at the end brightens the dish and cuts through richness.

Step-by-Step Instructions

Sear the chicken
Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper and sear until golden. Remove and set aside.
Sauté the aromatics
Lower heat slightly. Cook onions until soft, then add garlic and ginger until fragrant.
Bloom the spices
Stir in curry powder, turmeric, cumin, and garam masala. Toast for 30 seconds.
Deglaze the pan
Add tomato paste, then slowly pour in coconut milk, scraping up browned bits.
Simmer
Return chicken to the pan and simmer for 12–15 minutes until cooked through and sauce thickens.
Finish
Season to taste and add fresh lime juice before serving.

Substitution Table

Ingredient	Substitute	Why
Fresh ginger	Ginger powder (½ tsp)	Convenience
Coconut milk	Heavy cream or Greek yogurt	Thicker, dairy-based sauce
Chicken thighs	Chickpeas or tofu	Vegetarian option

How Do I Make My Chicken Curry More Flavorful?

Layering flavor is key. Sear the chicken, bloom the spices, and finish with acid. If the curry tastes flat, it usually needs salt or lime, not more spice.

Can I Use Frozen Chicken for Curry?

Yes, but thaw it fully first. Cooking from frozen releases excess water and dilutes the sauce.

What Is the Best Side Dish for Chicken Curry?

Basmati rice is the best choice because it absorbs sauce without becoming mushy. Garlic naan is also excellent for scooping.

Final Thoughts

This chicken curry recipe is designed to be comforting, flexible, and reliable. With simple techniques and balanced ingredients, you get a flavorful meal that fits perfectly into a busy weeknight routine. It reheats well, freezes nicely, and tastes even better the next day.