Chicken curry
A rich and aromatic chicken curry simmered with warming spices, garlic, ginger, and tomatoes. Perfectly cooked in 30 minutes and served with rice or naan for a comforting meal.
Updated : 03 October, 2025
Easy
About 20 min.
Ingredients
100 milliliters
Vegetable oil
6
Garlic
chunk
Ginger
3
Onions
2 tablespoon
Salt
3
Tomato
4 tablespoon
Garam masala
0.5 teaspoon
Curcuma
1 tablespoon
Hot pepper, ground
2 kilograms
Chicken thighs
small handful
Cilantro
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use already made garlic paste and ginger paste or use them fresh and just puree it. Use boneless skinless chicken thighs.
Step 2
Heat the oil in a large saucepan over high heat, then stir in the grated garlic and ginger, cooking them through for a few minutes.
Step 3
Add the chopped onion with a pinch of salt and cook until softened and golden brown, splashing in a little water if it begins to stick.
Step 4
Stir in the finely chopped tomatoes and cook until fully broken down, then add the garam masala, curcuma, and chilli powder (if using), cooking for a further few minutes to release their fragrance.
Step 5
Add the cut chicken pieces to the pan and cook over high heat for 5 minutes. Reduce the heat, pour in a splash of water, cover with a lid, and let it simmer gently for 30 minutes until the chicken is tender and infused with flavour.
Step 6
Finish by garnishing with fresh coriander. Serve hot alongside rice, naan bread, or both for a complete meal.