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Easy Creamy One-Pot Chicken Curry

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A quick and satisfying one-pot chicken curry with a creamy sauce and balanced spices, perfect for busy weeknights and comforting meals.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs, cut into chunks
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece fresh ginger, grated
  • 2 tablespoons tomato paste
  • 2 tablespoons curry powder (medium-spiced)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder (optional)
  • 1 can (14 oz) coconut milk
  • ½ cup chicken broth
  • ½ cup plain full-fat Greek yogurt (can substitute with dairy-free yogurt)
  • A handful fresh cilantro, chopped
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil or ghee

Instructions

  1. Chop the onion finely, mince the garlic, grate the ginger, and cut the chicken thighs into 1.5-inch chunks. This should take about 10 minutes.
  2. Heat the oil or ghee in a large heavy-bottomed pot over medium heat. When shimmering, add the chopped onion and sauté for 5-7 minutes until soft and translucent, stirring occasionally.
  3. Add the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.
  4. Sprinkle in the curry powder, turmeric, cumin, and optional chili powder. Stir continuously for about 1 minute to toast the spices and release their oils.
  5. Add the tomato paste and stir well, cooking for 2 minutes until it darkens slightly.
  6. Add the chicken chunks to the pot. Stir to coat them evenly with the spice mixture. Cook for 5 minutes, turning occasionally, until the chicken starts to brown lightly.
  7. Pour in the coconut milk and chicken broth. Stir to combine everything well. Bring to a low simmer, then reduce heat to medium-low.
  8. Cover the pot partially with a lid and let the curry simmer for 15-20 minutes, stirring occasionally, until the chicken is tender and cooked through (internal temperature 165°F). The sauce will thicken slightly.
  9. Optional: Remove about 1 cup of the sauce with chicken pieces into a blender and pulse a few times. Stir this back into the pot for an ultra-creamy texture.
  10. Remove the pot from heat, let it cool for a minute, then stir in the Greek yogurt for creaminess and a slight tang. Season with salt and pepper to taste.
  11. Garnish with chopped fresh cilantro and serve hot with steamed basmati rice or warm naan bread.

Notes

If the sauce is too thick, add a splash more broth or water. If too thin, simmer uncovered for a few extra minutes to reduce. Use fresh ginger and garlic for best flavor. Toast spices carefully to avoid burning. For dairy-free, substitute Greek yogurt with coconut yogurt or omit it. Chicken breasts can be used but cook faster and may dry out.

Nutrition

Keywords: chicken curry, creamy chicken curry, one-pot curry, quick dinner, easy chicken recipe, weeknight meal, comfort food

Find it online: https://sofiaspice.com/easy-creamy-one-pot-chicken-curry-recipe-perfect-for-quick-dinner/