Rich, aromatic chicken curry with tender chicken and savory flavors.

This chicken curry is a rich and aromatic dish, featuring tender chicken thighs simmered in a flavorful blend of garlic, ginger, curry powder, cumin, coriander, and coconut milk. The addition of tomatoes and a hint of lime juice balances the spice with a tangy freshness. The curry is completed with a warm, comforting sauce that envelops each piece of chicken. Serve this delicious curry over a bed of fluffy basmati rice to soak up the savory sauce. Accompany it with homemade naan bread for scooping and a side of cooling cucumber raita or a simple green salad to complement the flavors.

Ingredients

• 2 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 cinnamon stick
• 1 tablespoon tomato paste
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Cooked basmati rice, for serving
• Naan bread, for serving

Directions

1. Prepare the Chicken
   • Season the chicken pieces with salt and pepper.
2. Cook the Aromatics
   • Heat the vegetable oil in a large pot or Dutch oven over medium heat.
   • Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes.
   • Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Add Spices and Tomatoes
   • Stir in the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper (if using). Cook the spices for 1-2 minutes to release their flavors.
   • Add the diced tomatoes (with their juices) and tomato paste, stirring well to combine.
4. Cook the Chicken
   • Add the seasoned chicken pieces to the pot, stirring to coat them with the spice mixture. Cook for about 5 minutes until the chicken is lightly browned.
5. Simmer the Curry
   • Pour in the coconut milk and add the cinnamon stick. Bring the mixture to a simmer.
   • Reduce the heat to low, cover, and let it simmer gently for about 25-30 minutes, or until the chicken is cooked through and tender.
6. Adjust Seasoning
   • Taste the curry and adjust the seasoning with salt and pepper as needed. Remove the cinnamon stick before serving.
7. Serve
   • Serve the chicken curry hot, garnished with fresh cilantro.
   • Accompany it with cooked basmati rice and naan bread for a complete meal.