Name: Easy Chicken Curry
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4
Ingredients: 500 g chicken thigh, chopped; 1 tbsp neutral oil; 1 onion, diced; 2 garlic cloves, minced; 1 tbsp grated ginger; 2 tbsp mild curry powder; 400 g chopped tomatoes; 200 ml coconut milk; ½ tsp salt; Cooked basmati rice

Ingredients

500 g chicken thigh, chopped

1 tbsp neutral oil

1 onion, diced

2 garlic cloves, minced

1 tbsp grated ginger

2 tbsp mild curry powder

400 g chopped tomatoes

200 ml coconut milk

½ tsp salt

Cooked basmati rice

Method

Pat the chicken dry and cut it into even 3 cm pieces. Prepare the onion, garlic and ginger before heating the pan.

Warm the oil in a deep frying pan over medium heat. Add the onion with a pinch of salt and cook for 6–8 minutes until soft and lightly golden.

Stir in the garlic and ginger for 30 seconds. Add the curry powder and cook for another minute, stirring constantly.

Increase the heat slightly, add the chicken and turn it in the spiced onion mixture for 3–4 minutes until the outside loses its raw color.

Pour in the tomatoes and coconut milk, add the salt and scrape the base of the pan. Bring to a gentle simmer.

Cook uncovered for 18–22 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened. The chicken should reach at least 74°C.

Taste and adjust the salt. Rest off the heat for 5 minutes before serving with rice.

How the quick curry develops flavor

This gentle tomato and coconut curry is designed for a weeknight rather than a long spice-list project. Chicken thigh stays tender during simmering, and blooming the curry powder with onion, garlic and ginger gives the sauce much more character.

Preparing the aromatics first

Cut the chicken into pieces of around 3 cm so they cook evenly. Shake the coconut milk can before opening. Different curry powders vary greatly, so use a mild blend first and add cayenne separately if you want more heat.

Adjusting heat and richness

Add a diced bell pepper with the chicken or stir in spinach at the end. Chickpeas can replace half or all of the chicken; simmer them for only 12–15 minutes. A spoonful of plain yogurt gives a tangier finish.

Chicken thighs, spices and coconut milk

Boneless thigh remains tender during the uncovered simmer and is more forgiving than breast. Curry powder blends vary, so smell and taste yours before deciding whether to add more. Full-fat coconut milk gives the smoothest sauce; shake the can before opening so the cream and liquid are evenly mixed.

Rice and toppings for serving

Serve with basmati rice, cucumber, lime and coriander. Warm flatbread is useful when you want to stretch the meal to more people.

Getting full spice flavor without bitterness

Adding curry powder directly to cold liquid leaves the spices flat. Stir it through the softened onion and oil for one minute, but keep it moving so it does not scorch. After adding coconut milk, use a gentle uncovered simmer; a fierce boil can toughen the chicken and reduce the sauce unevenly.

Why the curry is good the next day

Cool quickly and refrigerate for up to 3 days, or freeze for 2 months. Reheat until piping hot throughout, adding a splash of water if the sauce has thickened.