Quick Curry
Main35 min4 servingsEasyAbout this recipe
A reliable, weeknight-friendly curry that delivers bold, warming flavors without hours of simmering. Tender chicken in a rich, spiced tomato-coconut sauce — fragrant with garam masala, cumin, and ginger. Ready in about 35 minutes and guaranteed to become a household staple.
Instructions
- 1
Mix together all the spice blend ingredients (garam masala, cumin, coriander, turmeric, cayenne pepper, and kosher salt) in a small mixing bowl. Set aside.
- 2
Heat the neutral oil in a large skillet ^[over medium-high heat]. Add the diced yellow onion and cook, stirring occasionally, until softened and lightly golden — about 5 to 6 minutes.
- 3
Add the garlic and ginger to the skillet. Stir constantly and cook for 1 to 2 minutes until fragrant.
- 4
Add the spice blend to the skillet and stir it into the yellow onion mixture. Cook for 1 minute, stirring constantly.
- 5
Add the chicken thighs pieces in a single layer. Stir to coat them in the spiced yellow onion mixture. Cook for 3 to 4 minutes, stirring occasionally, until the chicken thighs is lightly browned on the outside (it doesn't need to be fully cooked through yet).
- 6
Pour in the diced tomatoes (with their juices) and stir well, scraping up any browned bits from the bottom of the skillet. Let the mixture cook for 3 minutes, allowing the tomatoes to break down slightly.
- 7
Pour in the coconut milk and stir everything together. Add the optional teaspoon of sugar if your tomatoes taste acidic. Bring to a gentle simmer — do not boil hard or the coconut milk can separate.
- 8
Reduce heat to ^[medium-low] and simmer uncovered for 10 to 12 minutes, stirring occasionally, until the chicken thighs is fully cooked through and the sauce has thickened to a rich, creamy consistency.
- 9
Taste and adjust seasoning — add more kosher salt, a pinch more cayenne pepper for heat, or a squeeze of lemon juice to brighten the flavors. Serve over basmati rice or with warm naan, garnished with fresh cilantro and lemon wedges.
