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Close up of creamy chicken curry in a bowl with cilantro garnish

Chicken Curry

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 1 lb boneless , skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons vegetable oil
  • 1 large yellow onion, finely diced
  • 3 garlic cloves , minced
  • 1 tablespoon fresh ginger, grated
  • 1 cup tomato puree
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 0.5 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 0.5 cup plain yogurt, whisked
  • 0.25 cup fresh cilantro, chopped

Method
 

  1. Heat vegetable oil in a large heavy-bottomed pan over medium heat.
  2. Add diced onions and sauté until translucent and golden brown, about 10 minutes.
  3. Incorporate minced garlic and grated ginger, stirring constantly for 1 minute until aromatic.
  4. Add curry powder, turmeric, cumin, and chili powder, stirring for 30 seconds to toast the spices.
  5. Add chicken pieces to the pan and cook until browned on all sides, approximately 5-7 minutes.
  6. Stir in the tomato puree and salt; cover the pan and reduce heat to medium-low.
  7. Simmer for 20 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
  8. Remove from heat and stir in the whisked yogurt to create a creamy texture.
  9. Garnish with chopped cilantro and serve hot.