Fast and Flavorful Chicken Curry
A quick and easy chicken curry that features tender chicken pieces simmered in a rich, aromatic coconut sauce, bursting with flavors from spices like curry, garlic, and ginger.
Ingredients
For the Chicken
- 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1 tsp kosher salt to enhance the chicken's natural flavors
- 0.5 tsp black pepper for a subtle hint of heat
- 1 tsp curry powder for seasoning
For the Sauce
- 2 tbsp neutral oil, divided for perfect searing
- 1 medium yellow onion, finely chopped for sweetness and depth
- 4 cloves garlic, minced for fragrance
- 1 tbsp fresh ginger, grated for a zingy freshness
- 2 tbsp curry powder for robust flavor
- 1 tsp ground cumin for earthiness
- 1/8 tsp cayenne pepper optional for extra heat
- 2 tbsp tomato paste for sweetness and color
- 1 can full-fat coconut milk for a creamy sauce
- 0.5 cup low-sodium chicken broth for additional flavor
For Serving
- 3 cups baby spinach providing color and nutrients
- 1 tbsp fresh lime juice to brighten the dish
- 0.25 cup chopped fresh cilantro for herbaceous note
- to taste salt for adjusting flavors
- as needed cooked basmati rice for serving
Instructions
Preparation
- Toss the chicken pieces in a bowl with salt, pepper, and 1 teaspoon of curry powder until fully coated.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken in a single layer to ensure it sears nicely.
Cooking
- Cook for about 3-4 minutes, turning once, until the chicken is browned but not fully cooked. Transfer the chicken to a plate.
- In the same skillet, add the remaining 1 tablespoon of oil along with the finely chopped onion. Sauté for 4-5 minutes until the onion softens and becomes lightly golden.
- Stir in the minced garlic, grated ginger, curry powder, cumin, cayenne (if using), and tomato paste. Cook for 45-60 seconds until fragrant.
- Pour in the coconut milk and chicken broth, scraping the bottom of the skillet to lift any flavorful bits. Return the chicken and juices to the pan and bring to a gentle simmer.
- Simmer for about 8-10 minutes, or until the chicken reaches an internal temperature of 165°F.
- Stir in the fresh spinach until just wilted. Remove from heat and add lime juice and cilantro.
- Taste and adjust the salt as necessary, then serve hot over basmati rice.
Notes
For richer flavors, consider simmering the curry a bit longer on low heat and avoid overcooking the spinach.