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Best chicken curry recipe

Ingredients (serves 4): 1.5 lb (700 g) chicken thighs or breasts, cut into bite-size pieces; 1 large onion, finely chopped; 3–4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp curry powder or 1–2 tbsp garam masala (plus more to taste); 1 tsp ground turmeric; 1 tsp ground cumin; 1/2–1 tsp chili powder (option

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  1. Best Chicken Curry Recipe (en-US)

    Ingredients (serves 4): 1.5 lb (700 g) chicken thighs or breasts, cut into bite-size pieces; 1 large onion, finely chopped; 3–4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp curry powder or 1–2 tbsp garam masala (plus more to taste); 1 tsp ground turmeric; 1 tsp ground cumin; 1/2–1 tsp chili powder (optional); 1 can (14 oz/400 g) crushed tomatoes or tomato puree; 1 can (13–14 oz/400 ml) coconut milk; 2 tbsp oil; salt and black pepper; 2 tbsp chopped cilantro (optional); juice of 1/2 lemon (optional). Steps: 1) Season chicken with salt and pepper. 2) Heat oil in a large pot over medium-high heat. Sauté onion until soft and lightly golden (6–8 min). Add garlic and ginger; cook 30–60 seconds. 3) Stir in spices (curry powder/garam masala, turmeric, cumin, chili). Cook 30 seconds to bloom flavors. 4) Add tomatoes; simmer 5–8 minutes until slightly thickened. 5) Add chicken and cook until no longer pink, 8–12 minutes, stirring occasionally. 6) Pour in coconut milk; simmer gently 5–10 minutes. Adjust salt, pepper, and spice. Finish with cilantro and a squeeze of lemon if desired. Serve with rice or naan.

  2. Tips for the Best Flavor

    For richer curry, brown the chicken well before adding tomatoes. If it’s too thick, add a splash of water or stock. For deeper spice, let the curry simmer 15–20 minutes after adding coconut milk. Use full-fat coconut milk for a creamier texture.

  3. Professional-care note (food safety)

    Chicken should reach an internal temperature of 165°F (74°C). Refrigerate leftovers within 2 hours and reheat thoroughly before eating.

FAQ

Can I use chicken breast instead of thighs?

Yes—breast cooks faster. Simmer until just cooked to avoid dryness.

What can I substitute for coconut milk?

Use heavy cream or plain yogurt (add off-heat to prevent curdling), or use a dairy-free alternative like cashew cream.

How do I store and reheat leftovers?

Store in an airtight container for up to 3–4 days. Reheat gently on the stove or microwave until steaming hot.

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