Spiced Chicken Curry Ginger Garlic (Printable)

Vibrant curry with fresh aromatics, served with rice or naan.

# Ingredient List:

→ Chicken

01 - 1.5 lbs boneless skinless chicken thighs cut into bite-sized pieces

→ Marinade

02 - 1/2 cup plain yogurt dairy or coconut-based
03 - 1 tbsp lemon juice
04 - 1 tsp ground turmeric
05 - 1 tsp salt

→ Aromatics and Vegetables

06 - 2 tbsp vegetable oil
07 - 1 large onion finely chopped
08 - 1.5-inch piece fresh ginger peeled and minced
09 - 4 garlic cloves minced
10 - 2 jalapeños seeded and finely chopped
11 - 2 medium tomatoes diced

→ Spices

12 - 2 tsp ground coriander
13 - 1 tsp ground cumin
14 - 1 tsp garam masala
15 - 1/2 tsp ground cinnamon
16 - 1/2 tsp chili powder
17 - 1/4 tsp ground black pepper

→ Additional

18 - 1/2 cup water or low-sodium chicken broth
19 - 2 tbsp fresh cilantro chopped for garnish

# Directions:

01 - Combine chicken pieces with yogurt lemon juice turmeric and salt in a large bowl. Mix thoroughly to coat all pieces evenly. Allow to marinate for minimum 15 minutes or up to 2 hours for enhanced flavor penetration.
02 - Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add chopped onions and cook stirring occasionally until golden brown and softened approximately 5 to 7 minutes.
03 - Add minced ginger garlic and chopped jalapeños to the skillet. Sauté for 2 to 3 minutes until fragrant and raw aroma dissipates being careful not to burn the garlic.
04 - Stir in diced tomatoes and cook for 4 to 5 minutes until softened and beginning to break down forming a base for the curry sauce.
05 - Sprinkle in coriander cumin garam masala cinnamon chili powder and black pepper. Stir constantly to coat vegetables and cook for 1 minute allowing spices to bloom and release essential oils.
06 - Add marinated chicken pieces to the pan. Cook stirring frequently for approximately 5 minutes until chicken is lightly browned on all edges.
07 - Pour in water or chicken broth using liquid to deglaze the pan and scrape up browned bits from bottom. Bring to gentle simmer cover and cook for 15 to 20 minutes until chicken is cooked through and sauce has thickened to desired consistency.
08 - Taste curry and adjust salt or heat level as needed. Transfer to serving dish garnish generously with chopped fresh cilantro and serve hot accompanied by steamed basmati rice or warm naan bread.

# Expert Tips:

01 -
  • The yogurt marinade makes the chicken impossibly tender while infusing it with flavor
  • Building the spice blend from scratch creates layers of warmth that hit different senses
  • One pot, minimal cleanup, and the leftovers taste even better the next day
02 -
  • The curry sauce will continue thickening as it stands off the heat, so don't worry if it seems slightly loose when you first turn off the stove
  • Garam masala varies by brand, so start with less if you're using a new brand and taste as you go
03 -
  • Pat the chicken dry before marinating for better adhesion of the yogurt mixture
  • If your sauce is too thick, thin it with coconut milk instead of water for extra richness

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