Chicken Curry

Name: Chicken Curry
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 2 tbsp. olive oil; 1 large onion; 6 cloves garlic, crushed with press; 1 red chile, finely chopped; 2 tbsp. finely grated peeled fresh ginger; 1 tbsp. garam masala; 1 tbsp. ground coriander; 2 tsp. sweet paprika; Kosher salt and pepper; 2 tbsp. tomato paste; 1 1/2 lb. boneless, skinless chicken breasts, cut into 2-inch chunks; 1 c. low-sodium chicken broth; 1/4 c. plain full-fat yogurt, plus more for serving; Cooked rice and chopped cilantro, for serving

Our Indian-inspired chicken curry is savory and complex — but you can get it on the table in 30 minutes.

By The Good Housekeeping Test KitchenUpdated: Jan 17, 2020

1 Rating

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Mike Garten

Yields:

6 serving(s)

Total Time:

30 mins

Our fragrant Indian-inspired chicken curry is savory and complex: Garlic, ginger, onion, and spices all contribute to the flavor, yet you can still get it on the table in 30 minutes. One secret: the garam masala, a spice blend typically consisting of cardamom, cinnamon, coriander, black pepper, cloves, cumin. Another: This chicken with curry recipe gets a boost from “blooming” the ground spices in the hot oil, since this sautéing process brings out their aromas. Make sure that your spices haven’t been hanging around in your cabinet for too long — fresh spices make a world of difference in the flavor of the dish.(Organizing your spices is important too!)

Can you use chicken thighs for chicken curry? Absolutely! In many ways, chicken thighs are more forgiving than chicken breasts since it's harder to overcook them. You can sub in the same amount of boneless, skinless chicken thighs, cut into 1-inch pieces, and cook about 3 to 5 minutes longer in the broth. Have a little more time on your hands? Bone-in chicken pieces (drumsticks or thighs) are great because the bones add extra body to the sauce, thickening it naturally without needing to add any starch. You'll have to up the simmering time to about 20 minutes or so, depending on the size of your pieces.

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Ingredients

2 Tbsp. olive oil
1 large onion
6 cloves garlic, crushed with press
1 red chile, finely chopped
2 Tbsp. finely grated peeled fresh ginger
1 Tbsp. garam masala
1 Tbsp. ground coriander
2 tsp. sweet paprika
Kosher salt and pepper
2 Tbsp. tomato paste
1 1/2 lb. boneless, skinless chicken breasts, cut into 2-inch chunks
1 cup low-sodium chicken broth
1/4 cup plain full-fat yogurt, plus more for serving
Cooked rice and chopped cilantro, for serving

Directions

1. Step 1 Heat 2 tbsp oil in large Dutch oven on medium-high.
2. Step 2Add onion and cook, stirring occasionally, until it begins to change color.
3. Step 3Reduce heat to medium and cook, stirring occasionally, until tender, 3 to 4 minutes more.
4. Step 4Stir in garlic and chile and cook 1 minute.
5. Step 5Stir in ginger, garam masala, coriander, paprika and ½ tsp salt and cook, stirring, 2 minutes.
6. Step 6Stir in tomato paste and cook 2 minutes.
7. Step 7Season chicken with ½ tsp each salt and pepper, then add to pot and cook, tossing occasionally, until no longer pink, 5 minutes.
8. Step 8Stir in chicken broth and gently simmer, covered, until chicken is cooked through, 6 to 8 minutes.
9. Step 9Stir in yogurt and serve over rice, sprinkled with cilantro if desired.