Chicken Curry with Coconut Milk and Garam Masala | CookOS

Chicken Curry

Name: Chicken Curry with Coconut Milk and Garam Masala
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil; 1 large onion, thinly sliced; 3 cloves garlic, minced; 1 inch ginger, grated; 1.5 lbs boneless, skinless chicken thighs, cut into chunks; 1 tbsp garam masala; 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 1 can (14.5 oz) diced tomatoes; 1 can (13.5 oz) full-fat coconut milk; salt, to taste; black pepper, to taste; cooked basmati rice, for serving; naan bread, for serving; fresh cilantro, for garnish; lime wedges, for serving

This chicken curry features tender thighs braised in a creamy coconut-tomato sauce with warm spices like garam masala, turmeric, and cumin. It's a comforting, aromatic dish that comes together quickly and pairs perfectly with rice and naan.

🌍Indian 🏷️Chicken curry 🏷️Curry 🏷️Chicken 🏷️Comfort food Weeknight dinner

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Total

40 min

Servings

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

View original recipe

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Ingredients

2 tbsp vegetable oil
1 large onion, thinly sliced
3 cloves garlic, minced
1 inch ginger, grated
1.5 lbs boneless, skinless chicken thighs, cut into chunks
1 tbsp garam masala
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 can (14.5 oz) diced tomatoes
1 can (13.5 oz) full-fat coconut milk
salt, to taste
black pepper, to taste
cooked basmati rice, for servingoptional
naan bread, for servingoptional
fresh cilantro, for garnishoptional
lime wedges, for servingoptional

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Instructions

1
Heat oil in a large pot or Dutch oven over medium heat. Add sliced onions and cook until softened, about 5-7 minutes.
2
Add minced garlic and grated ginger, and cook for another minute until fragrant.
3
Stir in the garam masala, turmeric, cumin, and coriander. Cook for 30 seconds until the spices are toasted.
4
Add the chicken pieces and cook until lightly browned on all sides.
5
Pour in the diced tomatoes (with their juice) and the coconut milk. Season with salt and pepper to taste.
6
Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender.
7
Serve the chicken curry hot over basmati rice, with naan bread on the side. Garnish with fresh cilantro and a squeeze of lime from the wedges.

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Tips & Notes

Pro tips

Toast whole spices briefly in the pan before adding garlic and ginger to deepen their flavor and reduce rawness.
Cut chicken into evenly sized chunks so they cook at the same rate and stay tender throughout.
Simmer gently rather than boil; vigorous heat can toughen the chicken and break the emulsion of the coconut milk.
Taste and adjust salt near the end, as it concentrates as the sauce reduces.

Substitutions

Boneless, skinless chicken thighs → chicken breast (reduce simmer time to 15–18 minutes)
Full-fat coconut milk → lite coconut milk or heavy cream (flavor will be lighter; add cream at the end)
Garam masala → curry powder (use 2 tsp; flavor profile will shift slightly)
Fresh ginger and garlic → 1 tbsp ginger-garlic paste (no change to cooking)

Storage & make-ahead

Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months; reheat gently on the stovetop with a splash of water if needed.

Common Questions

Can I use chicken breast instead of thighs?

You can, but chicken thighs stay more tender and flavorful during simmering. If using breast, reduce cooking time by 5–10 minutes and watch for dryness.

How long does this curry keep?

Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of water if needed.