Easy One-Pan Chicken Curry
This Easy One-Pan Chicken Curry is a flavorful and surprisingly simple dish perfect for busy weeknights. Tender chicken thighs are simmered in a rich and fragrant sauce infused with aromatic spices, creating a culinary masterpiece with minimal effort and cleanup.
Equipment
- Large skillet or Dutch oven
- Measuring spoons
- Measuring cups
- Knife
- Cutting board
- Grater
- Paper towels
- Spatula or spoon
- Lid for skillet or Dutch oven
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 green chili, finely chopped optional
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- ½ tsp coriander powder
- ¼ tsp cayenne pepper optional
- Salt and pepper to taste
- 1 tbsp tomato paste
- ½ cup chicken broth or water
- Fresh cilantro, chopped, for garnish
- Cooked rice or naan bread, for serving
Instructions
- Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
- Heat the vegetable oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally.
- Add the minced garlic, grated ginger, and chopped green chili (if using) to the skillet. Cook for another minute, stirring constantly, until fragrant.
- Add the curry powder, turmeric powder, cumin powder, coriander powder, and cayenne pepper (if using) to the skillet. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
- Add the seasoned chicken pieces to the skillet and cook until browned on all sides. Work in batches if necessary to avoid overcrowding the pan.
- Pour in the diced tomatoes (undrained), coconut milk, tomato paste, and chicken broth (or water) into the skillet. Stir to combine, scraping up any browned bits from the bottom of the pan.
- Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Stir occasionally.
- Taste the curry and adjust the seasoning as needed.
- Garnish with fresh cilantro and serve hot over cooked rice or with warm naan bread.
Notes
For extra creamy curry, stir in a tablespoon or two of heavy cream or Greek yogurt at the end of the cooking time. You can add your favorite vegetables to the curry, such as potatoes, peas, carrots, or spinach. If the sauce is too thin after simmering, remove the lid and continue simmering for a few more minutes. If the sauce is too thick, simply add a little more chicken broth or water. The curry can be made 2-3 days in advance and stored in the refrigerator. Curry powder strengths vary, adjust to taste. For a brighter flavor, add a teaspoon of lemon or lime zest at the end. Garnish with chopped nuts for added texture.