Easy Weeknight Chicken Curry
A quick and flavorful Indian chicken curry, rich with aromatic spices, ginger, garlic, and a tangy tomato base. Perfect for a satisfying weeknight meal.
Ingredients
- 500 grams boneless chicken cut into 1-inch pieces
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon garam masala
- 1 teaspoon red chili powder optional
- 2 tablespoons white vinegar
- 1 tablespoon ginger garlic masala or 1 tbsp ginger paste + 1 tbsp garlic paste
- 1 green chili slit lengthwise or finely chopped
- 1 cup chopped fresh tomatoes or 1 (14.5 oz) can diced tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons vegetable oil
- 1 medium onion finely chopped
- 0.5 cup water or chicken broth
Instructions
- In a bowl, combine the chicken pieces with ground cumin, ground coriander, turmeric powder, garam masala, red chili powder (if using), vinegar, ginger garlic masala, and green chili. Mix well and let marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- Heat vegetable oil in a large pot or deep skillet over medium heat. Add the finely chopped onion and sauté until golden brown and softened, about 5-7 minutes.
- Add the marinated chicken mixture to the pot. Stir in the chopped fresh tomatoes and tomato paste. Cook for 5-8 minutes, stirring occasionally, until the chicken is lightly browned and the spices are fragrant.
- Add 1/2 cup of water or chicken broth and salt to taste. Bring the curry to a simmer, then reduce heat to low, cover the pot, and let it cook for 15-20 minutes, or until the chicken is tender and cooked through, and the sauce has thickened to your desired consistency.
- Taste and adjust seasonings if necessary. Garnish with fresh cilantro before serving.
Notes
Serve with basmati rice, naan bread, or roti. For a creamier curry, stir in 1/2 cup of coconut milk or heavy cream in the last 5 minutes of cooking. Adjust green chili to your spice preference.