Chicken Curry

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Originally proposed by Alice on Feb 18, 2026

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Chicken curry or curry/curried chicken is a South Asian dish originating from the Indian subcontinent. It is common in the cuisine of the Indian subcontinent, Caribbean, Southeast Asia, Great Britain, and South Africa. A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. Outside of South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

Source: Wikipedia (Chicken curry)

Onion browning and spice blooming form a robust flavor base.

Weeknight-friendly stovetop curry.

Ingredients

  • 1 1/2 lb boneless chicken thighs
  • 2 tbsp neutral oil
  • 2 medium onions, sliced
  • 3 garlic cloves, minced
  • 1 tbsp grated ginger
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 1 (14 oz) can diced tomatoes
  • 1/2 cup water or stock
  • Kosher salt, to taste
  • Chopped cilantro, for finishing

Method

  1. Cook onions in oil over medium heat until deep golden and sweet, 12 to 15 minutes.
  2. Add garlic, ginger, and spices and toast briefly until fragrant.
  3. Add chicken and cook until no longer raw on the surface.
  4. Stir in tomatoes and simmer until chicken is tender and sauce thickens, about 20 minutes.
  5. Finish with cilantro and adjust salt and acidity before serving.

Why These Techniques Work

Browse techniques

Masala base development

Why it works: Concentrates spice and allium flavors before dilution.

Why this recipe uses it: Builds body and depth quickly.

Heat staging and carryover control

Why it works: Managing burner intensity and resting windows prevents overshoot from residual heat after active cooking.

Why this recipe uses it: This sequence relies on brief finishing steps where controlled carryover keeps texture and flavor balanced.

Recipe facts

Cuisine
Indian
Type
Dinner
Difficulty
Medium
Total time
50 minutes
Servings
4 servings
Tools
Chef's knife, Cutting board, Measuring cups and spoons

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