Serving illustration. Nutrition is approximate; results vary with ingredients and equipment.
Equipment
- Wide saucepan with lid
- Knife, spoon and thermometer
Before you begin
Use metric weights for the most consistent result. US volumes are approximate; oven temperatures refer to a conventional oven unless stated otherwise.
- This pantry curry is Indian-inspired, not a claim to one regional traditional recipe.
- Coconut drinks sold in beverage cartons are much thinner than canned full-fat coconut milk.
Make it work
- Bitter flavor can come from burned curry powder; keep its toasting step short.
- If the coconut sauce separates slightly, stir gently and lower the heat rather than boiling harder.
Prep 15 min · Cook 35 min
Times are planning estimates. Follow the stated texture and doneness checks; allow longer if your equipment needs it.
Ingredients
- 1 lb 5 oz (600 g) skinless boneless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 1 medium onion (150 g), finely diced
- 3 garlic cloves (9 g), minced
- 1 tbsp (15 g) grated fresh ginger
- 1 tbsp (15 ml) olive oil
- 2 tbsp (12 g) mild curry powder
- One 14-oz can (400 g) crushed tomatoes
- 1 cup (240 ml) full-fat coconut milk, stirred smooth
- 1/2 tsp (3 g) fine salt
- 1/4 cup (10 g) chopped cilantro
Step-by-step method
- Prepare the chicken
Cut chicken into even pieces and pat dry. Stir the coconut milk so solid cream and liquid are blended before measuring. Read the curry powder label, as spice strength and allergens vary. - Soften the onion
Warm oil in a wide saucepan over medium heat. Cook onion 6–8 minutes until soft, then add garlic and ginger for 1 minute, stirring so they do not scorch. - Toast the spices
Add curry powder and stir for 30 seconds. Add chicken and turn it in the aromatic mixture for about 3 minutes. The aim is to coat it, not to cook it fully yet. - Add tomatoes and coconut
Stir in tomatoes, coconut milk and salt. Bring to a gentle simmer, scraping the base clean. Reduce heat so the sauce bubbles slowly; hard boiling can separate coconut milk. - Simmer to doneness
Cook partly covered for 15–20 minutes, stirring occasionally, until the chicken is tender and reaches 165°F (74°C). If the sauce is thin, uncover for the final few minutes. - Finish and serve
Stir in cilantro off the heat. Divide into four bowls. Add small splashes of water if sauce became too thick. Rice and naan are optional sides, not part of these ingredients or macros.
Cook’s notes
A straightforward chicken thigh curry with tomatoes, ginger and coconut milk. It uses a pantry curry blend for an accessible home version.
Storage & reheating
- Refrigerate in shallow covered containers within 2 hours, at 40°F (4°C) or colder; use within 3 days.
- Reheat cooked leftovers until the center reaches 165°F (74°C). Freeze suitable portions for up to 2 months for best quality; thaw in the refrigerator.
Allergens
Check all packaged ingredient labels for additional allergens and cross-contact.
Approximate nutrition
Per serving: 415 kcal · Protein 34 g · Carbohydrates 17 g · Fat 25 g.
Approximate per-serving estimates calculated from ingredient weights using USDA SR Legacy food-composition references and representative proxies. Brands, drained weights, cooking losses and portion sizes change the result; unlisted sides and toppings are excluded.