Authentic Madras-Style Chicken Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A fragrant, spicy curry with fresh curry leaves, cumin, and creamy coconut milk, simmered to perfection. This Indian recipe, ready in about 50 minutes, pairs chicken thighs, coconut milk, curry leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb chicken thighs
• 1 cup coconut milk
• 10 fresh curry leaves
• 1 tsp cumin seeds
• 2 finely chopped green chiles
• 1 medium, diced onion
• 3 cloves, minced garlic
• 1 tbsp grated ginger
• 1 medium, diced tomato

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat 1 lb chicken thighs dry and season with salt. Heat 1 tbsp oil in a heavy pot over medium-high heat until shimmering, then sear chicken for 4 minutes per side until browned. Remove and set aside.
2. Step 2: In the same pot, add 1 tsp cumin seeds and 10 fresh curry leaves, sautéing for 30 seconds until fragrant. Add 1 medium diced onion, 3 minced garlic cloves, 1 tbsp grated ginger, and 2 finely chopped green chiles, cooking for 5 minutes until onion is translucent.
3. Step 3: Stir in 1 medium diced tomato and cook for 3 minutes until it breaks down. Add 1 cup coconut milk and bring to a gentle simmer, then return chicken to the pot.
4. Step 4: Cover and simmer on low heat for 25 minutes until chicken is tender and sauce has thickened to coat the back of a spoon, stirring occasionally to prevent sticking.