Census-Rooted Indian Chicken Curry
A rich and aromatic curry inspired by the multicultural flavors of the U.S., featuring tender chicken and a spiced coconut sauce. This indian-inspired asian ready in about 100 minutes pairs chicken thighs, (14 oz) coconut milk, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
- 1.5 lbs chicken thighs
- 1 can (14 oz) coconut milk
- 1 large onion
- 3 cloves garlic
- 1 tbsp ginger
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp garam masala
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tbsp coconut oil
- 1 cup rice
- 1/4 cup cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil and 1 tbsp coconut oil in a large pot over medium heat. Add 1 chopped onion and sauté until golden, 5-7 minutes.
- Step 2: Add 3 minced garlic cloves, 1 tbsp grated ginger, 1 tsp turmeric, 1 tsp cumin, 1 tsp coriander, and 1 tsp garam masala. Cook for 2 minutes until fragrant.
- Step 3: Stir in 2 tbsp tomato paste and 1 can (14 oz) coconut milk. Bring to a simmer, then add 1.5 lbs chicken thighs.
- Step 4: Cover and cook on low heat for 30-35 minutes until chicken is tender and sauce thickens, stirring occasionally.
- Step 5: While the curry cooks, cook 1 cup rice according to package instructions.
- Step 6: Serve 1/2 cup rice with 1/2 cup curry, garnished with 1/4 cup chopped cilantro and a drizzle of coconut oil.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Census-Rooted Indian Chicken Curry take to make?
Total time is about 100 minutes (40 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Census-Rooted Indian Chicken Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Census-Rooted Indian Chicken Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Census-Rooted Indian Chicken Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Census-Rooted Indian Chicken Curry?
Indian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
