Indian-Spiced Chicken Curry with Coconut and Tomatoes
A fragrant chicken curry simmered in a spiced coconut tomato sauce, perfect for pairing with basmati rice or naan. This indian-inspired chicken ready in about 45 minutes pairs coconut milk, diced tomatoes (canned), medium onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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, boneless and skinless, cut into chunks
- 1 cup coconut milk
- 1 cup diced tomatoes (canned)
- 1 medium onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp vegetable oil
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp chili powder
- 1 tsp salt
- 2 tbsp fresh cilantro, chopped
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering. Add 1 finely chopped medium onion and sauté for 5 minutes until translucent and soft.
- Step 2: Add 4 minced garlic cloves and 1 tbsp grated ginger; cook for 1 minute until fragrant.
- Step 3: Stir in 1 tsp turmeric, 1 tsp cumin, 1 tsp coriander, 1 tsp garam masala, and 1/2 tsp chili powder; cook for 30 seconds to toast the spices.
- Step 4: Add 1 lb chicken thigh chunks and 1 tsp salt; cook for 5 minutes, stirring occasionally, until chicken is lightly browned.
- Step 5: Pour in 1 cup diced canned tomatoes and 1 cup coconut milk; bring to a simmer, reduce heat to low, cover, and cook for 20 minutes until chicken is cooked through and sauce thickens.
- Step 6: Remove from heat and stir in 2 tbsp chopped fresh cilantro. Serve hot with basmati rice or naan.
Equipment for this recipe
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Frequently asked questions
How long does Indian-Spiced Chicken Curry with Coconut and Tomatoes take to make?
Total time is about 45 minutes (15 min prep + 30 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 Indian-Spiced Chicken Curry with Coconut and Tomatoes?
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 coconut milk from drying out.
Can I substitute ingredients in Indian-Spiced Chicken Curry with Coconut and Tomatoes?
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 Indian-Spiced Chicken Curry with Coconut and Tomatoes 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 Indian-Spiced Chicken Curry with Coconut and Tomatoes?
Indian chicken 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.
