Saffron-Infused Chicken Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A fragrant Indian-style chicken curry simmered in creamy coconut milk and delicately infused with saffron strands for an aromatic finish. This Indian recipe, ready in about 45 minutes, pairs boneless skinless chicken thighs, vegetable oil, onion 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, cut into 1-inch pieces boneless skinless chicken thighs
• 2 tbsp vegetable oil
• 1 large, finely chopped onion
• 4, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp red chili powder
• 1/2 cup tomato puree
• 1 cup coconut milk
• 1/4 tsp soaked in 2 tbsp warm water saffron threads
• 1 tsp salt
• 1/4 cup chopped, for garnish fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 large finely chopped onion and sauté for 5-6 minutes until soft and golden.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 1 tsp ground turmeric, 1 tsp ground coriander, 1 tsp ground cumin, and 1/2 tsp red chili powder. Cook for 1 minute to bloom the spices.
4. Step 4: Add 1 lb cut chicken thighs and 1/2 cup tomato puree. Stir well and cook for 5 minutes until chicken is lightly browned.
5. Step 5: Pour in 1 cup coconut milk and the saffron threads soaked in 2 tbsp warm water. Stir to combine and bring to a gentle simmer.
6. Step 6: Cover and cook for 15 minutes over low heat until the chicken is tender and the sauce thickens slightly.
7. Step 7: Season with 1 tsp salt and garnish with 1/4 cup chopped fresh cilantro before serving with basmati rice or naan.