Simmered Indian Chicken Curry with Warm Spices

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

Tender chicken pieces simmered in a fragrant sauce of curry powder and traditional Indian spices, creating a comforting and flavorful curry perfect for weeknight dinners. This Indian-inspired curry recipe, ready in about 45 minutes, pairs boneless chicken thighs, curry powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 pounds, cut into 1-inch pieces boneless chicken thighs
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 2 tablespoons vegetable oil
• 1 medium, finely chopped yellow onion
• 4 cloves, minced garlic cloves
• 1 tablespoon, minced fresh ginger
• 14 ounces (1 can) diced tomatoes
• 1 cup water
• 1 1/2 teaspoons salt
• 2 tablespoons, chopped for garnish fresh cilantro

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

Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5-7 minutes until translucent and fragrant.
2. Step 2: Stir in 4 minced garlic cloves and 1 tablespoon minced fresh ginger, cooking for 1 minute until aromatic.
3. Step 3: Add 2 tablespoons curry powder, 1 teaspoon ground cumin, 1 teaspoon ground turmeric, 1 teaspoon ground coriander, and 1/4 teaspoon cayenne pepper to the skillet. Stir constantly for 1 minute to toast the spices and blend flavors.
4. Step 4: Add 1.5 pounds boneless chicken thighs cut into 1-inch pieces, stirring to coat the chicken evenly with the spice mixture. Cook for 5 minutes until chicken starts to brown.
5. Step 5: Pour in 14 ounces canned diced tomatoes and 1 cup water, then add 1 1/2 teaspoons salt. Stir to combine, bring to a simmer, cover, and cook on low heat for 20 minutes until chicken is tender and sauce thickens.
6. Step 6: Garnish with 2 tablespoons chopped fresh cilantro before serving with rice or flatbread.