Simmered Indian Chicken Curry with Warm Spices

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 45 minutes pairs tablespoons curry powder, teaspoon ground cumin, teaspoon ground turmeric 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.

Prep: 15 min Cook: 30 min Serves 4 Indian cuisine 350 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Simmered Indian Chicken Curry with Warm Spices 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 Simmered Indian Chicken Curry with Warm Spices?

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 tablespoons curry powder from drying out.

Can I substitute ingredients in Simmered Indian Chicken Curry with Warm Spices?

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 Simmered Indian Chicken Curry with Warm Spices 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 Simmered Indian Chicken Curry with Warm Spices?

Indian curry 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.

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