Slow-Cooked Chicken Curry with Toasted Cumin and Coriander
Tender chicken pieces simmered in a rich tomato-based sauce with toasted cumin and coriander, finished with a hint of coconut milk. This indian-inspired chicken ready in about 45 minutes pairs chicken thighs, vegetable oil, onion 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
- 680g chicken thighs
- 3 tbsp vegetable oil
- 150g onion
- 200g tomatoes
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp turmeric
- 1/4 tsp red chili powder
- 1 cup coconut milk
- 1/2 tsp salt
- to taste cilantro
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large pot over medium-high heat. Add 1 tsp cumin seeds and 1 tsp coriander seeds, and toast for 1 minute until fragrant.
- Step 2: Add 150g finely chopped onion and sauté for 5 minutes until golden brown.
- Step 3: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 2 minutes until raw smell disappears.
- Step 4: Add 200g chopped tomatoes, 1/2 tsp turmeric, and 1/4 tsp red chili powder, and cook for 5 minutes until tomatoes break down and oil separates.
- Step 5: Add 680g chicken pieces, 1/2 tsp salt, and 1 cup coconut milk. Bring to a simmer, reduce heat to low, cover, and cook for 25 minutes until chicken is tender.
- Step 6: Garnish with fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Chicken Curry with Toasted Cumin and Coriander take to make?
Total time is about 45 minutes (20 min prep + 25 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 Slow-Cooked Chicken Curry with Toasted Cumin and Coriander?
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 Slow-Cooked Chicken Curry with Toasted Cumin and Coriander?
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 Slow-Cooked Chicken Curry with Toasted Cumin and Coriander 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 Slow-Cooked Chicken Curry with Toasted Cumin and Coriander?
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.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
