Spice-Infused Chicken Curry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A warming chicken curry layered with spices inspired by tertiary flavor notes, simmered in a rich tomato and coconut milk sauce. This indian ready in about 50 minutes pairs boneless chicken thighs, vegetable oil, yellow 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

• 1.5 lbs, cut into 1.5-inch pieces boneless chicken thighs
• 3 tbsp vegetable oil
• 1 large, finely chopped yellow onion
• 1 tbsp, grated fresh ginger
• 3 cloves, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/4 tsp cayenne pepper
• 14 oz canned diced tomatoes
• 1 cup coconut milk
• 1 1/2 tsp salt
• 1/4 cup chopped for garnish fresh cilantro

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 large finely chopped yellow onion and sauté for 5 minutes until softened and golden.
2. Step 2: Add 1 tbsp grated fresh ginger and 3 minced garlic cloves, cooking for 1 minute until fragrant. Then stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1 tsp garam masala, and 1/4 tsp cayenne pepper, cooking for 2 minutes to toast the spices.
3. Step 3: Add 1.5 lbs boneless chicken thighs cut into 1.5-inch pieces, stirring to coat with spices. Sauté for 5 minutes until chicken starts to brown.
4. Step 4: Pour in 14 oz canned diced tomatoes and 1 cup coconut milk, stirring to combine. Bring to a simmer, reduce heat to low, cover, and cook for 25 minutes until chicken is tender and sauce thickens.
5. Step 5: Season with 1 1/2 tsp salt, stir well, and garnish with 1/4 cup chopped fresh cilantro before serving with steamed rice or flatbread.