Stovetop Chicken Curry with Coconut and Tomato

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A rich and aromatic chicken curry simmered in a blend of coconut milk and fresh tomatoes, infused with warm spices. This Indian-inspired Super Bowl recipe (gluten free), ready in about 50 minutes, pairs chicken thighs, coconut milk, fresh tomatoes 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 rice, quinoa, or a quick salad. 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, boneless and skinless, cut into 1-inch pieces chicken thighs
• 1 cup coconut milk
• 2 medium, diced fresh tomatoes
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 tbsp, freshly grated ginger
• 2 tbsp curry powder
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 cup water
• 1/4 cup, chopped fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until aromatic.
2. Step 2: Add 1 medium finely chopped onion to the skillet and sauté for 5-6 minutes until translucent and lightly golden.
3. Step 3: Stir in 3 minced garlic cloves and 1 tbsp freshly grated ginger, cooking for 1 minute until fragrant.
4. Step 4: Mix in 2 tbsp curry powder, 1 tsp turmeric powder, and 1 tsp salt, stirring constantly for 30 seconds to bloom the spices.
5. Step 5: Add 1 lb boneless, skinless chicken thigh pieces and cook for 5 minutes, stirring frequently until the chicken is sealed and starting to brown.
6. Step 6: Pour in 2 diced medium fresh tomatoes and 1 cup coconut milk, then add 1/2 cup water. Stir well to combine.
7. Step 7: Reduce heat to low, cover, and let simmer for 20 minutes until the chicken is tender and the sauce thickens slightly.
8. Step 8: Remove lid, increase heat to medium, and cook uncovered for 5 minutes to reduce the sauce further if needed.
9. Step 9: Garnish with 1/4 cup chopped fresh cilantro before serving over steamed rice or with warm flatbreads.