Sunrise-Spiced Chicken Curry with Turmeric and Coriander
A vibrant chicken curry inspired by the golden hues of sunrise, infused with warming spices and fresh coriander. This indian-inspired chicken ready in about 45 minutes pairs chicken thighs, boneless and skinless, turmeric powder, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 lb chicken thighs, boneless and skinless
- 1 tsp turmeric powder
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp red chili powder
- 4 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 medium onion, finely chopped
- 1 cup tomato puree
- 1/4 cup coriander leaves, chopped
- 3 tbsp vegetable oil
- 1 tsp salt
- 1 cup water
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large pan over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent and fragrant.
- Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
- Step 3: Add 1 tsp turmeric powder, 1 tbsp ground coriander, 1 tsp ground cumin, and 1/2 tsp red chili powder, stirring constantly for 30 seconds to toast the spices.
- Step 4: Pour in 1 cup tomato puree and 1 tsp salt; cook for 5 minutes, stirring occasionally, until the sauce thickens and deepens in color.
- Step 5: Add 1 lb boneless, skinless chicken thighs cut into bite-sized pieces, stirring to coat with the sauce. Cook for 2 minutes.
- Step 6: Pour in 1 cup water, bring to a simmer, cover, and reduce heat to low. Cook for 20 minutes until chicken is tender and the curry is slightly thickened.
- Step 7: Remove from heat and stir in 1/4 cup chopped fresh coriander leaves. Serve hot with rice or flatbread.
Frequently asked questions
How long does Sunrise-Spiced Chicken Curry with Turmeric and Coriander 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 Sunrise-Spiced Chicken Curry with Turmeric 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 turmeric powder from drying out.
Can I substitute ingredients in Sunrise-Spiced Chicken Curry with Turmeric 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 Sunrise-Spiced Chicken Curry with Turmeric 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 Sunrise-Spiced Chicken Curry with Turmeric 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.
