Turmeric and Coriander Chicken Curry

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

A vibrant chicken thigh curry with turmeric, ground coriander, cumin, garlic and ginger, finished with fresh coriander. This Indian-inspired chicken recipe, 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 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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Instructions

1. 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.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
3. 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.
4. 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.
5. Step 5: Add 1 lb boneless, skinless chicken thighs cut into bite-sized pieces, stirring to coat with the sauce. Cook for 2 minutes.
6. 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.
7. Step 7: Remove from heat and stir in 1/4 cup chopped fresh coriander leaves. Serve hot with rice or flatbread.