Name: Custom-Crafted Creamy Chicken Curry Recipe
Prep time: 20 min
Cook time: PT-488107H17M34S
Total time: PT-488107H17M34S
Cuisine: Indian-Inspired
Ingredients: 1 kg (2 lb) boneless skinless chicken thighs, cut into 1½″ pieces; ¾ cup plain yogurt; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp turmeric; ½ tsp salt; Pinch cayenne (optional); 2 Tbsp vegetable oil or ghee; 1 large onion, finely chopped; 4 garlic cloves, minced; 1 Tbsp grated fresh ginger; 2 tsp curry powder; 1 tsp garam masala; 1 Tbsp tomato paste; 1 cup coconut milk; ½ cup heavy cream or sour cream; 1 tsp sugar or honey (optional); Salt, to taste; Fresh cilantro, chopped (for garnish)

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Why You’ll Love This Recipe

This Custom-Crafted Creamy Chicken Curry is a flavorful, rich, and comforting dish that will have you craving more with every bite. The marinade infuses the chicken with a blend of spices like cumin, coriander, and turmeric, creating a perfectly balanced depth of flavor. Paired with a smooth coconut milk-based sauce and finished with a touch of cream, this curry is indulgent without being overwhelming. Whether you’re cooking for family or entertaining guests, this recipe is sure to impress with its aromatic spices and creamy texture.

Custom-Crafted Creamy Chicken Curry Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the marinade:

1 kg (2 lb) boneless skinless chicken thighs, cut into 1½″ pieces
¾ cup plain yogurt
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp salt
Pinch cayenne (optional)

For the sauce:

2 Tbsp vegetable oil or ghee
1 large onion, finely chopped
4 garlic cloves, minced
1 Tbsp grated fresh ginger
2 tsp curry powder (blend of turmeric, coriander, cumin)
1 tsp garam masala
1 Tbsp tomato paste
1 cup coconut milk
½ cup heavy cream or sour cream
1 tsp sugar or honey (optional)
Salt, to taste
Fresh cilantro, chopped (for garnish)

Directions

Marinate chicken: Combine the chicken pieces with the yogurt and spices. Cover and refrigerate for 20 minutes or up to overnight for maximum flavor.
Sear chicken: Heat the oil or ghee in a large skillet over medium-high heat. Sear the marinated chicken in batches until lightly browned, about 2-3 minutes per side. Set aside.
Build the curry base: In the same pan, add the chopped onions and sauté until golden, about 5-7 minutes. Add the garlic and ginger and stir for 1-2 minutes until fragrant. Sprinkle in the curry powder and garam masala and toast briefly. Stir in the tomato paste and cook for another minute.
Simmer: Pour in the coconut milk, scraping up any browned bits from the bottom of the pan. Return the chicken to the pan along with any juices that have accumulated. Bring to a gentle simmer, cover, and cook for 15-20 minutes, until the chicken is tender.
Finish with cream: Stir in the cream or sour cream. Adjust the sweetness with sugar or honey, and season with additional salt to taste. Simmer for another 5 minutes to allow the sauce to thicken slightly.
Garnish & Serve: Serve the curry over basmati rice or naan bread. Garnish with freshly chopped cilantro and enjoy!

Servings and Timing

Servings: 4-6
Prep time: 20 minutes (plus marinating time)
Cook time: 35-40 minutes
Total time: 55 minutes to 1 hour

Variations

Vegetarian option: Replace the chicken with tofu or chickpeas for a vegetarian version of this creamy curry.
Spicy twist: For more heat, add extra cayenne or some chopped fresh chili peppers to the sauce.
Lighter version: Use light coconut milk and reduce the amount of cream for a lower-fat option while still keeping the curry creamy.
Different meats: This recipe works well with lamb, beef, or shrimp as a substitute for chicken.

Storage/Reheating

Storage: Store leftover curry in an airtight container in the fridge for up to 3 days.
Reheating: Reheat on the stovetop over low heat, adding a splash of water or broth to loosen the sauce if needed. Alternatively, you can microwave it in a microwave-safe container, stirring halfway through.

FAQs

1. Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but thighs are recommended for their tenderness and flavor.

2. How long should I marinate the chicken?

You can marinate the chicken for 20 minutes for a quick flavor boost or up to overnight for a deeper infusion of spices.

3. Can I make this curry ahead of time?

Yes, you can prepare the curry a day ahead. The flavors will meld even more, making it even tastier the next day.

4. Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free naan or serve it over rice.

5. What should I serve with the curry?

Basmati rice or naan bread are great sides. You can also serve it with a simple salad to balance the richness of the curry.

6. Can I freeze this curry?

Yes, you can freeze the curry for up to 3 months. Let it cool completely before transferring to a freezer-safe container.

7. Can I use light coconut milk?

Yes, you can use light coconut milk if you prefer a less rich version of the curry.

8. How can I thicken the curry?

If the curry is too thin, you can simmer it uncovered for a few more minutes to reduce and thicken the sauce.

9. Can I adjust the sweetness?

Yes, you can adjust the sweetness by adding more sugar or honey, depending on your preference.

10. Can I make this curry spicier?

Yes, you can add more cayenne pepper, fresh chilies, or a pinch of chili powder to increase the heat level.

Conclusion

This Custom-Crafted Creamy Chicken Curry is a fantastic meal that combines bold spices, tender chicken, and a rich, creamy sauce. It’s perfect for any occasion, whether you’re looking for a weeknight dinner or a special dish for guests. With customizable variations and easy storage, this recipe is one that you’ll want to make again and again. Enjoy!