One-Pot Chicken Curry

This one-pot chicken curry is a hearty, aromatic dish made with tender chicken simmered in a rich, spiced tomato-based sauce. It’s comforting, deeply flavorful, and perfect for serving over rice or with warm flatbread.

Why You’ll Love This Recipe

This curry delivers bold, layered flavor with minimal effort—all in one pot. It’s a balanced blend of warming spices, juicy chicken, and a luscious sauce, ideal for weeknight meals or casual entertaining. It’s easy to scale, reheats beautifully, and tastes even better the next day.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
‑ Chicken thighs or breasts (boneless or bone-in)
‑ Onion (finely chopped)
‑ Garlic (minced)
‑ Fresh ginger (grated)
‑ Crushed tomatoes or tomato puree
‑ Coconut milk or heavy cream
‑ Olive oil or ghee
‑ Garam masala
‑ Curry powder or turmeric
‑ Ground cumin
‑ Chili flakes (optional)
‑ Salt and pepper
‑ Fresh cilantro (for garnish)

directions

1. Heat oil in a large pot over medium heat. Add onions and cook until soft and golden.
2. Stir in garlic and ginger, cook until fragrant—about 1 minute.
3. Add curry powder, garam masala, cumin, and chili flakes. Toast briefly.
4. Add chicken and sear until browned on all sides.
5. Pour in tomatoes and coconut milk. Stir to combine and bring to a gentle simmer.
6. Cover and simmer for 25–30 minutes, until chicken is fully cooked and tender.
7. Taste and adjust seasoning. Garnish with chopped cilantro.
8. Serve hot with rice, naan, or roti.

Servings and timing

This dish serves 4–6 people. Prep time is 10–15 minutes, with 30 minutes cook time.

Variations

‑ Add potatoes or chickpeas for more substance.
‑ Use paneer or tofu for a vegetarian version.
‑ Stir in spinach or peas for added greens.
‑ Use yogurt instead of cream for a lighter, tangier finish.

storage/reheating

Store leftovers in the refrigerator for up to 4 days in an airtight container. Reheat gently on the stovetop or in the microwave. This curry also freezes well for up to 2 months. Thaw overnight before reheating.

FAQs

Can I make this curry in advance?

Yes, it actually tastes better the next day as the flavors deepen.

Can I use chicken breast instead of thighs?

Yes, though thighs stay juicier during simmering.

Is this curry very spicy?

It has a gentle heat. Adjust chili flakes or powder to your preference.

What can I serve it with?

Basmati rice, naan, roti, or even quinoa work well.

Can I make it dairy-free?

Use coconut milk or plant-based cream to keep it dairy-free.

Do I need to marinate the chicken?

No marination is needed, though you can season the chicken in advance for more flavor.

Can I cook this in a slow cooker?

Yes, after sautéing the aromatics, transfer everything to a slow cooker and cook on low for 4–6 hours.

How thick should the sauce be?

It should coat the chicken but not be overly thick—simmer uncovered if you prefer it thicker.

Can I double the recipe?

Yes, it scales well—just use a larger pot.

What spices can I add for more depth?

Try adding a cinnamon stick or bay leaf during simmering for added complexity.

Conclusion

This one-pot chicken curry is the ultimate comfort dish, combining tender chicken with a spiced, creamy tomato sauce. Whether served for a cozy dinner or made in bulk for leftovers, it’s a flavorful, satisfying meal that belongs in every home cook’s rotation.

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