Creamy Indian Chicken Curry

Creamy Indian Chicken Curry

Calories: 617

Protein: 40 g

Prep: 15 min  |  Cook: 35-40 mins

Serves: 4

Ingredients:

For Curry

  • Boneless chicken thighs (pre-marinated): 700g / 24.7 oz total

  • Coconut oil: 4g / 0.14 oz / 1 tsp

  • Onion: 150g / 5.3 oz / 1 medium, diced

  • Garlic: 16g / 0.6 oz / 4 cloves, minced

  • Fresh ginger: 10g / 0.35 oz / 1 Tbsp, grated

  • Red curry paste: 30g / 1.1 oz / 2 Tbsp

  • Curry powder: 7g / 0.25 oz / 1 Tbsp

  • Ground cumin: 2.5g / 0.09 oz / 1 tsp

  • Paprika: 2.5g / 0.09 oz / 1 tsp

  • Turmeric: 1.5g / 0.05 oz / ½ tsp

  • Tomato paste: 15g / 0.5 oz / 1 Tbsp

  • Coconut milk (light): 300ml / 10.1 fl oz

  • Water or chicken broth: 250ml / 8.5 fl oz / 1 cup

  • Red bell pepper: 150g / 5.3 oz / 1 large, sliced

  • Honey: 21g / 0.75 oz / 1 Tbsp

  • Plain Greek yogurt: 15g / 0.5 oz / 1 Tbsp

  • Salt and pepper, to taste

Fresh cilantro, to garnish (optional)
 

For Rice:

  • Jasmine rice (uncooked): 280g / 9.9 oz / 1½ cups

  • Water: 460ml / 15.5 fl oz / 2-2.5 cups
    (Yields ~700g cooked rice - serves 4 at 150g per person, with buffer for any that sticks to the bottom)

  

Directions

1. Cook the rice.

2. Brown the chicken: Heat coconut oil in a large skillet or pot over medium-high heat. Add chicken thighs and cook 4–5 minutes per side until browned. Remove and set aside.

3. Build the curry base: In the same pan, add diced onion and cook 5–7 minutes until softened. Add garlic, ginger, red curry paste, curry powder, cumin, paprika, turmeric, and tomato paste. Cook 1 minute, stirring constantly so spices don't burn.

4. Make the sauce: Pour in coconut milk and water or broth. Stir well and scrape up any browned bits from the pan.

5. Simmer: Add sliced bell pepper and return chicken to the pan. Simmer partially uncovered for 15–20 minutes until the sauce thickens slightly.

6. Finish: Reduce heat to low. Stir in honey and Greek yogurt. Season with salt and pepper.

7. Serve with 150g cooked jasmine rice per serving. Garnish with fresh cilantro if desired.

Meal Prep Instructions

  • Batch Ahead: This recipe is already 4 servings - make the full batch at once and divide into containers.

    The curry actually tastes better the next day as the spices deepen overnight.

  • Storage: Refrigerate curry and rice separately in airtight containers for up to 4 days. Freeze curry (without rice) for up to 2 months - rice is best made fresh or stored no more than 3 days.

  • Reheat: Microwave curry 2–3 minutes, stirring halfway. Add a splash of water or broth if the sauce has thickened too much. Reheat rice separately with a small splash of water, covered, for 1–2 minutes.

    Coach's Tip:
    Pre-mix the dry spices (curry powder, cumin, paprika, turmeric) in a small jar so you can pull this recipe together quickly on a busy night.

DinnerTameika Gentles