Serves 6
40 min
Garam Masala Chicken Curry
Recipe GLPR53f6e719e4532c
A fragrant and creamy Indian-style chicken curry made with coconut milk, warming spices, and tender chicken thighs. The aromatic blend of garam masala, turmeric, and fresh ginger creates a rich sauce that's perfect served over rice. This restaurant-quality curry comes together in about 40 minutes and serves six.
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Ingredients
2 tablespoons ghee
1½ pounds boneless, skinless chicken thighs
1 large yellow onion, chopped fine
2 teaspoons fine sea salt
1 tablespoon garlic, minced
2 tablespoons fresh ginger, finely grated
1 tablespoon turmeric
2 tablespoons garam masala
¼ teaspoon cayenne pepper
1 cup diced tomatoes
2 cups coconut milk
fresh cilantro, chopped, for serving
Directions
Heat the ghee in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once the ghee is hot and shimmering, add the chicken thighs and cook, stirring occasionally, until they turn opaque on the outside, about 4–5 minutes. Add the chopped onion and reduce the heat to medium. Sprinkle the salt over the mixture and stir well. Continue cooking, stirring frequently, until the onion becomes soft and translucent, approximately 10 minutes.
Add the minced garlic and grated ginger to the pot and stir continuously for about 1 minute until fragrant. Sprinkle the turmeric, garam masala, and cayenne pepper over the chicken and onions. Stir well to ensure all the ingredients are evenly coated with the spices and cook for another minute to bloom the spices.
Pour in the diced tomatoes and coconut milk, stirring to combine. Bring the mixture to a gentle simmer over medium heat. Cook uncovered, stirring occasionally, for about 20 minutes, until the chicken is very tender and shreds easily with a fork, and the sauce has thickened slightly. The chicken should reach an internal temperature of 165°F.
Ladle the curry into serving bowls and top with fresh chopped cilantro. Serve warm over steamed rice or with flatbread.
