By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
467 cal · 60 min
Spiced Chicken Curry
Recipe GLPR7897184b9855b8
A warming and aromatic chicken curry made with tender chicken pieces cooked in a fragrant blend of toasted cumin, coriander, and warm spices. Onions and tomatoes form a rich base, creating a flavorful sauce that's naturally dairy-free and gluten-free. This classic Indian-style dish is perfect served over rice for a satisfying main course.
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Ingredients
3 pounds Chicken pieces (thighs and breast), skinless
1 tablespoon Vegetable oil
3 Medium onions, sliced
1 tablespoon Cumin seeds
1 tablespoon Coriander powder
1 tablespoon Toasted cumin powder
½ teaspoon Cayenne pepper
to taste Salt
1 tablespoon Minced garlic
4 Plum tomatoes, diced (canned whole tomatoes may be used)
Fresh cilantro leaves for garnish
Directions
Heat the vegetable oil in a large, heavy-bottomed pot or deep skillet over medium-high heat. Once the oil is shimmering, add the cumin seeds and let them toast for about 30 seconds until fragrant, stirring constantly to prevent burning.
Add the sliced onions to the pot and cook, stirring frequently, for 8-10 minutes until the onions are softened and beginning to turn golden brown.
Stir in the minced garlic and cook for 1 minute until fragrant, then add the coriander powder, toasted cumin powder, and cayenne pepper. Stir constantly for about 1 minute to bloom the spices and release their flavors.
Add the chicken pieces to the pot, stirring well to coat them evenly with the spice mixture. Cook for 3-4 minutes, stirring occasionally, until the chicken is lightly browned on the surface.
Add the diced tomatoes (or canned whole tomatoes, breaking them apart) to the pot along with any juices. Stir well to combine with the spices and chicken.
Reduce the heat to medium-low, cover the pot with a lid, and simmer gently for 25-30 minutes, stirring occasionally. The chicken is done when it reaches an internal temperature of 165°F (74°C) for thighs and 165°F (74°C) for breast meat, and the juices run clear when pierced with a fork.
Taste the curry and adjust the seasoning with additional salt if needed. The sauce should be rich, aromatic, and coat the chicken pieces.
Transfer the curry to a serving dish and garnish generously with fresh cilantro leaves. Serve hot over steamed rice or with flatbread if desired.
Comments
This is a solid weeknight curry that checks most boxes for a Charlotte kitchen. All ingredients are standard stock at Harris Teeter, Food Lion, Kroger, and Walmart year-round—no special trips needed. At roughly $2.50–$3.00 per serving (chicken dominates the cost), it's honest for a protein-centered dish. The stated 60 minutes is accurate if you're attentive to chopping and simmering, though a home cook may add 10 minutes for browning and sauce reduction. It feeds four generously and reheats well, making it reliable for meal prep, but the recipe as written doesn't elevate itself beyond competent—no unexpected depth or technique that makes it memorable.
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