Our Chicken Curry Is The Weeknight-Friendly Dinner You Should Reach For

Looking for an easy, weeknight-friendly curry? This chicken curry is IT. It’s rich, saucy, and perfectly spiced (but not too hot!), is made up of simple ingredients you might already have at home, and comes together in under an hour. It’s also incredible from beginning to end, starting with a sauté that’ll have you exclaiming, "Oh! That smells good!" and finishing with leftovers that might be even better the next day.

Yields: 4-6 servings

Prep Time: 20 mins

Total Time: 45 mins


  • 1

    large white onion, coarsely chopped

  • 1

    jalapeño, seeded, coarsely chopped

  • 1

    (2 1/2") piece ginger, peeled, coarsely chopped

  • 8

    cloves garlic, peeled

  • 3 tbsp.

    vegetable oil

  • 2 tbsp.

    curry powder

  • Kosher salt

  • 2 tbsp.

    tomato paste

  • 2 c.

    tomato puree

  • 2/3 c.

    whole-milk yogurt

  • 2 lb.

    boneless, skinless chicken thighs

  • 1 tsp.

    garam masala

  • Basmati rice and chopped fresh cilantro, for serving


  1. In a food processor, pulse onion until a puree forms. If onions get stuck and don’t process correctly, stir with a spoon, cover, and continue to pulse. Transfer onion puree to a small bowl.

  2. In food processor, pulse jalapeño, ginger, garlic, and 1/2 cup water until a paste forms. Transfer to another small bowl; reserve food processor.

  3. In a large pot over medium heat, heat oil. Toast curry powder, stirring, until very fragrant, about 1 minute. Add onion puree; season with salt. Cook, stirring occasionally, until mixture loses most of its moisture and becomes a thick paste, about 5 minutes. Add jalapeño mixture and cook, stirring occasionally, until fragrant, about 1 minute. Add tomato paste and cook, stirring frequently, until paste darkens in color, about 2 minutes more.

  4. Return onion mixture to food processor. Add tomato puree and yogurt. Pulse until sauce is smooth. Return to pot, stir in 1 cup water, and bring to a boil. Reduce heat to low and bring to a gentle simmer.

  5. Pat chicken dry with paper towels; season all over with salt. Add to pot, cover, and cook, stirring every 5 minutes to ensure nothing sticks to bottom of pot, until an instant-read thermometer inserted into thickest part of chicken registers 165°, about 20 minutes; season with salt, if needed. Sprinkle with garam masala and stir to combine.

  6. Divide rice among bowls. Spoon chicken curry over. Top with cilantro.

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