Quick Aromatic Chicken Curry (Onion, Garlic, and Ginger)
This warm, fragrant chicken curry is fast to make and packed with bold, comforting flavor—perfect for busy weeknights.
Ingredients
- 1 large onion, finely chopped
- 4–5 garlic cloves, chopped
- 2-inch piece fresh ginger, chopped
- Shortcut: Use a pre-mixed onion–garlic–ginger blend (about 1 to 1.5 cups total)
- 500 g (about 1 lb) chicken thighs or breasts, cut into bite-size cubes
- 2 tbsp oil (vegetable or coconut)
- 1 tsp cumin seeds (optional)
- 1 large tomato, chopped (or 1/2 cup canned tomatoes)
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1 tsp chili powder (adjust to your heat preference)
- Salt, to taste
- 1/2 cup water or coconut milk
- 1 tsp garam masala
- Fresh cilantro, to garnish
Instructions
- Warm the oil in a large pan over medium heat.
- If using cumin seeds, add them first and let them crackle for a few seconds.
- Add the onion, garlic, and ginger (or your prepared mix). Cook, stirring often, until deep golden—about 8–10 minutes.
- Stir in the tomatoes and cook until they break down and turn soft and pulpy.
- Mix in turmeric, ground coriander, chili powder, and salt until the masala is well combined.
- Add the chicken and toss to coat thoroughly in the spice mixture. Sauté for 3–4 minutes.
- Pour in the water or coconut milk. Cover and simmer for 15–20 minutes, until the chicken is cooked through and the curry sauce thickens.
- Turn off the heat, then stir in garam masala. Finish with fresh cilantro before serving.
Serving Ideas
- With steamed rice
- Alongside naan or roti
- Spoon it over quinoa for a lighter meal option
