Indian Inspired Chicken and Vegetable Curry
Main Ingredients
Aromatic Base
Spice Blend
Sauce Base
Vegetables
Finishing & Serving Suggestions
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Heat Dutch Oven
Place a 6.5-quart Dutch oven on the stove over high heat.
Season Chicken
Season 2 lbs (1 kg) of boneless, skinless chicken thighs generously with salt on both sides.
Sear Chicken
Add 3 tablespoons of neutral oil to the hot Dutch oven. Place the seasoned chicken thighs in the hot oil, skin-side down if applicable, and for on the first side until nicely browned.
Flip Chicken
Flip the chicken thighs and continue cooking for another until about 90% cooked through.
Remove Chicken
Remove the chicken thighs from the pot and place them on a sheet tray to rest, reserving any accumulated juices.
Prepare Aromatic Base
In a food processor, combine 1 medium white onion (chopped into large rustic chunks), 2-3 inches (5-7 cm) of sliced ginger (no need to peel), and 5-7 large garlic cloves. Process for about until a paste forms.
Add Aromatics to Pot
Add the processed onion, ginger, and garlic paste to the Dutch oven with the remaining chicken fat and browned bits. Add a strong pinch of salt (about 1 tsp).
Cook Aromatics
Stir the aromatic paste with a wooden spoon, scraping up any browned bits from the bottom of the pot. Cook over high heat for until softened and fragrant.
Add Spices and Tomato Paste
Add 15g curry powder, 5g chili powder, 5g cumin, 5g turmeric, 15g garam masala, and 1-2g cayenne pepper (adjust to taste) to the pot. Add 25g (a large spoonful) of tomato paste.
Bloom Spices
Stir everything to combine and fry for to until fragrant and glazing the bottom of the pot.
Add Liquids
Pour in 300g (1.5 cups) of water and 1/2 can (14 oz) of tomato puree. Stir to combine.
Simmer Sauce
Bring the sauce to a full, ripping over medium-high heat. Cover with a lid and cook for , stirring at least once, until the vegetable base is fully softened and the flavors are integrated.
Chop Chicken
While the sauce , chop the chicken thighs into 3/4 inch (2cm) pieces.
Add Chicken to Sauce
Add the chopped chicken and any accumulated juices back into the sauce. Stir to combine and bring the pot back to a over medium-high heat.
Season Sauce
Add a nice pinch of salt (3-5g) and a small pinch of sugar to the sauce to balance the tartness of the tomatoes.
Add Vegetables and Cream
Add an extra-large handful of fresh baby spinach, 50-75g (1/2 cup) of frozen peas, and 30-40g (1/4 cup) of heavy cream to the pot.
Wilt Vegetables
Stir everything to combine. Cover with a lid and cook for another minute or so over medium heat until the spinach is wilted and the peas are no longer frozen.
Taste and Adjust
Taste the curry for salt level and adjust if necessary.
Prepare Rice
Microwave a cup of frozen Indian Basmati rice for .
Prepare Naan
store-bought naan in a toaster for until crispy.
Serve
Place a few large spoonfuls of the chicken curry over the microwaved rice. Garnish with fresh cilantro. Serve with naan.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Heavy cream?
- 3/4 cup whole milk + 1/4 cup melted butter — Good for sauces, not whipping.
- Equal parts evaporated milk
- Full-fat coconut milk (1:1) — Adds mild coconut flavor.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Helpful Tips
Small details that can improve the final result.
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