Indian Inspired Chicken and Vegetable Curry – Weeknighting
All Ingredients - Main Ingredients
- Boneless, skinless chicken thighs 2 lb (1 kg)
- Neutral oil 3 tablespoons
- Salt 1 teaspoon
- Tomato paste 25g (1 large spoonful)
- Water 300g (1.5 cups)
- Tomato puree 1/2 can (14 oz)
- Salt 3-5g
- Sugar 1 pinch
- Fresh baby spinach 1 extra-large handful
- Frozen peas 50-75g (0.5 cup)
- Heavy cream 30-40g (0.25 cup)
All Ingredients - Aromatic Base
- White onion 1 medium
- Ginger 2-3 inches (5-7 cm)
- Garlic cloves 5-7 large (peeled)
All Ingredients - Spices
- Curry powder 15g
- Chili powder 5g
- Cumin 5g
- Turmeric 5g
- Garam masala 15g
- Cayenne pepper 1-2g
All Ingredients - For Serving
- Frozen Indian Basmati rice 1 cup per serving
- Store-bought naan bread 1-2 pieces per serving
- Fresh cilantro for garnish
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 swaps
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 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 Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
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 and bring it up over high heat.
Season Chicken
Season both sides of the boneless, skinless chicken thighs with a generous pinch of salt. Toss to combine.
Sear Chicken (Side 1)
Add neutral oil to the hot Dutch oven. Place the seasoned chicken thighs, skin-side down (if applicable), into the pot and for .
Prepare Aromatic Base
Grab a food processor for the aromatic base.
Chop Onion
Chop and peel one medium white onion, then cut it into large rustic chunks and add to the food processor.
Slice Ginger
Slice 2-3 inches (5-7 cm) of ginger into coins and add to the food processor (no need to peel if it will be pureed).
Add Garlic
Add 5-7 large peeled garlic cloves to the food processor.
Process Aromatics
Secure the lid and process the vegetables for about until they are broken down into a paste.
Sear Chicken (Side 2)
Flip the chicken thighs and cook for another , until about 90% cooked through and nicely browned on both sides (total cooking time ).
Rest Chicken
Remove the chicken thighs from the pot and place them on a sheet tray to rest, reserving any accumulated juices.
Sauté Aromatics
Add the processed onion, ginger, and garlic paste to the pot with the remaining chicken fat and a strong pinch of salt (at least a teaspoon). Stir with a wooden spoon to the bottom of the pot.
Cook Aromatics
Continue frying the aromatic paste over high heat for until softened and fried.
Add Spices
Add 15g curry powder, 5g chili powder, 5g cumin, 5g turmeric, 15g garam masala, and 1-2g cayenne pepper to the pot.
Bloom Spices & Tomato Paste
Add 25g of tomato paste to the pot. Stir everything to combine and let it fry up and bloom for about .
Add Liquids
Pour in roughly 300g (1.5 cups) of water and half a can (14 oz) of tomato puree. Stir to mix everything.
Simmer Sauce
Bring the sauce to a full, ripping . Cover with a lid and cook for , stirring at least once, to fully tenderize the aromatic vegetables.
Chop Chicken
While the sauce , transfer the chicken thighs to a cutting board and chop them into roughly 3/4-inch pieces. Return the chopped chicken and any accumulated juices to the sheet tray.
Combine Chicken and Sauce
Add the chopped chicken thighs and their juices to 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 curry to balance the flavors.
Add Spinach
Add an extra-large handful of fresh baby spinach to the pot.
Add Peas
Add 50-75g (about 0.5 cup) of frozen peas to the pot.
Add Heavy Cream
Pour in roughly 30-40g (about 0.25 cup) of heavy cream.
Finish Cooking
Stir everything to combine. Pop on the lid and cook for another minute over medium heat until the spinach is wilted and the peas are thawed.
Adjust Seasoning
Taste the curry and adjust the salt level as needed.
Prepare Rice
Place about 1 cup of frozen Indian Basmati rice into a microwave-safe bowl and microwave for until heated through.
Prepare Naan
store-bought naan bread in a toaster for about until warm and crispy.
Serve
Ladle a few large spoonfuls of the chicken curry over the prepared rice. Garnish with fresh cilantro. Serve immediately with naan bread.
Pro Tips
• Using boneless, skinless chicken thighs ensures a flavorful and moist result that won't dry out.
• A food processor significantly speeds up the preparation of the aromatic base (onion, ginger, garlic).
• Don't worry if the chicken isn't fully cooked after searing, as it will finish cooking in the sauce.
• Deglazing the pot with the aromatic vegetables helps incorporate all the flavorful browned bits from the chicken.
• Pre-peeled garlic is a convenient shortcut for quick meals.
• Spinach and frozen peas are excellent 'one-minute vegetables' for quick weeknight additions.
• Toasting store-bought naan in a toaster significantly improves its texture and eating experience.
• Always taste and adjust salt levels at the end for optimal flavor.
Your Notes
Jot down your tweaks — swaps you tried, cook-time adjustments, family reactions. Saved on this device only, and printed with the recipe.
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