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Chicken Curry

1/3

Chicken Curry

2/3

Chicken Curry

3/3

By smittenkitchen.com

Chicken Curry

Cook:1h

Updated at: Sun, 31 Aug 2025 01:31:17 GMT

Nutrition balance score

Great

Glycemic Index

25

Low

Glycemic Load

4

Low

Nutrition per serving

Calories502.5 kcal (25%)

Total Fat21.4 g (31%)

Carbs18.1 g (7%)

Sugars10.5 g (12%)

Protein58.4 g (117%)

Sodium1209.4 mg (60%)

Fiber4.3 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2.25 poundsboneless skinless chicken thighs

cut into 2-inch pieces

1 cupplain full-fat yogurt

i use greek, with greek, 2% worked too

minced or grated, divided

2 inchginger

piece, minced or grated, divided

2 teaspoonskosher salt

divided, plus more to taste

2 tablespoonsneutral oil

1 teaspooncumin seeds

2 ½ cupsfresh tomatoes

small, diced, from 3 to 4 roma tomatoes

2 tablespoonstomato paste

1 ½ teaspoonsground turmeric

1 teaspoongaram masala

1 tablespoonground coriander

½ teaspooncayenne

or a mild chile powder, such as kashmiri, or to taste

½ cupwater

Instructions

View on smittenkitchen.com

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Notes

26 liked

1 disliked

Delicious

Go-to

Makes leftovers

Spicy

Fresh

Barry· 11 months ago

Really good recipe. I added some mushrooms and freshcayenne chillies, and it turned out great. I'll definitely make this again..

Really good recipe. I added some mushrooms and freshcayenne chillies, and it turned out great. I'll definitely make this again..

Luna· 2 years ago

Makes leftovers

The chicken curry turned out delicious. definitely will make again! Does take lots of prep time though.

The chicken curry turned out delicious. definitely will make again! Does take lots of prep time though.

Monique Smith-Rowe· 3 years ago

anna· 4 years ago

Makes leftovers

made with just under 1/4 tsp of finns super spicy chili, you can barely taste it. maybe a little less water up front, and add more if needed at the end. finn suggests adding a whole cinnamon stick when making the base. Served with fried spiced paneer and coconut rice: one can of coconut milk, one can of water, one can of rice, half a teaspoon of salt, adjust water while cooking.