Recipe: Creamy Curried Chicken

Our Creamy Chicken Curry recipe is great year-round, and particularly in warmer months when cumin, coriander and turmeric will help keep the body cool. Speaking of spices keeping you cool, you can read about the best spices to beat the heat this summer. Serve with basmati rice or naan bread (or both!) for a perfect meal for four. 

Preparation time: 20 minutes, plus 1 hour for the marinade

Cooking time: 35 minutes

Serves: 4



1 1/2 pounds boneless, skinless chicken thighs 

1 1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon ground turmeric

1/4 teaspoon cayenne pepper



4 large garlic cloves, peeled

1/2-inch piece of ginger, peeled

3/4 cup chicken stock or low sodium chicken broth

1 cup canned diced tomatoes 

1/2 medium yellow onion, peeled and finely chopped (1 cup)

3 tablespoons Canola oil

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1/8 teaspoon ground turmeric

1/2 teaspoon garam masala

3 tablespoons Greek yogurt

1/2 cup heavy cream

1/4 teaspoon kosher salt



  1. Place all of the chicken spices in a small mixing bowl and mix together thoroughly with a whisk. Rub spice mixture all over the chicken, then place in the fridge for at least one hour and up to 4 hours.
  2. Peel the ginger and the garlic and place in a blender with 2 ounces of the chicken broth and blend until it turns into a smooth paste.
  3. Place a 12-inch sauté pan or a wide shallow pot onto the stove and turn onto high heat. Add the canola oil to the pan and heat until shimmering. Place the chicken pieces into the pan in an even layer, leaving 1-2 inches between each piece. Sear the chicken in batches in the pan, flipping occasionally until the pieces are golden brown on all sides. Once they are cooked remove the pieces from the pan and place them on a large plate (there should be no more than 2 batches).
  4. Add the onion to the pan, season with the kosher salt and sauté until light brown (about 4-5 minutes). Pour the ginger and garlic paste into the pan and cook for about 1 minute while stirring, or until the chicken broth has cooked off. 
  5. Turn the heat to medium low and add all of the spices to the pan except for the garam masala. Cook the spices for 20 seconds while stirring, being careful not to burn them. 
  6. Add the tomato to the pan and cook for about 4-5 minutes or until the tomato liquid has evaporated. 
  7. Add the yogurt to the pan and stir until incorporated.
  8. Add the remaining chicken broth, then add the chicken pieces and any chicken juice that has accumulated on the plate to the pan. 
  9. Cover the pan and cook on low heat for 15 minutes.
  10. Remove the lid and stir in the cream and garam masala. Allow to cook for 4-5 minutes or until the sauce has thickened enough to coat a spoon.