Signature Chicken Curry
Warm, aromatic and deeply flavorful, this everyday chicken curry lets our Signature Curry Blend do the heavy lifting. A simple base of onion, tomato, ginger and garlic comes together with tender chicken and our gently roasted spice blend for a comforting curry with layers of flavor and gentle warmth.
Finish it as is, or add coconut milk for a mellow, South Indian-inspired variation. For something richer, a splash of heavy cream works beautifully too.
Ingredients
- 2 lb boneless chicken thighs, cut into 1½-inch pieces
- 3 tbsp The Curried Spirits Signature Curry Blend, divided
- 1 large onion, finely chopped or thinly sliced
- 1 large tomato, chopped
- 1 tbsp + 1 tsp fresh ginger, finely grated or minced
- 1 tbsp + 1 tsp garlic, finely grated or minced
- 2½ tbsp neutral oil (we use light olive oil or Coconut oil)
- 1–1¼ cups water, as needed
- ¾ tsp salt, plus more to taste
- Fresh cilantro, for garnish, optional
- A squeeze of fresh lime or lemon juice, optional
- Coconut milk, optional
- Heavy cream, optional
Method
- Season the chicken: Combine the chicken with about half of the Signature Curry Blend and ½ teaspoon salt. Mix well and let rest for about 20 minutes.
- Build the curry base: Heat the oil in a heavy-bottomed pan over medium heat. Add the onion and cook for 7–10 minutes, stirring occasionally, until soft and golden. Add the ginger and garlic and cook for about 1 minute, until fragrant.
- Add the Signature Curry Blend: Reduce the heat slightly and add the remaining curry blend. Stir for 20–30 seconds, just long enough for the spices to bloom in the oil without burning. Add the chopped tomato and remaining salt. Cook for 3–5 minutes, stirring occasionally, until the tomato softens and comes together with the onion and spices.
- Cook the chicken: Add the seasoned chicken and cook over medium-high heat for 4–5 minutes, stirring well so every piece is coated in the curry base. Add 1 cup water and bring to a gentle simmer. Partially cover and cook for 12–15 minutes, or until the chicken is tender and cooked through.
- Finish the curry: Uncover and simmer for a few more minutes until the gravy reaches your preferred consistency. Add a little more water if needed. Taste and adjust the salt. Finish with cilantro and a small squeeze of lime or lemon, if desired.
Make It with Coconut Milk
For a creamier curry with a South Indian touch, use slightly less water when cooking the chicken. Once the chicken is cooked, stir in ½ cup full-fat unsweetened coconut milk.
Simmer gently, uncovered, for 3–5 minutes. Taste and adjust the salt before serving.
Make It Creamy
For a richer, milder version, prepare the curry as directed. Once the chicken is completely cooked, reduce the heat to low and stir in ¼ cup heavy cream.
Simmer gently for 2–3 minutes. The cream should round out the spices without turning the dish into a heavy cream-based curry.
Serving Notes
- Serve hot with steamed basmati rice, jeera rice, naan, roti, or paratha.
- For a thicker curry, simmer uncovered for a few extra minutes before serving.
- For more gravy, add a little additional hot water and adjust the salt to taste.
- A small squeeze of lime or lemon at the end can brighten the finished curry.
TCS Kitchen Note
This recipe was created to let the Signature Curry Blend stand on its own — no additional cumin, coriander, garam masala or other spice blends are needed. The blend brings together gently roasted spices and fragrant curry leaves for a warm, balanced curry with layers of flavor.
Every home has its own curry blend. This is ours.
Spice Used in This Recipe
This curry was created around one blend — bringing together the spices you need for a flavorful, everyday curry in one jar.
The depth, warmth and aroma come from:
- Signature Curry Blend – a small-batch blend of gently roasted spices and fragrant curry leaves, created for warm, balanced curries with layers of flavor
Using fresh, high-quality spices from The Curried Spirits makes all the difference.
