I developed this easy Indian chicken curry for busy days when I wanted something cozy without pulling out a dozen spice jars. The chicken marinates overnight in yogurt, onion, garlic, and my homemade curry powder before gently simmering in tomato sauce. Finished with spinach and fresh coriander, it’s a simple dinner I never seem to tire of.
The Dinner That Never Let Me Down
There was a season after Miss Raha was born when I had very little time—and even less energy. Like so many new mums, I was running on broken sleep, trying to nourish myself while caring for everyone else. Complicated dinners simply weren’t happening.
So I started making this curry.
I’d stir together the marinade the night before while the kitchen was quiet. The next day, all I had to do was tip everything into a pan, add tomato sauce and water, then let it quietly simmer while life happened around me.
I made it several times in one week. Because it was exactly what I wanted to eat.
The chicken thighs become unbelievably tender, the authentic curry powder vibe creates the kind of rich, authentic flavour you’d expect from an epic curry, and the sauce is rich without being weighed down by lots of oil. A few handfuls of spinach disappear into the pot at the end, and suddenly dinner feels nutritionally complete.
These days, we almost don’t need the recipe anymore. We’ve made it so many times we cook it with our eyes closed. Served over fluffy Basmati Rice, it’s still one of those meals that makes the whole kitchen feel calm again.
This Is Where My Dietitian Brain Gets Excited.
- Skinless chicken thighs are rich in protein (plus they’re lean!) and provide important nutrients like iron and zinc.
- Spinach is an easy way to add more greens, fibre, and antioxidants.
- My curry powder is packed with flavor from a blend of antioxidant-rich spices.
Start With Quality Ingredients
A few ingredients make all the difference in this curry. Everything else is an everyday pantry staple you’ll find in the recipe card below.
- Boneless, skinless chicken thighs: Their natural fat keeps the meat juicy and tender throughout the simmer, giving the curry a richer flavor than chicken breast.
- Plain dahi (yogurt): Gently tenderizes the chicken while helping the marinade cling to every piece.
- Fresh baby spinach: This is one shortcut I never skip. A bag of ready-to-use baby spinach saves time.
Ready? Let’s Cook.
Grab the exact measurements and printable recipe card below.
Cooked this recipe? Leave a star rating and comment below, then tag @desiliciousrd on Instagram so I can see your version. Seeing your curries in your own kitchens is my favourite part.
Easy Indian Chicken Curry With Curry Powder
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Equipment
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non-stick skillet pan
Ingredients
For the Chicken Marinade
- 1 onion large, finely chopped
- ¼ cup yogurt 2%, plain, dahi
- 2½ tsp curry powder
- 1 tsp garlic powder
- 1¼ tsp sea salt
- 8 chicken thighs skinless, boneless (about 800 g)
For the Curry
- 2 tsp olive oil extra virgin
- 1 cup tomato sauce thick
- 1 cup water hot
- 2 cups baby spinach
- ¼ cup cilantro fresh, chopped
Instructions
Marinate the Chicken
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In a large bowl or airtight container, combine the chicken thighs, onion, garlic, curry powder, yogurt, and salt. Mix well until every piece of chicken is evenly coated. For the richest flavour, refrigerate the chicken overnight.
Cook the Curry
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Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the marinated chicken along with all of the marinade.
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Cook for about 10 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
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Pour in the tomato and hot water, then stir well to combine.
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Bring the curry to a gentle boil, then reduce the heat to medium. Cover and simmer for 25 minutes.
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Add the spinach, cover, and cook for 2 minutes, just until it's wilted. The leaves should stay bright, vibrant green.
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Remove the pan from the heat and finish with the cilantro.
Build a Balanced Plate
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My favourite way to serve this curry is over fluffy basmati rice with a side of Cabbage Poriyal and Spicy Cauliflower. It's a combination we come back to again and again.
Video
Notes
Before You Start
- Add the chopped onion directly to the marinade—it’s one less thing to prep when you’re ready to cook.
- Marinate overnight for the deepest flavour, or for at least 30 minutes if you’re short on time.
My Best Curry Tips
- Use a large skillet or Dutch oven so the chicken browns instead of steams.
- Don’t worry if the sauce looks thin after adding the tomato sauce and water—it thickens beautifully as it simmers.
- Add the spinach right at the end so it stays vibrant and fresh.
Leftovers You’ll Love
- Refrigerate for up to 4 days or freeze for 3 months.
Nutrition
The post Easy Indian Chicken Curry With Curry Powder appeared first on Shahzadi Devje, RD CDE MSc | Healthy Indian Recipes | TV Dietitian.
