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CuisineAsianIndianChickenDairyMealApplianceOne-Pot or PanBig BatchDutch OvenDinnerComfort Food

Ronica's Chicken Curry

Ronica’s chicken curry is a rich, aromatic dish built on sizzling whole spices, a deeply caramelized onion-garlic-ginger base, and warm, earthy seasonings. Tender chicken simmers in a luscious tomato and coconut milk sauce until flavorful, silky, and perfectly spiced. A final hit of garam masala and fresh lime brightens the curry, balancing heat with warmth and richness. Serve it with basmati rice or roti for a cozy, comforting meal that tastes like it’s been simmering all day.

Ivanna Lopez Guajardo, Ronica Rupan-Tompkins & Kelly Paige
Tasty Team
Total Time

1 hr 5 min

1 hr 5 min

Prep Time

20 minutes

20 min

Cook Time

45 minutes

45 min

Ronica's Chicken Curry
Total Time

1 hr 5 min

1 hr 5 min

Prep Time

20 minutes

20 min

Cook Time

45 minutes

45 min

Ingredients

for 6 servings

  • ⅓ cup ghee, plus more as needed
  • 4 fresh curry leaves
  • 1 teaspoon cumin seeds
  • ½ cinnamon stick, broken in half
  • 8 whole black peppercorns
  • 4 whole cloves
  • 1 large red onion, finely chopped
  • 6 garlic cloves
  • 1 (1-inch) piece fresh ginger, peeled
  • 1 fresh Thai green chile, seeded
  • 1 tablespoon Kashmiri chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • 1 cup canned tomato puree
  • 2 lb boneless skinless chicken thighs, cut into 2-inch pieces
  • 1 cup canned coconut milk (from 1 [13.5-ounce] can)
  • ½ cup water, plus more as needed
  • ½ teaspoon kosher salt, plus more to taste
  • 1 teaspoon garam masala
  • ⅛ teaspoon ground fenugreek
  • 2 tablespoons fresh lime juice, plus more to taste
  • fresh cilantro, for garnish
  • cooked basmati rice, for serving
  • roti, for serving

Nutrition Info

  • Calories 475
  • Fat 34g
  • Carbs 6g
  • Fiber 2g
  • Sugar 2g
  • Protein 37g

Estimated values based on one serving size.

Preparation

  1. Melt the ghee in a large Dutch oven over medium heat. Add the curry leaves, cumin seeds, cinnamon stick pieces, peppercorns, and cloves. Cook, stirring occasionally, until the spices sizzle, the curry leaves crackle, and everything smells warm and fragrant, for 1–2 minutes.
  2. Place the onion, garlic, ginger, and chile in a food processor. Process until very fine and almost paste-like, 2–3 minutes, stopping to scrape down the sides of the bowl as needed. Transfer the mixture to the curry mixture in the Dutch oven. Cook over medium, stirring often, for about 5 minutes, until the mixture thickens, reduces, and turns slightly darker, and you see ghee beginning to separate around the edges.
  3. Stir the chili powder, cumin, coriander, and turmeric into the mixture in the Dutch oven. Cook over medium, stirring constantly, for 1–2 minutes, until the spices bloom and the mixture turns deep red-orange and becomes fragrant.
  4. Pour the tomato puree into the curry mixture in the Dutch oven, and stir well to combine. Cook, stirring occasionally, for 5–7 minutes, until the mixture darkens and thickens slightly and small, slow bubbles form on the surface.
  5. Season the chicken all over with salt to taste. Add the chicken to the curry mixture in the Dutch oven, stirring to coat every piece in the spiced base. Add the coconut milk, the water (it should be enough water to just barely cover the chicken), and the ½ teaspoon salt.
  6. Increase the heat to medium-high, and bring to a steady simmer. Reduce the heat to medium-low, cover the Dutch oven partially, and cook for 15–20 minutes, stirring occasionally, until a thermometer inserted into the chicken registers 165°F and the sauce is thickened.
  7. Sprinkle the garam masala and fenugreek into the chicken mixture in the Dutch oven. Cook over medium-low heat, stirring, for about 30 seconds, or just until fragrant. Remove from heat. Stir in the lime juice, and taste for seasoning, adding more salt or lime to taste, or a splash of water to adjust thickness if needed.
  8. Garnish with cilantro, and serve with basmati rice and roti.
  9. Enjoy!
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