Description
A comforting pub-style chicken curry featuring tender chicken thighs simmered in a rich, creamy, and mildly spiced tomato-based sauce, perfect for an easy weeknight dinner or a hearty meal inspired by British pub flavors.
Ingredients
Scale
Chicken and Meat
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite sized pieces
Spices and Seasonings
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon brown sugar
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 ounces) diced tomatoes
Liquids and Fats
- 2 tablespoons vegetable oil
- 1 cup chicken broth
- 1/2 cup heavy cream
Garnish
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oil and sauté onions: Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook for 4 to 5 minutes until softened.
- Add garlic and ginger: Stir in the minced garlic and grated ginger and cook for about 1 minute until fragrant.
- Toast the spices: Add the curry powder, ground turmeric, ground cumin, and smoked paprika. Cook for 30 seconds to toast the spices and release their aromas.
- Add tomato paste: Stir in the tomato paste and cook for another minute to deepen the flavor.
- Brown the chicken: Add the bite-sized chicken pieces and cook for 4 to 5 minutes until lightly browned on the outside.
- Add liquids and seasonings: Pour in the diced tomatoes and chicken broth. Then add salt, black pepper, Worcestershire sauce, and brown sugar. Stir well to combine.
- Simmer the curry: Bring the mixture to a gentle simmer, cover the skillet, and cook for 15 minutes until the chicken is tender and fully cooked through.
- Add cream and lemon juice: Reduce the heat to low and stir in the heavy cream and lemon juice. Simmer uncovered for 3 to 5 minutes until the sauce thickens slightly.
- Garnish and serve: Remove from heat, garnish with chopped fresh cilantro, and serve hot with your choice of sides.
Notes
- This pub style curry is often served with thick fries or crusty bread, but it also pairs beautifully with steamed rice or naan bread.
- Adjust the amount of curry powder to suit your preferred spice level, using less for a milder flavor and more for a bolder taste.
- For a lighter version, you can substitute heavy cream with coconut milk or a lower-fat cream alternative.
