Chicken Curry

Serves: up to 4 | Cooking time: 40 minutes

Developed by Brooklyn Supper, exclusively for Farmer Focus!

Cool fall nights have me thinking about big flavors and classic comfort, and chicken curry hits both marks.

Print Recipe


  • 1 pack Farmer Focus boneless, skinless chicken thighs, cut into 1-inch cubes

  • 1 teaspoon sea salt

  • 2 tablespoons grated fresh ginger

  • 4 cloves garlic, minced

  • 1/2 cup plain yogurt

  • 2 tablespoons canola oil

  • 2 yellow onions, diced

  • 4 medium tomatoes, chopped

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground cumin

  • 1 teaspoon garam masala

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon chili powder

  • 1/2 cup chicken stock, plus more as needed

  • Green onions, cilantro, and fresh lemon to serve


  1. Working ahead, toss chicken with salt, half the garlic and ginger, and the yogurt. Cover and set in the fridge for up to 24 hours.

  2. Set a large skillet over medium heat. Add the oil and then the onions. Cook 20 minutes, stirring often.

  3. Add remaining garlic and ginger and cook 3 minutes more.

  4. Add tomatoes and cook 5 minutes.

  5. Fold in the spices and the chicken and yogurt mixture, stirring well.

  6. Add the stock, cover, and cook 15 – 20 minutes.

  7. Add a splash more water or stock as needed. Add sea salt to taste.

  8. Serve curry over rice. Garnish with sliced green onions, cilantro leaves, and a squeeze of lemon.

  9. This recipe can easily be doubled to feed a crowd.

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