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.

Quick Info

⏱️ 65 min • 🍽️ 6 servings • ⭐ 100%

Nutrition

475 cal • 37g protein • 6g carbs • 34g fat

Tags

[Dinner] • [Meal]

Ingredients

• 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 pounds 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 fenugreek
• 2 tablespoons fresh lime juice, plus more to taste
• Fresh cilantro, for garnish
• Cooked basmati rice, for serving
• Roti, for serving

Instructions Preview

1. Melt the ghee in a large Dutch oven over m…
2. Place the onion, garlic, ginger, and chile…
3. Stir the chili powder, cumin, coriander, a…

…and 6 more steps

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Recipe by: Ivanna Lopez Guajardo, Ronica Rupan-Tompkins, Kelly Paige, Ronica Rupan-Tompkins • From: Tasty