Chicken Curry

Yes, but thighs stay more moist and flavorful in a long simmer. If using breast, cut into smaller pieces and reduce simmer time to 12–15 minutes to prevent drying out.

Yes, this curry freezes beautifully for up to 3 months. Cool completely, transfer to an airtight container, and thaw overnight in the refrigerator. Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through (about 10 minutes), adding a splash of stock if needed.

Adding cold yogurt directly to a hot pot, which can cause it to curdle. Always temper it: stir a spoonful of hot sauce into the yogurt first, then slowly stir the mixture back into the pot while off the heat.

Yes. Sear the chicken and cook the onions, garlic, and ginger as directed, then transfer everything to a slow cooker with tomato paste, spices, tomatoes, and stock. Cook on low for 6–7 hours or high for 3–4 hours. Stir in yogurt and cilantro at the end.

Steamed white or basmati rice is traditional, but naan bread, jasmine rice, or even cauliflower rice all work well. A simple side salad or steamed vegetables add freshness.

Refrigerate in an airtight container for up to 4 days. Reheat on the stovetop over low heat, stirring gently and adding a splash of water or stock if the sauce has thickened. Do not microwave, as it can cause uneven heating and yogurt separation.