Classic Curry with Garam Masala
Warm, easy garam masala curry with coconut milk and chicken or chickpeas. Tips for spice, thickening, swaps, and storage.
We love this Classic Curry recipe featuring our warm, bold Garam Masala blend. It's a perfect meal for colder weather!
- Start by tempering whole spices for a fragrant base, then brown onions and toast powdered spices before adding tomatoes and liquid.
- Use coconut milk for a rich curry or water plus chickpea flour or cornstarch slurry to thicken if you want a lighter sauce.
- Swap proteins easily: chicken, chickpeas, or shrimp work well. Finish with extra garam masala, lemon, and cilantro to brighten flavors.
Spices
Featured in this Recipe
Preparation Instructions:
Start by (optionally) tempering your spices. Heat oil in a large skillet or pot over medium heat. Add cumin seeds, mustard seeds, and curry leaves (if using). Let them sizzle and pop. If whole spices not available, start with next step.
Add chopped onion and cook until translucent to golden brown. Stir in ginger-garlic paste (or fresh minced ginger & garlic) and cook until the raw smell is gone.
Add salt, 1 tsp garam masala, chili powder, and turmeric. Stir and toast briefly.
Add chopped tomatoes and cook until they soften and the oil begins to separate from the mixture.
Pour in coconut milk. If using water instead, adjust consistency and add chickpea flour or cornstarch slurry to thicken if desired.
Stir in the chickpeas and simmer for about 10 minutes. Taste and adjust salt/chili.
Add 3/4th-1 more tsp garam masala for richer flavor (or keep until 1/2 tsp only if you prefer a milder, less warm spice profile).
Simmer for 5–10 more minutes until everything is cooked through.
Squeeze lemon juice if desired and garnish with fresh cilantro. Serve hot with rice or naan. Enjoy!
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More About This Recipe
Protein can be switched out for your preference! We love shrimp in this recipe too.
Frequently Asked Questions
Can I make this curry vegetarian or vegan?
Yes. Replace chicken with canned chickpeas, tofu, paneer, or vegetables like cauliflower and potatoes. Use full-fat coconut milk and skip any dairy to keep it vegan.
How do I thicken the curry if I use water instead of coconut milk?
Mix 1 to 2 teaspoons chickpea flour or 1 tablespoon cornstarch with a little cold water to make a slurry. Stir it into the simmering curry and cook a few minutes until it thickens.
What if I do not have whole cumin or mustard seeds for tempering?
You can start with 1 teaspoon ground cumin and add it with the other powdered spices. Skip the mustard seeds. The curry will still be flavorful but miss the toasted seed aroma.
How do I adjust the spice level?
Reduce chili powder and use 1/2 teaspoon garam masala for a milder dish. For more heat, add chili powder or a pinch of cayenne. Taste as you go and adjust before the final simmer.
Can I use shrimp instead of chicken or chickpeas?
Yes. Add shrimp near the end and simmer 3 to 5 minutes until pink and cooked through. Shrimp cooks fast, so add it after the sauce is finished to avoid overcooking.
How long can I store leftovers and how should I reheat them?
Keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove over low heat, adding a splash of water or coconut milk if the sauce is too thick.
Can I freeze this curry?
Yes. Cool completely, then freeze in portioned containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove. If using coconut milk, texture may change slightly after freezing.
What should I serve with this curry?
Serve hot with steamed rice, basmati, or naan. A simple cucumber salad or a squeeze of lemon and chopped cilantro brightens the dish.
Can I make this curry vegetarian or vegan?
Yes. Replace chicken with canned chickpeas, tofu, paneer, or vegetables like cauliflower and potatoes. Use full-fat coconut milk and skip any dairy to keep it vegan.
How do I thicken the curry if I use water instead of coconut milk?
Mix 1 to 2 teaspoons chickpea flour or 1 tablespoon cornstarch with a little cold water to make a slurry. Stir it into the simmering curry and cook a few minutes until it thickens.
What if I do not have whole cumin or mustard seeds for tempering?
You can start with 1 teaspoon ground cumin and add it with the other powdered spices. Skip the mustard seeds. The curry will still be flavorful but miss the toasted seed aroma.
How do I adjust the spice level?
Reduce chili powder and use 1/2 teaspoon garam masala for a milder dish. For more heat, add chili powder or a pinch of cayenne. Taste as you go and adjust before the final simmer.
Can I use shrimp instead of chicken or chickpeas?
Yes. Add shrimp near the end and simmer 3 to 5 minutes until pink and cooked through. Shrimp cooks fast, so add it after the sauce is finished to avoid overcooking.
How long can I store leftovers and how should I reheat them?
Keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove over low heat, adding a splash of water or coconut milk if the sauce is too thick.
Can I freeze this curry?
Yes. Cool completely, then freeze in portioned containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove. If using coconut milk, texture may change slightly after freezing.
What should I serve with this curry?
Serve hot with steamed rice, basmati, or naan. A simple cucumber salad or a squeeze of lemon and chopped cilantro brightens the dish.
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