A classic, flavorful Indian dish with tender chicken simmered in a rich, aromatic curry sauce made from onions, tomatoes, and a blend of spices — perfect with rice or naan.
Origin Indian Chicken Curry
Indian Chicken Curry is a staple in Indian cuisine, with countless regional variations. It’s known for its vibrant spices and comforting flavors, typically served as a main dish in both home kitchens and restaurants worldwide.
What I Love About This Recipe
The combination of warm spices, tangy tomatoes, and creamy yogurt (or coconut milk) creates a deeply satisfying curry. It’s incredibly flavorful and can be adjusted to your heat preference — comforting, yet packed with vibrant flavors.
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Indian Chicken Curry
4
servings30
minutes40
minutes230
kcalIngredients
1 lb (450g) chicken, boneless and skinless, cut into bite-sized pieces
2 tbsp oil or ghee
1 large onion, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
1–2 green chilies (optional, for heat)
1 tbsp curry powder or garam masala
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric powder
1 tsp chili powder (adjust to taste)
1 cup diced tomatoes (fresh or canned)
½ cup plain yogurt or coconut milk
1 cup chicken broth or water
Salt to taste
Fresh cilantro, chopped, for garnish
Juice of half a lemon (optional)
Directions
- Heat oil or ghee in a large pot over medium heat.
- Add the chopped onion and sauté for 5–7 minutes until softened and golden.
- Add garlic, ginger, and green chilies (if using). Cook for 1–2 minutes until fragrant.
- Stir in curry powder, cumin, coriander, turmeric, and chili powder. Cook for another 1–2 minutes to toast the spices.
- Add diced tomatoes and cook for 5 minutes until the tomatoes break down and become saucy.
- Add the chicken pieces and cook for 5–7 minutes until they are browned and coated with the spice mixture.
- Pour in the chicken broth (or water) and bring the mixture to a simmer. Cook for 15–20 minutes until the chicken is fully cooked and the curry has thickened.
- Stir in yogurt (or coconut milk) and simmer for another 5 minutes to combine and make the sauce creamy.
- Season with salt to taste and finish with a squeeze of lemon juice (optional).
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- Adjust the level of heat by adding more or less chili powder or fresh chilies.
- You can also add vegetables like potatoes or peas to make the curry heartier.
- If you prefer a smoother sauce, blend the curry mixture before adding the chicken.
This curry pairs wonderfully with plain basmati rice, jeera rice, or naan.
