Who needs takeout when you can make fragrant and flavorful Indian chicken curry at home? This delectable recipe smells and tastes heavenly.
It’s like taking a virtual trip to India right in your own kitchen.
Imagine tender pieces of chicken bathed in a rich, aromatic sauce bursting with plenty of spices. It’s so irresistible!
Don’t be intimidated by the list of ingredients. Yes, the roster is long. But if you look closely, it’s mostly seasonings you likely have in your pantry already.
In just 45 minutes, you’ll have restaurant-quality Indian chicken curry. It’s easy, but extraordinary.
Indian Chicken Curry
This dish features chicken pieces cooked in a creamy tomato-based stew flavored with aromatic spices. These include curry powder, paprika, cinnamon, ginger, and more.
The sauce is enriched with either coconut cream, yogurt, or both. The resulting flavor is a perfect mix of creamy, savory, and spicy.
The heat level ranges from mild to extremely hot. It can be controlled by the amount of spices added to the stew.
Ingredients
- Chicken – The protein component of the dish. You can use bone-in chicken pieces, thigh fillets, or cut-up chicken breasts.
- Olive Oil – For sauteing.
- Onion and Garlic – The aromatics.
- Curry, Cinnamon, Paprika, Bay Leaf, Ginger – The spice blend that gives the curry its signature flavor.
- Sugar and Salt – For flavor.
- Tomato Paste – For a bit of sweetness and tang.
- Yogurt and Coconut Milk – They offer some richness to balance out the heat from the spices.
- Lemon Juice – It’s added at the end for a bit of zing.
- Cayenne Pepper – For extra heat. Use it sparingly or generously depending on your spice preference.
Note: real Indian curry doesn’t use tomato puree and curry powder. In short, this curry isn’t authentic. I’m not an expert on Indian cuisine, but I do know it tastes amazing.
How to Make Indian Chicken Curry
1. Saute the aromatics and spices.
Preheat the oil in a skillet over medium heat. Add the onions, garlic, and spices. Stir them for 2 minutes to bring out their flavors.
2. Add the chicken and sauce makings.
Add the chicken, tomato paste, yogurt, and coconut milk to the skillet. Stir the mixture occasionally and let it come to a boil.
Reduce the heat and let it simmer for 20 to 25 minutes. This will allow the chicken to absorb the flavors from the spices and stew.
3. Season it with lemon juice and cayenne.
Remove the bay leaf and add the lemon juice and cayenne pepper. Let it simmer for another 5 minutes for the flavors to marry.
Serve it and enjoy!
Tips for the Best Indian Chicken Curry
- Cut down on the cayenne pepper if you don’t like it hot.
- This curry already uses a ton of spices. But a teaspoon of Garam Masala will give it an even bolder flavor.
- Add potatoes, bell peppers, peas, and carrots for a heartier and more colorful dish.
- Use yogurt containing less whey to avoid the possibility of it separating. Greek yogurt is perfect for this.
- If your yogurt is too watery, strain it into a cheesecloth first.
How to Store Indian Chicken Curry
Let the curry cool completely to room temperature. Transfer it to an air-tight container and refrigerate it for up to 4 days.
You can also freeze curry for up to 4 months. Be sure to place it in a freezer-safe container and label it accordingly.
Let it thaw completely in the fridge or the counter. Reheat it in the stove, oven, or microwave until it’s warmed through.
Serving Suggestions
Indian chicken curry is very saucy. So you want something starchy to absorb that sauce nicely. A heaping bowl of jasmine rice will do the trick.
You can also dip flatbread into the sauce and use it to sop up all the leftover sauce on your plate! You can’t go wrong with naan or roti.
For condiments, opt for sweet and tangy flavors to balance out the richness of the dish. Chutneys and mango or lime pickles both make great options.
This Indian chicken curry happens to be keto-friendly! Pair it with cauliflower rice to turn it into a keto meal.
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Easy Indian Chicken Curry Recipe
4
servings20
minutes25
minutes313
kcalThis Indian chicken curry is easy to prepare at home! It’s cooked in a tomato-based stew full of spices. The flavors are too good to miss!
Ingredients
3 tablespoons 3 olive oil
1 1 small onion, chopped
2 2 cloves garlic, minced
3 tablespoons 3 curry powder
1 teaspoon 1 ground cinnamon
1 teaspoon 1 paprika
1 1 bay leaf
1/2 teaspoon 1/2 grated ginger
1/2 teaspoon 1/2 granulated sugar
Salt, to taste
2 2 skinless and boneless chicken breast halves, sliced into bite-sized pieces
1 tablespoon 1 tomato paste
1 cup 1 plain yogurt
3/4 cup 3/4 coconut milk
1/2 1/2 lemon, juiced
1/2 teaspoon 1/2 cayenne pepper
Instructions
- Pour the olive oil into a skillet over medium heat. Once it’s heated, add the onions and stir until they’re lightly browned. Mix in the garlic, curry powder, cinnamon, paprika, bay leaf, ginger, and salt. Stir it continuously for 2 minutes.
- Add the chicken, tomato paste, yogurt, and coconut milk. Bring the mixture to a boil. Reduce the heat to medium-low and let the dish simmer for 20 to 25 minutes.
- Discard the bay leaf. Mix in the lemon juice and cayenne pepper. Cook it on low heat for 5 more minutes. Serve it and enjoy!
