Are you craving fancy Indian food, but you don't have the right recipe? I highly recommend this Indian chicken curry recipe. It has a rich and flavorful taste, so easy to make and perfect for lunch or family dinner.
Easy Indian Chicken Curry Recipe
I am a big fan of Indian food, especially curries, for which I have made a lot of dishes from Indian Lamb Korma to Chicken Pasanda and a lot more.
To be honest with you, this Indian chicken curry recipe is the easiest and simplest. It is my favorite of all my curry recipes.
It is so creamy, rich and seasoned with ginger powder, paprika, ground cinnamon, mild curry powder, and additional coconut milk; expect a creamy dish with a spice undertone flavor. Let the aroma of this dish create a mouthwatering frenzy in your household.
I used chicken breast because they are my favorite part of the chicken to cook.
I just browned them with onion, garlic, and fresh ginger and then added the curry ingredients, for which I used coconut milk, chicken stock, and a can of chopped tomatoes, along with the seasonings.
Let everything simmer until it thickens. Ta-da, your dish is ready!
Why We Love This Recipe
- The recipe is simple and easy to make.
- The whole family will enjoy this delightful food together at the dining table.
- This dish pairs well with almost any side dish such as white rice, pasta, mashed potatoes or green salad.
Ingredients
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Vegetable Oil: I used vegetable oil to cook the chicken and saute the onion and garlic. You may use olive oil instead.
Chicken: I used chicken breasts. If you prefer lean meat for your chicken curry, make sure to use the breast part.
Coconut Milk: I recommend full-fat coconut milk for this recipe since they are the best kinds of thick coconut milk with rich, creamy, and stronger coconut flavor.
Onion and Garlic: To enhance the flavor of this dish.
Tomatoes: I used a can of chopped tomatoes; you may use any kind of tomatoes you like.
Ginger: I prefer to use fresh ginger to add a spicy and zesty taste that will surely complement the ingredients in this recipe.
Curry Powder: I used mild curry powder to boost the flavor in this dish.
Seasonings: I used ground coriander, ground cumin, paprika, ground cinnamon, salt, and black pepper. These are the traditional seasonings of chicken curry in India, so the delightful taste of the dish is undoubtedly ensured.
Tomato Paste: Do you want to thicken, color, and enrich the flavor of your curry? Then add just the right amount of tomato paste. I used 2 tablespoons.
Chicken Stock: Chicken stock gives an extra flavor to your curry.
Fresh parsley and Chili Flakes : To garnish this dish. However, if you have none of these in your house, you may skip the garnishing part.
How to Make The Best Indian Chicken Curry?
One: Heat oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes( turn occasionally).
Two: Add onion to the chicken and cook for 5 minutes, until softened.
Three: Stir in garlic, ginger, all the seasonings and the curry powder. Stir and cook for a further minute. Add tomatoes, tomato puree, chicken stock and coconut milk.
Four: Bring to a boil, then lower the heat and simmer for 10 minutes or until the chicken is cooked through. Garnish with some fresh parsley and chilli flakes.
Pro Tip: Let the chicken curry cool down for five minutes before you serve them so that the flavor and taste would settle in.
Serving Suggestions
Rice is the best and most common food that people eat chicken curry with. I like to serve the chicken curry with simple boiled white rice, which complements the flavor of the curry very well.
Others pair chicken curry with the pillowy Gyro Bread - Greek Pita Bread as well. This is perfect for serving during lunchtime.
Recipe FAQs
Yes. Let the curry cool down at room temperature first before you transfer it into an airtight container. After that, you may place it inside the freezer already.
There are two ways to thicken the curry sauce; the first one is to simmer the sauce on low heat for 5 more minutes.
The second one is to stir in 1 tablespoon cornflour mixed with 2 tablespoons of cold water. This cornflour slurry will thicken the
curry.
Yes, chicken thighs are a good substitute for chicken breasts in this recipe.
More Curry Recipes
Easy Chicken Recipes
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Easy Chicken Curry - Indian Recipe
Ingredients
- 2 tablespoon vegetable oil
- 4 chicken breasts , chopped into bite-size chunks
- 400 ml full fat coconut milk , tin
- 2 cloves garlic , minced
- 1 onion , peeled and finely chopped
- 2 teaspoon ginger , minced
- 2 tablespoon mild curry powder
- 400 ml finely chopped tomatoes , canned
- ½ teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoon tomato puree/paste
- 1 cup chicken stock
Instructions
- Heat oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes( turn occasionally).2 tablespoon vegetable oil, 4 chicken breasts
- Add onion to the chicken and cook for 5 minutes, until softened.1 onion
- Stir in garlic, ginger, cumin, ground cinnamon, paprika, salt, black pepper and the curry powder. Stir and cook for a further minute.2 cloves garlic, 2 teaspoon ginger, 2 tablespoon mild curry powder, ½ teaspoon cumin, 1 teaspoon paprika, ½ teaspoon ground cinnamon, ¼ teaspoon black pepper, ½ teaspoon salt
- Add tomatoes, tomato puree, chicken stock and coconut milk.400 ml finely chopped tomatoes, 2 tablespoon tomato puree/paste, 1 cup chicken stock, 400 ml full fat coconut milk
- Bring to a boil, then simmer for 10 minutes or until the chicken is cooked through.
- Garnish with some fresh parsley and chilli flakes.
Notes
- Let the Easy Chicken Curry cool down for five minutes before you serve them so that the flavor and taste would settle in.
Grace says
This is a fantastic recipe; Me too, I like Indian food, especially curry. This recipe has a perfect consistency and a delicious taste.
Radwa says
Glad that you liked it