Chicken Curry – Indian
Summary
- A flavorful Indian chicken curry featuring tender chicken pieces cooked in a rich, aromatic sauce made with sautéed onions, garlic, ginger, tomatoes, and a blend of Indian spices, finished with coconut cream and fresh coriander. This dish is perfect for a hearty and authentic Indian meal.
All Ingredients - Main Ingredients
- Vegetable oil 3 tablespoons
- Onions 2, chopped
- Grated garlic 3 cloves
- Grated ginger 1 tablespoon
- Tomatoes 4, chopped
- Curry powder 2 tablespoons
- Chicken breast 900g (2 pounds), cut into chunks
- Salt 1 teaspoon
- Black pepper 1/2 teaspoon
- Water 3/4 cup
- Coconut cream/milk 1 can (400g/14oz)
- Garam masala 1/2 teaspoon
- Salt 1/2 teaspoon
- Coriander chopped, for garnish
Tools You'll Need
- Pan
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Sauté Onions
Heat 3 tablespoons of vegetable oil in a pan over medium heat.
Step 2: Cook Aromatics
Add 2 chopped onions to the pan and until golden, stirring occasionally, for about .
Step 3: Add Ginger and Garlic
Add 3 grated garlic cloves and 1 tablespoon of grated ginger to the pan. Stir and cook for until fragrant.
Step 4: Incorporate Tomatoes
Add 4 chopped tomatoes to the pan. Cook, stirring occasionally, until the tomatoes soften and break down, about .
Step 5: Add Curry Powder
Add 2 tablespoons of curry powder to the tomato mixture. Stir well and cook for , allowing the spices to .
Step 6: Cook Chicken
Add 900g (2 pounds) of chicken breast chunks to the pan. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir to coat the chicken with the spice mixture. Cook until the chicken turns golden on all sides.
Step 7: Simmer Covered
Cover the pan with a lid and cook for an additional to allow the flavors to meld.
Step 8: Add Water and Cook
Pour 3/4 cup of water into the pan. Stir to combine. Cover the pan again and cook for , allowing the chicken to cook through and absorb the flavors.
Step 9: Stir in Coconut Cream
Add 1 can (400g/14oz) of coconut cream/milk to the curry. Stir gently to incorporate.
Step 10: Season and Thicken
Sprinkle 1/2 teaspoon of garam masala and 1/2 teaspoon of salt into the curry. Continue to cook, stirring occasionally, until the sauce thickens to your desired consistency.
Step 11: Garnish and Serve
Garnish the finished chicken curry with freshly chopped coriander before serving.
Pro Tips
• Sauté onions until golden for a deeper, sweeter flavor base.
• Cook spices thoroughly to release their full aroma and prevent a raw taste.
• Adjust chili powder to your preferred spice level for a milder or spicier curry.
Variations
• For a richer flavor, use chicken thighs instead of breast.
• Add other vegetables like bell peppers, potatoes, or spinach for added nutrients and texture.
• Garnish with fresh mint leaves for a different aromatic twist.
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