Name: Chicken Curry - Indian Style
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 People
Cuisine: Indian
Ingredients: 3 tablespoons Vegetable oil; 2, chopped Onions; 3 cloves, grated Garlic; 1 tablespoon, grated Ginger; 4, chopped Tomatoes; 900g (2 pounds) Chicken breast; 3/4 cup Water; 1 can (400g/14oz) Coconut cream/milk; chopped, for garnish Coriander; 2 tablespoons Curry powder; 1 teaspoon Salt; 1/2 teaspoon Black pepper; 1/2 teaspoon Garam masala; 1/2 teaspoon Salt

Ready in

60 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

45 min

Serving

4 People

Calories / Serving

~700 kcal

Recipe by The Cooking Foodie on YouTube

Recipe Summary

A rich and flavorful Indian chicken curry made with tender chicken pieces cooked in a creamy tomato and coconut milk sauce, spiced with traditional Indian spices. This hearty dish is perfect to serve with fluffy rice or warm naan bread for a complete and satisfying meal.

Adjust servings

Tap an ingredient to mark it ready0 of 14 ready

All Ingredients - Main Ingredients

Vegetable oil 3 tablespoons
Onions 2, chopped
Garlic 3 cloves, grated
Ginger 1 tablespoon, grated
Tomatoes 4, chopped
Chicken breast 900g (2 pounds)
Water 3/4 cup
Coconut cream/milk 1 can (400g/14oz)
Coriander chopped, for garnish

All Ingredients - Spices

Curry powder 2 tablespoons
Salt 1 teaspoon
Black pepper 1/2 teaspoon
Garam masala 1/2 teaspoon
Salt 1/2 teaspoon

Tools You'll Need

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

coconut

Step-by-Step Instructions

Step 1: Sauté Onions

Heat 3 tablespoons of vegetable oil in a large pan over medium heat. Add the 2 chopped onions and sauté until they turn golden brown, stirring occasionally, which should take about .

Step 2: Add Aromatics

Add 3 grated garlic cloves and 1 tablespoon of grated ginger to the pan. Stir well and cook for until fragrant.

Step 3: Cook Tomatoes

Add 4 chopped tomatoes to the pan. Cook, stirring occasionally, until the tomatoes soften and break down, which typically takes about .

Step 4: Add Curry Powder

Sprinkle 2 tablespoons of curry powder into the pan. Stir thoroughly to combine with the tomato and onion mixture and cook for , allowing the spices to toast.

Step 5: Brown Chicken

Add 900g (2 pounds) of cubed chicken breast to the pan. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir to coat the chicken evenly with the spices and cook until the chicken pieces are golden on all sides.

Step 6: Simmer Chicken

Cover the pan with a lid and let the chicken cook for an additional to allow the flavors to meld. Then, pour in 3/4 cup of water, stir, cover again, and cook for , ensuring the chicken is cooked through.

Step 7: Thicken with Coconut Milk

Uncover the pan and add 1 can (400g/14oz) of coconut cream or milk. Stir well and continue to cook, uncovered, until the curry sauce thickens to your desired consistency, which may take about .

Step 8: Final Seasoning

Stir in 1/2 teaspoon of garam masala and 1/2 teaspoon of salt (or to taste). Cook for another minute or two to incorporate the final spices.

Step 9: Garnish and Serve

Remove the chicken curry from the heat. Garnish generously with freshly chopped coriander before serving.

Pro Tips

• Serve hot with basmati rice or garlic naan.

• Adjust the amount of chili powder to your preferred spice level.

• For a richer flavor, use chicken thighs instead of breast.

Recipe Variations

• Add some chopped bell peppers along with the tomatoes for extra flavor and color.

• Stir in a handful of fresh spinach at the end for added greens.

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