Chicken Curry – Indian Style
Summary
- This Indian-style chicken curry features tender chicken pieces simmered in a rich, aromatic sauce. Made with a base of sautéed onions, garlic, ginger, and tomatoes, it's spiced with curry powder and garam masala, then made creamy with coconut milk.
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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)
- 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 large pan over medium heat. Add the 2 chopped onions and until they turn golden, stirring occasionally.
Step 2: Add Aromatics
Add 3 cloves of grated garlic and 1 tablespoon of grated ginger to the pan. Stir 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, forming a paste-like consistency.
Step 4: Add Curry Powder
Sprinkle 2 tablespoons of curry powder over the tomato mixture. Stir well and cook for to the spices.
Step 5: Cook Chicken
Add 900g (2 pounds) of chicken breast, cut into cubes, 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 and continue to cook the chicken for an additional .
Step 7: Add Water and Simmer
Pour in 3/4 cup of water and stir. Cover the pan again and let it cook for , allowing the chicken to absorb the flavors.
Step 8: Add Coconut Milk and Spices
Stir in 1 can (400g/14oz) of coconut cream or milk. Add 1/2 teaspoon of garam masala and 1/2 teaspoon of salt. Stir everything together and cook until the sauce has thickened to your desired consistency.
Step 9: Garnish and Serve
Garnish the finished chicken curry with freshly chopped coriander. Serve hot with rice.
Pro Tips
• Sauté the onions until deeply golden for a rich flavor base.
• Cook the spices thoroughly with the tomato mixture to enhance their aroma and prevent a raw taste.
• Adjust the amount of chili powder to your preferred spice level.
• Allow the curry to simmer until it reaches your desired thickness, stirring occasionally to prevent sticking.
Variations
• For a richer flavor, use chicken thighs instead of breast.
• Add vegetables like potatoes, bell peppers, or green beans along with the chicken for a heartier meal.
• For a dairy-based creamy curry, substitute coconut milk with heavy cream or yogurt (ensure yogurt is tempered to prevent curdling).
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