Name: Chicken Curry – Indian Style
Prep time: 15 min
Cook time: 35 min
Total time: 50 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; 2 tablespoons Curry powder; 900g (2 pounds) Chicken breast; 1 teaspoon Salt; 1/2 teaspoon Black pepper; 3/4 cup Water; 1 can (400g/14oz) Coconut cream/milk; 1/2 teaspoon Garam masala; 1/2 teaspoon Salt; chopped (for garnish) Coriander

Ready in

50 mins

Cuisine

Indian

Prep Time

15 min

Cook Time

35 min

Serving

4 People

Calories / Serving

~500 kcal

Recipe by The Cooking Foodie on YouTube

Recipe 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.

Adjust servings

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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

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, 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 toast 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 steamed 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.

Recipe 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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