Name: Indian Chicken Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 1.5 lbs (700g) boneless chicken, cut into bite-sized pieces; 2 tablespoons oil (vegetable or coconut); 1 large onion, finely chopped; 3 garlic cloves, minced; 1-inch piece of ginger, grated; 2 tomatoes, finely chopped; 1 teaspoon cumin seeds; 1 teaspoon turmeric powder; 1 teaspoon coriander powder; 1 teaspoon garam masala; 1 teaspoon chili powder (adjust to taste); ½ teaspoon salt (or to taste); ½ cup coconut milk (or plain yogurt for a tangy twist); ½ cup water; Fresh cilantro, chopped, for garnish; 1 green chili, slit (optional for extra heat)

Jump to Recipe·Print Recipe

Indian Chicken Curry a simple and flavorful Indian chicken curry made with aromatic spices, tomatoes, and creamy coconut milk. This dish is rich, comforting, and perfect for a cozy homemade meal. Whether served with rice or warm naan, it’s a satisfying and delicious option for any night of the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1.5 lbs (700g) boneless chicken, cut into bite-sized pieces

2 tablespoons oil (vegetable or coconut)

1 large onion, finely chopped

3 garlic cloves, minced

1-inch piece of ginger, grated

2 tomatoes, finely chopped

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon coriander powder

1 teaspoon garam masala

1 teaspoon chili powder (adjust to taste)

1/2 teaspoon salt (or to taste)

1/2 cup coconut milk (or plain yogurt for a tangy twist)

1/2 cup water

Fresh cilantro, chopped, for garnish

1 green chili, slit (optional for extra heat)

Directions

Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.

Add the chopped onion and sauté until golden brown.

Stir in the garlic, ginger, and green chili (if using). Sauté for another 1-2 minutes until fragrant.

Add the chopped tomatoes, turmeric, coriander powder, chili powder, and salt. Cook until the tomatoes break down and the mixture thickens.

Add the chicken pieces and stir well to coat them in the spice mixture. Cook for 5 minutes, stirring occasionally.

Pour in the coconut milk and water. Mix well, cover, and let it simmer for 15-20 minutes, stirring occasionally.

Once the chicken is tender and the curry has thickened, stir in the garam masala and simmer for another 2 minutes.

Garnish with fresh cilantro and serve hot with rice or naan.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 320 kcal per serving

Variations

Spicier Version: I like adding extra green chilies or a pinch of cayenne pepper for more heat.

Creamier Texture: Replacing coconut milk with heavy cream makes the curry even richer.

Yogurt Alternative: If I want a tangy flavor, I swap coconut milk for plain yogurt.

Vegetable Additions: Sometimes, I add bell peppers or peas to make it a heartier dish.

Slow Cooker Method: I can make this in a slow cooker by combining all ingredients and cooking on low for 4-5 hours.

Storage and Reheating

Refrigeration: I store leftovers in an airtight container in the fridge for up to 3 days.

Freezing: This curry freezes well! I let it cool completely, then freeze it in portioned containers for up to 2 months.

Reheating: I warm it on the stovetop over medium heat, adding a splash of water or coconut milk if it thickens too much. I can also microwave it in 30-second intervals until heated through.

FAQs

How can I make this curry milder?

I reduce the chili powder or skip the green chili to make it less spicy. Adding extra coconut milk also helps mellow out the heat.

Can I use bone-in chicken instead of boneless?

Yes! Bone-in chicken adds extra flavor, but I adjust the cooking time to about 30-35 minutes to ensure it cooks through.

What can I serve with this curry?

I love serving it with basmati rice, naan, or even roti for a complete meal. A side of cucumber raita also pairs well.

Can I make this curry in advance?

Yes, this curry tastes even better the next day as the flavors deepen. I just store it in the fridge and reheat before serving.

What can I use instead of coconut milk?

I can use plain yogurt for a tangier curry or heavy cream for extra richness. If I want a dairy-free option, almond milk works too.

Conclusion

This Indian chicken curry is a simple yet flavorful dish that’s perfect for a comforting homemade meal. It’s packed with aromatic spices, creamy coconut milk, and tender chicken, making it a delicious and satisfying recipe. Whether I’m making it for a quick dinner or meal prepping for the week, this curry is always a hit.

Recipe:

Indian Chicken Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

This Indian Chicken Curry is a simple yet flavorful dish made with aromatic spices, tomatoes, and creamy coconut milk. Perfectly balanced with tangy and creamy richness, this comforting curry pairs well with rice or naan. Ready in just 35 minutes, it’s an easy homemade meal that’s packed with bold Indian flavors.

Total Time: 35 minutes
Yield: 4 servings

Instructions

Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add the chopped onion and sauté until golden brown.
Stir in the garlic, ginger, and green chili (if using). Sauté for another 1-2 minutes until fragrant.
Add the chopped tomatoes, turmeric, coriander powder, chili powder, and salt. Cook until the tomatoes break down and the mixture thickens.
Add the chicken pieces and stir well to coat them in the spice mixture. Cook for 5 minutes, stirring occasionally.
Pour in the coconut milk and water. Mix well, cover, and let it simmer for 15-20 minutes, stirring occasionally.
Once the chicken is tender and the curry has thickened, stir in the garam masala and simmer for another 2 minutes.
Garnish with fresh cilantro and serve hot with rice or naan.