how to make a chicken curry recipe

Written ByJenny Smyth Posted on
how to make a chicken curry recipe
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The Best how to make a chicken curry recipe

I’ve been making this chicken curry recipe for years, and it’s still a staple in our household. My kids love it, and it’s perfect for a quick weeknight dinner or a special occasion.

The flavors are rich and complex, with a deep warmth that comes from the combination of spices. It’s a recipe that originated in India, but I’ve adapted it to suit our American tastes and cooking style.

I like to serve it over basmati rice or with some naan bread on the side. The best part is that it’s incredibly easy to make, requiring only a few ingredients and minimal prep time.

I’ve included the full recipe below, along with some tips for customizing it to your taste. One of the things I love about this recipe is that it’s so versatile – you can adjust the level of heat to suit your family’s preferences, and add in any vegetables or protein you like.

My kids are particularly fond of adding in some frozen peas towards the end of cooking, which adds a burst of sweetness to the dish. Overall, this chicken curry recipe is a real crowd-pleaser, and I’m confident you’ll love it just as much as we do.

Chicken Curry

Chicken Curry

4.6 from 1889 votes

A flavorful chicken curry recipe with tender chicken in a rich, aromatic sauce. Serve with rice or naan bread.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Marinade

500g chicken breasts, cut into bite-sized pieces
1 tbsp lemon juice
1 tsp salt
1 tsp ginger, grated
1 tsp garlic, minced
1 tsp paprika

For the Curry

2 tbsp vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 tbsp grated ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp chili powder
1 can (400ml) diced tomatoes
1 cup (240ml) chicken broth
1 tbsp tomato paste
salt and pepper, to taste
1/2 cup chopped fresh cilantro

👨‍🍳Directions

1In a mixing bowl, combine chicken pieces, lemon juice, salt, ginger, garlic, and paprika.
2Mix well to ensure the chicken is evenly coated.
3Set aside to marinate for 10 minutes.
4This will help the chicken absorb the flavors and become more tender.
5You should see the chicken change color slightly due to the lemon juice and spices.
6Heat vegetable oil in a large pan over medium heat.
7Add onion, garlic, and ginger.
8Sauté until the onions are translucent and lightly golden, about 5 minutes.
9Stir frequently to prevent burning.
10Add cumin, coriander, turmeric, and chili powder to the pan.
11Stir well to combine with the onion mixture.
12Cook for 1 minute, stirring constantly.
13This will help to bloom the spices and release their flavors.
14You should smell the aromatic spices filling the air.
15Add the marinated chicken to the pan.
16Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
17This indicates that the chicken is starting to cook through.
18Pour in diced tomatoes and chicken broth.
19Stir well to combine all the ingredients.
20Bring the mixture to a simmer.
21Reduce the heat to low, cover the pan, and let it cook for 15-20 minutes, stirring occasionally.
22The chicken should be fully cooked and tender, and the sauce should have thickened slightly.
23Stir in tomato paste, salt, and pepper.
24Cook for an additional 2-3 minutes, allowing the sauce to thicken further.
25Taste and adjust the seasoning if necessary.
26The curry should have a rich, aromatic flavor with a balanced heat level.
27Remove the pan from the heat.
28Sprinkle chopped cilantro over the top of the curry.
29Let it rest for a few minutes to allow the flavors to meld together.
30Serve the chicken curry hot with steamed rice or naan bread.
31Garnish with additional cilantro if desired.

🔧Equipment

Cutting board
Knife
Mixing bowl
Large pan with lid
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a spicier curry, add more chili powder or fresh chili peppers. For a milder curry, reduce the amount of chili powder.

This chicken curry recipe is a staple in our household, and I’m confident it will be in yours too. The best part is that it’s incredibly easy to make and reheats beautifully for leftovers.

You can store any leftovers in an airtight container in the refrigerator for up to three days or freeze them for up to two months. Reheat gently over low heat until warmed through.

Serve over basmati rice or with some naan bread on the side – either way, you can’t go wrong!

❓ Frequently Asked Questions About Chicken Curry

Q: What type of protein can I use in this recipe?

While chicken is the traditional choice for this recipe, you can also use beef, pork, lamb, or even tofu for a vegetarian option.

Q: Can I make this recipe ahead of time?

Yes, you can make the curry sauce ahead of time and refrigerate or freeze it for later use.

Q: How do I adjust the level of heat in this recipe?

You can adjust the level of heat by using more or less cayenne pepper or red pepper flakes.

Q: Can I use pre-ground spices instead of whole spices?

While pre-ground spices are convenient, they may not have the same depth of flavor as whole spices.

Q: Can I make this recipe without coconut milk?

No, coconut milk is an essential ingredient in this recipe, providing richness and creaminess to the dish.

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