How to make Chicken Curry
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
This chicken curry recipe is simple, yet flavorful. It comes together in about 20 minutes and tastes great. This dish is the perfect weeknight meal for busy home cooks. Serve with basmati rice, chapati, or naan for a complete Indian meal. This is a family favorite.
Curry is much more than just a bright orange-colored mixture of spices and vegetables.
To truly appreciate the unique flavors of Indian chicken curry, it is important to understand its origins and ingredients. By mastering the basics of Indian curry, you can make this dish your own and create variations that cater to your specific tastes.
Understanding the different spices and flavor combinations can help you to adjust the heat level, add new ingredients, and experiment with different flavor profiles. Today, we make a north-Indian-inspired chicken curry.
Why make this curry
- The recipe is simple and easy to make with curry powder and yogurt. Which means you now have to only buy one spicemix!
- Most of the other ingredients are easy to find or simple pantry staples.
- Unlike other curries you can make this one in less than 20 minutes.
- In the meantime make a side of basmati rice and veggies. Who doesn’t love chicken curry with rice for lunch? Alternatively, if you have some time make a few chapatis or naan to enjoy a good chicken curry with chapati for dinner.
Ingredients and substitutes
- Chicken – I always use skinless chicken thighs. Because I think it’s more juicy and tender than breast meat. And yet, you can also use chicken breast, chicken legs, as well as a whole chicken cut into pieces with the bones.
- Onion – I can’t think of chicken curry without onions. Most of all, nicely sauteed onions. So, don’t skimp on cooking those until they are nicely translucent.
- Ginger and Garlic – For curry, always use fresh garlic and ginger. Make sure to grate or mince finely so it almost disappears into the sauce with cooking.
- Yogurt – Use plain thick Greek yogurt because it has a wonderful tang to it. You can also use commercial or homemade Greek yogurt of course. Alternatively, you can also use coconut milk or coconut cream.
- Curry powder – is a spice blend made with spices used in Indian curry such as coriander, cumin, chilly, cayenne, and turmeric. You can buy these in any supermarket on the spice rack or you can make your own at home. The color of your curry powder will determine the final color of the curry.
- Garam masala is another simple and easy spice that is easily found in most supermarkets on the spice rack. It is made with warm spices like cardamom, cinnamon sticks, cloves. You can also make your own garam masala because you probably already have the spices in your pantry.
- Water or broth – with the amount of spices and chicken water works just find but feel free to use vegetable or chicken broth in your curry.
How to make chicken curry
- In a large skillet over medium heat add the oil, grated ginger, and mined garlic cloves. Saute for a minute then add the chopped onions and cook until the onions are translucent.
Pro tip – make sure to saute the onions well so they almost disappear in the gravy by the time the curry is ready. This makes a huge difference in flavor. - Add curry powder and a few tbsp of water to help the spices saute on medium-low heat until fragrant.
Pro tip – Cook the spices on low adding just a few tablespoons of water to prevent them from burning. - Add chicken and saute another two minutes until no longer pink. Then add the yogurt, lemon juice, and chopped cilantro. Combine well.
Pro tip – stir the yogurt with the whisk before adding it to the pot to prevent any lumps.
- Add the water or broth and season with salt and pepper. Add the garam masala spice and combine well. Cover the pan and bring to boil on medium-high heat. Then simmer on medium heat for 10 to 12 minutes.
Pro tip – if you use chicken breast it should be done in about 6 to 8 minutes, boneless chicken thighs or legs will take about 10 to 12 minutes. - After 12 minutes, check to ensure the chicken is tender. Taste and adjust seasoning and consistency. Garnish with more chopped fresh cilantro.
Pro tip – if serving chicken curry with rice you may want to have some gravy so add a little water and bring to a boil. If serving chicken curry with chapati or naan a thicker consistency is preferable.
Variations
- Chicken curry with potatoes – peel and dice 2 medium potatoes and add them along with the chicken. Cook until tender.
- Chicken with tomatoes – If you like tomato-based gravy for your curry. Add 1 large finely chopped tomato to the curry powder and saute well.
- Chicken curry with vegetables – dice 2 cups of vegetables such as carrots, potatoes, parsnips, and add them to the curry along with the chicken. Cook until tender.
- Healthy chicken curry – Make the chicken curry with yogurt instead of sour cream.
- Chicken curry marinade – if you prefer to marinate chicken you can add combine the curry powder, garam masala with yogurt in a large bowl and add the chicken pieces. Marinate on the counter for an hour or in the fridge for up to 8 hours. Add the chicken after the onions are sauteed. Simmer until tender as detailed above.
Tips for success
- Thaw the chicken well before cooking – chilled or frozen chicken cooks unevenly.
- Also, wipe dry the chicken otherwise there will be too much gravy which you will need to cook and evaporate.
- If you like spicy curry, you can add 1 teaspoon of additional hot cayenne pepper
Ideas for serving your chicken curry
If you’re looking to take your homemade Indian chicken curry to the next level, consider some creative ways to serve it up.
- One classic option is to pair it with rice – try basmati for a fragrant complement to your dish. Another popular choice is naan bread, which can be used to scoop up the curry or used as a vessel for making mini sandwiches. For a healthier twist, you can serve your curry with quinoa or cauliflower rice instead.
- If you’re feeling adventurous, try serving your curry with unexpected add-ons like chutney, yogurt, or pickled vegetables. You could also pair it with a side salad to balance out the rich, spicy flavors. And don’t forget about leftovers – curry can be a versatile ingredient for meal prep, whether you use it as a filling for wraps or mix it into scrambled eggs for a breakfast twist.
- Now that you’ve learned some creative ways to serve your Indian chicken curry, let’s dive into some frequently asked questions about how to make it even more delicious.
Customizing your curry heat level
By now, you must have realized that Indian chicken curry is all about the spices and the heat level. Some may prefer a mild and sweet flavor, while others might like to sweat it out with a fiery-hot curry.
- If you are cooking for a crowd, it’s best to keep the curry mild and serve hot sauce on the side, allowing everyone to adjust the heat level according to their preference.
- However, if you’re cooking for yourself and want to experiment with different heat levels, there are a few ways to do so. Firstly, you can adjust the spice level by using less or more of the chili powder or cayenne pepper in the recipe. If you’re not sure how much to use, start with a small amount and taste the curry as it cooks. You can always add more spice later on.
- Another trick to adjust the heat level is to use different types of chili peppers. If you prefer a milder flavor, use jalapeno or serrano peppers, which have a lower heat level compared to the spicy Thai or habanero chili peppers. However, if you’re a fan of the heat, adding a few teaspoons of red pepper flakes or chopped-up ghost peppers will do the trick.
- As with any recipe, it’s all about experimenting and finding what works for you. Don’t be afraid to play around with the spices and add more or less heat to create a curry that is perfectly tailored to your taste buds. And if you’re still not satisfied, just add a dollop of sour cream or yogurt to cool down the heat level.
more curry recipes
How long will this Indian chicken curry keep?
This chicken curry will keep in the fridge for 4 to 5 days.
What can I substitute for curry powder?
If you don’t have the curry powder on hand you can use the individual spices. Add 2 tbsp coriander, 1 tsp cumin, 1/2 tsp turmeric, 2 tbsp chilly powder, and 1/2 tsp turmeric powder.
Can I use beef instead of chicken for this recipe?
Absolutely. This recipe will also work with 900 grams (approx 2 lbs) of beef, lamb, turkey, or pork. Make sure to adjust the cooking time according to the meat you use
What do you serve this curry with?
This curry goes well with any Indian bread, such as chapati or naan. Try vegetable pilaf or turmeric rice. When I’m looking for a low carb option, I eat use cauliflower rice instead of steamed rice
Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don’t forget to subscribe to my blog to receive new recipes by email.
How to Make Chicken Curry
Print Pin Rate Share by Email Share on FB Save GrowCalories: 171kcal
Adjust Servings Here: 8 servings
Description
This chicken curry recipe is simple, yet flavorful. It comes together in about 20 minutes and tastes great. This dish is the perfect weeknight meal for busy home cooks. Serve with basmati rice, chapati, or naan for a complete Indian meal. This is a family favorite
Video
Ingredients
- 2 lbs (1 kg) Chicken (clean and cut chicken into 2-inch pieces.)
- 1 large (1 cup) Onion (chopped)
- 3 inch (2 tbsp) Ginger (grated )
- 6 cloves (2 tbsp) Garlic ( minced )
- 4 tbsp Curry powder
- ½ cup (120 ml) Yogurt
- 2 tbsp Cooking oil
- ½ cup Chopped cilantro (or parsley )
- 1 cup (240 ml) Water (or broth)
- 2 tbsp Lemon juice (or lime juice)
- 1 tsp Kosher salt
- ½ tsp Black pepper
- ½ tsp Garam masala
Instructions
- In a large skillet over medium heat add the oil, grated ginger, and mined garlic cloves. Saute for a minute then add the chopped onions and cook until the onions are translucent. Pro tip – make sure to saute the onions well so they almost disappear in the gravy by the time the curry is ready. This makes a huge difference in flavor.
- Add curry powder and a few tbsp of water to help the spices saute on medium-low heat until fragrant. Pro tip – Cook the spices on low adding just a few tablespoons of water to prevent them from burning.
- Add chicken and saute another two minutes until no longer pink. Then add the yogurt, lemon juice, and chopped cilantro. Combine well. Pro tip – stir the yogurt with the whisk before adding it to the pot to prevent any lumps.
- Add the water or broth and season with salt and pepper. Add the garam masala spice and combine well. Cover the pan and bring to boil on medium-high heat. Then simmer on medium heat for 10 to 12 minutes. Pro tip – if you use chicken breast it should be done in about 6 to 8 minutes, boneless chicken thighs or legs will take about 10 to 12 minutes.
- After 12 minutes, check to ensure the chicken is tender. Taste and adjust seasoning and consistency. Garnish with more chopped fresh cilantro. Pro tip – if serving chicken curry with rice you may want to have some gravy so add a little water and bring to a boil. If serving chicken curry with chapati or naan a thicker consistency is preferable.
Recipe Notes & Tips
- Thaw the chicken well before cooking – chilled or frozen chicken cooks unevenly.
- Also, wipe dry the chicken otherwise there will be too much gravy which you will need to cook and evaporate.
- If you like spicy curry, you can add 1 teaspoon of additional hot cayenne pepper
- Variations
- Chicken curry with potatoes – peel and dice 2 medium potatoes and add them along with the chicken. Cook until tender.
- Chicken with tomatoes – If you like tomato-based gravy for your curry. Add 1 large finely chopped tomato to the curry powder and saute well.
- Chicken curry with vegetables – dice 2 cups of vegetables such as carrots, potatoes, parsnips, and add them to the curry along with the chicken. Cook until tender.
- Healthy chicken curry – Make the chicken curry with yogurt instead of sour cream.
- Chicken curry marinade – if you prefer to marinate chicken you can add combine the curry powder, garam masala with yogurt and add the chicken pieces. Marinate on the counter for an hour or in the fridge for up to 8 hours. Add the chicken after the onions are sauteed. Simmer until tender as detailed above.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Serving: 130– gCalories: 171– kcalCarbohydrates: 2.8– gProtein: 23.4– gFat: 6.9– gSaturated Fat: 1.2– gPolyunsaturated Fat: 5.7– gMonounsaturated Fat: 0– gTrans Fat: 0– gCholesterol: 75– mgSodium: 73– mgPotassium: 0– mgFiber: 1– gSugar: 1.1– gVitamin A: 0– IUVitamin C: 0– mgCalcium: 0– mgIron: 0– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
This is the best Indian Curry recipe I have found. I have made it numerous times. Thank you!!!!
Thank you so much Liz for the lovely feedback. So happy you enjoyed this curry.
Hi Verna,
Lovely recipe I tried it out and it tastes good
I followed exactly the ingredients list however your recipe color looks more browner mine is on the yellow side…but it taste good
If I add more water how do I thicken the consistency
Hey Nadia. Happy you enjoyed this recipe. The color of your curry will be determined by the color of your curry powder. I am using my homemade curry powder which is fairly red with a bit of extra chilly or paprika. Most store-bought curry powders have too much turmeric which lends the curry a yellow color. Nothing wrong with a little extra turmeric though. The curry will still taste delicious.