How to make Chicken Curry

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.

Table of Content

• Why make this curry
• Ingredients and substitutes
• How to make chicken curry
• Tips for success
• Variations
• More curry recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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Curry is much more than just a bright orange-colored mixture of spices and vegetables.

Have you ever wanted to make simple chicken curry? This is it! Most people are intimidated by the long list of ingredients used to make curry and rightfully so. But, with spice mixes like curry powder and garam masala you don't have to worry about it too much anymore.

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 commerical 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 turmeic. 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 tablespoon 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.

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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

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. 

More curry recipes

• Butter Chicken
• Indian Lamb Curry
• Slow Cooker Indian Chicken Curry or Slow Cooker Lamb Curry
• Quick Chicken Curry - just 6 ingredients
• Lentil Chicken Curry
• Easy Prawn Curry or Easiest Fish Curry
• Meatball Kofta Curry
• Instant Pot Lamb Curry or Instant Pot Chicken Curry
• See all Indian recipes

Frequently asked questions

You may also like

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