Chicken Curry with Curry Powder
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.
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. This means you now have only to buy one spice mix.
- 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.
Ingredients and substitutes
- Chicken – I always use skinless chicken thighs. Because I think it’s juicier and more tender than breast meat. And yet, you can also use chicken breast, chicken legs, and a whole chicken cut into pieces with 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 while 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 used in Indian curry, made with spices such as coriander, cumin, chilli, 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 can be found in most supermarkets on the spice rack. It is made with warm spices like cardamom, cinnamon sticks, and 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 fine, but feel free to use vegetable or chicken broth in your curry.
Step-by-step: Chicken Curry with Curry Powder
- In a large skillet over medium heat, add the oil, grated ginger, and minced garlic cloves. Sauté for a minute, then add the chopped onions and cook until the onions are translucent.
- Add curry powder and a few tbsp of water to help the spices saute on medium-low heat until fragrant.
- Add the chicken and sauté for another 2 minutes, until it is no longer pink. Then, add the yogurt, lemon juice, and chopped cilantro. Combine well.
- 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 the seasoning and consistency. Garnish with more chopped fresh cilantro.
Easy Chicken Curry with Curry Powder
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
- 1 kg (2 lbs) Chicken clean and cut chicken into 2-inch pieces.
- 1 large Onion chopped
- 3 inch Ginger grated
- 6 cloves Garlic minced
- 4 tbsp Curry powder
- ½ cup Yogurt
- 2 tbsp Cooking oil
- ½ cup Chopped cilantro or parsley
- 1 cup Water or broth
- 2 tbsp Lemon juice or lime juice
- 1 tsp Kosher salt
- ½ tsp Black pepper
- ½ tsp Garam masala
Method
- In a large skillet over medium heat, add the oil, grated ginger, and minced garlic cloves. Saute for a minute, then add the chopped onions and cook until the onions are translucent.1 large Onion, 3 inch Ginger, 6 cloves Garlic, 2 tbsp Cooking oil
- Add curry powder and a few tbsp of water to help the spices saute on medium-low heat until fragrant.4 tbsp Curry powder
- Add the chicken and sauté for another 2 minutes until it is no longer pink. Then, add the yogurt, lemon juice, and chopped cilantro. Combine well.1 kg Chicken , ½ cup Yogurt, 2 tbsp Lemon juice, ½ tsp Garam masala
- 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.1 cup Water , 1 tsp Kosher salt, ½ tsp Black pepper
- After 12 minutes, check to ensure the chicken is tender. Taste and adjust the seasoning and consistency. Garnish with more chopped fresh cilantro.½ cup Chopped cilantro
Notes
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- Thaw the chicken well before cooking – chilled or frozen chicken cooks unevenly.
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- Also, wipe dry the chicken; otherwise, there will be too much gravy, which you will need to cook and evaporate.
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- If you like spicy curry, add one teaspoon of hot cayenne pepper.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!What do you serve with chicken curry?
- Basmati Rice – Light, fluffy, and perfect for curries. Whether plain or spiced, rice is always a classic.
- Homemade Naan – Soft, chewy, and ideal for scooping up that delicious gravy.
- Chapati, roti, or Indian Flatbread – Simple, rustic, and so satisfying alongside any curry.
- Samosas – Want to turn dinner into a full Indian feast? Serve your curry with crispy, spiced samosas on the side.
Variations
- Chicken curry with potatoes – peel and dice two medium potatoes and add them to the chicken. Cook until tender.
- Chicken with tomatoes – If you like tomato-based gravy for your curry. Add one large finely chopped tomato to the curry powder and saute well.
- Chicken curry with vegetables – dice 2 cups of vegetables, such as carrots, potatoes, and 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 combine the curry powder and 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.
Frequently asked questions
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 use cauliflower rice instead of steamed rice.
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This chicken curry looks amazing. May I use milk cream instead of yogurt? Thanks.
yes, Marcos. You can use cream as well but at the cream at the end of cooking to prevent it from splitting.
I Just saw this recipe, have been looking for something easy as Indian is something I love, but haven’t mastered at home, as many require ingredients I simply cannot find…. I currently have all 6 of these ingredients,
I will let you know how they turn out.
Thank you, Karen. This is a very popular recipe on this blog and very customizable too. I hope you enjoy it.
I plan to make this tomorrow, What veggies can I serve as a side, or add into the curry?
Hey Rebecca. I love serving a side of Indian potatoes or cauliflower with these.
We usually have Indian bread, such as chapati or naan.
Let me know how it was
Easy delicious recipe. Was an instant hit. Will definately make it again.
Thank you, Cathy. So happy you enjoyed this recipe. Thank you for coming back to write this feedback.
Thank you for this recipe. I love chicken curry but made it at home for the first time. This was so delicious. My whole family loved it so much. Definitely making this again.
Thank you Bronn. I am so happy to hear you loved this recipe. Yeey on your first homemade Indian Chicken Curry. I think now you can try a few more. This sure was so easy. Thank you so much for coming back to write this feedback. Appreciate it very much. Love to hear from people who try my recipes…
I’m seeing more and more curry on the threads. Love it and learning more every day. Your recipe looks superb!!!
Thank you Danzehr – yes curry is sure becoming more popular these days
I love curry and have at least 4 different varieties of curry powder in my pantry. My favorite is from the Caribbean!
Yeah that’s sometime confusing to people. Which curry powder to use.. Most often the basic is the same lol. I love the heat. Thanks Lisa
Who doesn’t like a good curry?! I don’t eat that much meat, but when l do, chicken is by far my favourite. Your dish looks tasty and l would gladly have some portions! ?
Thank you Daniela – Yes we love more chicken too!
I love quick Indian curries!!! This is fabulous!
Me too Sarah. Thanks
I know more than a few people who will absolutely love this recipe. I can’t wait to make it for them. Thanks!
Thank you Debi !So happy to hear that.
Hello,
Thank you for sharing this Quick recipe. If you want to be sure about the heat you can always put together your own curry powder mix too. I did a post about it some time ago tgat could be interesting if you would like to try making your own.
Grtz simon
Yes of course you can make your own curry powder anytime. Thanks Simon