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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WOW! I’ve been cooking home made curries from scratch for over 20 years and this has to be my all time favourite.
Its AMAZING and all 4 in my family loved it and polished the whole lot off.
I followed the recipe to the T. Came out perfection.
Thank you SOOOOOOOOOOOO much for sharing this recipe.
Thank you so much, Natalie, for the lovely feedback. I am so happy your family enjoyed this curry so much
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.