Quick and Easy Indian Chicken Curry in 15 minutes

Quick and Easy Indian Chicken Curry in 15 Minutes 

If you’re looking for the best chicken curry that’s also quick and easy to make, then this is it. This Indian chicken curry takes only 15 minutes to cook. It uses easy to find Indian spices and the chicken pieces are cooked in sour cream and tomato-based gravy. As a result, it is rich, creamy and delicious. So simple, easy and quick you will surely be making it often.

When you need a good curry

Being Indian, I love to eat Indian food often. It takes me back to that feeling of home food. My Aadi is the same, my Indian boy. So, if I don’t cook Indian food for a few days, he will ask “mom when you going to make chicken curry again” or “mom can you make chicken biryani again?” Hence, no matter how busy I am, I love making good chicken curry.

Today I bring you another curry recipe and this one is probably the easiest of them all. When I lived away from home and worked for Singapore Airlines, I’d often come back to base tired after a long flight. And after an eight-day trip, there is nothing to cook at home and no energy to go shopping. I’d be so hungry. So, I would make this curry often. Because it is quick, and with basic Indian spices that I always have at home. And it was just the Indian comfort food I needed to feel home again after a long flight. 

Most of all, we love this easy chicken curry! It’s probably the one that my kids can never get enough of. And if you ask my kids what they want for lunch, they’ll usually say – chicken curry with chapati.

What is curry?

Growing up I ate Indian food almost every day, and often chicken curry. That sounds like eating the same thing often.  Nope! Do you know that there are many curries? I say countless because the numbers 100’s or 1000’s seem like a few.

If you look at an Indian menu in any restaurant, you will see a vast variety of Indian dishes. And the best part? The same dish is made differently in different parts of India.

So, if you go to India and ask for curry, they will ask you what curry? That’s because curry is not one recipe. Rather, it’s an umbrella of different methods. All unique. And almost all coming from different origins in India.

For example, if you eat a curry made in the North of India it probably has yogurt or tomato-based sauce, like the famous butter chicken. While a curry from the south of India will probably have a coconut-based sauce, like the famous Kerala Chicken curry. And both are delicious. 

Curry in the north is served with chapati or naan because northern India grows wheat. While curry in the south is served with steamed rice or dosa, made from rice and lentils because rice and coconut are there in abundance. 

And speaking of curry, India is not the only one that makes curry. There are also Sri-Lankan curries, Afghan curries, and Bangla curries. And let’s not forget the popular Pakistani curries. 

Consequently, I have already shared with you quite a few different curries here on this blog.

Instant Pot Chicken Curry1

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About this recipe

This quick and easy Indian chicken curry is a real treat. This simple, easy and effortless recipe uses simple Indian spices like cumin, coriander, and garam masala. Also, it has an added zing from tomato paste and sour cream. And it gets its gorgeous color from sweet hot paprika

As I said above, this is my fuss-free chicken curry. It takes only 15 minutes to cook and tastes heavenly. And the best part is that you do not need to do any chopping of vegetables. Just blitz in a food processor and your curry paste is ready. Then, saute with chopped chicken pieces and cook for 15 minutes. Honestly, an Indian chicken curry with this taste and flavor does not get any easier than this.

Recently, I shared this picture on my Instagram story, and everybody kept asking about the color!! And yet, don’t be fooled by the color. It’s not spicy at all. My kids are 8 and 10 and if they can enjoy this so can you. Since I use sweet paprika, I get a rich red color, and yet without the heat. And who doesn’t love that nice rich red color for our curry? So using sweet paprika helps give that vibrant color.

Let’s talk ingredients and substitutes (save/Pin)

• Chicken – I always use thighs. Because I think it’s more juicy and tender than breast meat. And yet, you can also use chicken breast of course. 
• Tomato paste – I like using a little bit of tomato paste for the color and thickness it adds. But, you can also omit it.
• Sour cream– I like sour cream in this, but if you prefer you can use yogurt instead.
• Spice mix – Almost everyone has these common spices like cumin, coriander, turmeric, and paprika. They are found in most Indian or Middle Eastern dishes. And yet, if you don’t have these, you can substitute the powders in the recipe with 2 tbsp of curry powder.
• Curry powder – Curry powder is readily available in most supermarkets these days. So, if you don’t have the spices below don’t worry too much, just add two heaping tablespoons of curry powder. Make sure you buy the curry powder that is right for you, not-spicy, medium or hot. I make my own so you can find my homemade curry powder as well as garam masala. So, if you like making your spice mixes, you will love to try these. 

Spiced Indian Potatoes (4)

Curry Powder Spice MixIMG_0036

Homemade Garam Masala Spice Mix

Indian Mushroom Masala (11)

Useful Tips and Tools

• Use a heavy bottom pot when cooking with spices. This helps prevent the spices from burning. Spices need to be cooked well in a little water and the heavy bottom skillet also works best to maintain even heat. 
• A sharp knife and chopping board for cutting the chicken. Always use a separate chopping board just for meat or poultry, and another for vegetables. 
• Also, a wooden spoon works best to stir curries. And yet, avoid using your favorite wooden spoon as some spices may lend their natural dye to the wooden spoons. Wooden spoons are porous. 
• And a food processor or hand blender is what you will need to blend everything. Avoid adding too much water when blending because onions have lots of natural juices that work almost enough. 

Quick and Easy Indian Chicken Curry in 15 minutes (save/Pin)

Prepare

• Clean, wash and chop the chicken.
• Season with salt pepper and lemon juice – and set aside.
• Add all the paste ingredients to a food processor and blend until smooth.

Cook the curry

• Heat oil in a saute pan large enough for the whole recipe.
• Add the ground paste and cook on medium heat for about 3 minutes.
• If necessary, add a few tablespoons of water to prevent the spices from burning.
• You will know the spices are cooked when you get a nice spice aroma in the house.
• Next, add the chopped tomatoes and tomato paste. Stir well.
• Add the chicken pieces and coat well with the mixture.
• Add one cup of water and stir.
• Cook for about 8 to 10 minutes until the chicken is cooked.
• Add sour cream and stir well.
• Check and adjust seasoning.
• Sprinkle with more chopped cilantro before you serve.

Frequently asked questions

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Easy Indian Chicken Curry in 15 Minutes

Author: Veena Azmanov

4.87 from 22 votes

Print Pin Rate

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Calories: 194kcal

$10

Adjust Servings Here: 8 servings

Description

If you're looking for the best chicken curry that's also quick and easy to make, then this is it. This Indian chicken curry takes only 15 minutes to cook. It uses easy to find Indian spices and the chicken pieces are cooked in sour cream and tomato-based gravy. As a result, it is rich, creamy and delicious. So simple, easy and quick you will surely be making it often.

Equipment /Tools

• Food Processor
• Skillet
• Cutting boards
• Chef Knife
• Wooden Spoon

Ingredients

• 800 grams Boneless chicken
• 1 Tomato chopped
• 1 tbsp Tomato paste mostly for color
• 1/2 cup Sour cream
• 1 tbsp Lemon juice
• 2 tbsp Canola oil
• 1/2 tso Salt
• 1/2 tsp Pepper

Grind to a Paste

• 1 medium Onion 1/2 cup chopped
• 4 cloves Garlic
• 2 tbsp Ginger
• 1/4 cup Cilantro leaves
• 5 Curry leaves
• 2 tsp Red chilly powder Cayenne (med or hot)
• 1 tsp Sweet Paprika for color
• 2 tbsp Coriander powder
• 1 tsp Cumin powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Garam masala

Metric – US customary

ADJUST SERVINGS HERE – 8 servings

Conversions – Switch between Metric & US for other measurement options

Instructions

Prepare

• Clean, wash and chop the chicken.
• Season with salt pepper and lemon juice – and set aside.
• Add all the paste ingredients to a food processor and blend until smooth.

Cook the curry

• Heat oil in a saute pan large enough for the whole recipe.
• Add the ground paste and cook on medium for about 3 minutes.
• If necessary add a few tablespoons of water to prevent the spices from burning.
• You will know the spices are cooked when you get a nice aroma in the house.
• Next, add the chopped tomatoes and tomato paste. Stir well.
• Add the chicken pieces and coat well with the mixture.
• Add one cup of water and stir.
• Cook for about 8 to 10 minutes until the chicken is cooked.
• Add sour cream and stir well.
• Check and adjust seasoning.
• Sprinkle with more chopped cilantro before you serve.

Recipe Video

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Nutrition Information

Serving: 174g | Calories: 194kcal | Carbohydrates: 6.2g | Protein: 23.9g | Fat: 7.9g | Saturated Fat: 1.8g | Polyunsaturated Fat: 6.1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 78mg | Sodium: 81mg | Potassium: 0mg | Fiber: 1.1g | Sugar: 2.1g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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

Keywords – 15 mins, Chicken curry, curry, Easy chicken curry, Indian curry

Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

What do you serve with Indian Chicken Curry?

This curry goes well with any Indian bread, such as chapati or naan. Our family favorite is garlic butter naan or vegetable pilaf. And when I’m looking for a low carb option, I eat cauliflower rice. Since the no-fuss cauliflower rice works great for me in place of steamed rice. My kids also love the turmeric cauliflower rice or my mustard dill cauliflower rice. 

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