When you’re craving Indian food but don’t have a ton of energy to simmer and stir, this easy chicken curry recipe comes to the rescue. Move over, takeout! Quick with easy-to-find ingredients in less than 20 minutes.
Table of Content
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.
Today I bring you another curry recipe and this one is probably the easiest of them all. Most of all, we love this easy chicken curry! It's probably the one that my kids can never get enough of because it's so rich and creamy. And if you ask my kids what they want for lunch, they'll usually say - chicken curry with rice or chicken curry with chapati.
Why make this chicken curry?
- If you're looking for the easiest curry that's also quick to make, then this is it. It takes only 20 minutes to cook.
- It uses easy-to-find spices and the chicken pieces are cooked in sour cream or yogurt and tomato-based gravy so it absorbs all those wonderful flavors. As a result, it is a rich, creamy, and delicious sauce.
- 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.
- Today I am serving this chicken with basmati rice, chapati, and aloo gobi but you can also serve it with naan or garlic naan. Alternatively, you can also serve it with cauliflower rice or try turmeric cauliflower rice or mustard dill cauliflower rice
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.
- Tomato - In this curry I prefer chopped tomatoes as well as some tomato paste. The paste enhances the color and thickness of the curry.
- Sour cream- I like sour cream in this, but if you prefer you can use Greek yogurt or coconut milk instead.
- Lemon - you can use lemon or lime juice for this curry. Alternatively, you can also use 1 tablespoon apple cider vinegar.
- Spice mix – Almost everyone has these common spices like cumin, coriander, turmeric, and chilly or cayenne. 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 4 tablespoon of curry powder. This is a spice blend made with similar spices used below.
- 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.
- Cilantro - Fresh cilantro is the most commonly used herb in Indian curries but you can also use parsley if you do not like cilantro. Alternatively, you can omit the fresh herb in the curry paste and only use your prefered for garnish.
How to make an easy chicken curry
- Curry paste - Add all curry paste ingredients to a food processor and blend until smooth. Set aside
Pro tip - if using a small blender do this in batches. Also, make sure to cut large pieces to encourage a smooth paste. - Saute paste - In a large skillet or pan over medium heat, add the oil and ground curry paste. Cook for about 2 minutes until fragrant. If necessary add a few tablespoons of water to prevent the spices from burning.
Pro tip- I add a few tablespoons of water to clean the blender and add it to the pan, this prevents the spices from burning.
- Tomatoes - Next, add the chopped tomatoes and tomato paste. Cook another 2 minute
- Chicken - Add the chicken pieces and saute for 2 minutes more or until the chicken is well coated in all the masala. Add 1 cup water or chicken broth and combine well. Bring to a boil on medium-high heat.
- Simmer - Cover the pot and cook on medium heat for about 8 to 10 minutes or until the chicken is cooked.|
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.
- Acid - Finally, add sour cream (or yogurt) and lemon juice. Simmer another 2 minutes. Taste and adjust seasoning and consistency.
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 a thicker consistency is preferable. - Sprinkle with more chopped cilantro before you serve.
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.
- Pulse the paste ingredients to a smooth paste in a blender or food processor. The smoother the past the creamier the curry will be.
- Chicken curry marinade - you can also marinate the chicken in a marinades-safe bowl with the curry paste and leave it overnight in the fridge. Cook the chicken in oil, add the tomatoes, and other ingredients, and cook until done.
- 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 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.
More curry recipes
How long will this chicken curry keep?
This chicken curry will keep in the fridge for 4 to 5 days.
Can I use other meat 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.
Can you freeze chicken curry?
yes, this chicken curry will keep in the freezer for up to a month. If you plan to keep it longer omit the sour cream, yogurt, or coconut milk.
What side dish do you serve with chicken curry? Black Beans Coconut Curry, Spicy Indian Eggplant Pickle - Brinjal Pickle, Channa Masala - Chickpea Curry, Kidney beans coconut curryMushroom masala
A side of Indian veggies is a great option try black beans curry,
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.
Printable Recipe
Easy Chicken Curry Recipe
Print Pin Rate Share by Email Share on FB Save GrowCalories: 194kcal
Adjust Servings Here: 8 servings
Description
When you’re craving Indian food but don’t have a ton of energy to simmer and stir, this easy chicken curry recipe comes to the rescue. Move over, takeout! Quick with easy-to-find ingredients in less than 20 minutes
Video
Ingredients
Chicken curry
- 2 lb (1 kg) Boneless skinless chicken (Wash, drain, and cut into 2 inch pieces)
- 1 large Tomato (finely chopped)
- 2 tablespoon Tomato paste
- ½ cup (120 ml) Sour cream (Or yogurt or coconut cream)
- 1 tablespoon Lemon juice ((less if yogurt or sour cream is too sour))
- 2 tablespoon Canola oil
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
Curry paste
- 1 large Onion (roughly chopped)
- 6 large Garlic cloves
- 3 inch Fresh ginger
- ¼ cup Cilantro leaves
- 5 Curry leaves
- 2 tbsp Red chilly powder (or Paprika (med or hot))
- 1 teaspoon Cayenne pepper (mild or hot)
- 3 tablespoon Coriander powder
- 1 tablespoon Cumin powder
- ½ teaspoon Turmeric powder
- 1 teaspoon Garam masala
Instructions
- Curry paste - Add all curry paste ingredients to a food processor and blend until smooth. Set aside Pro tip - if using a small blender do this in batches. Also, make sure to cut large pieces to encourage a smooth paste.1 large Onion, 6 large Garlic cloves, 3 inch Fresh ginger, ¼ cup Cilantro leaves, 5 Curry leaves, 2 tablespoon Red chilly powder, 1 teaspoon Cayenne pepper, 3 tablespoon Coriander powder, 1 tablespoon Cumin powder, ½ teaspoon Turmeric powder, 1 teaspoon Garam masala
- Saute paste - In a large skillet or pan over medium heat, add the oil and ground curry paste. Cook for about 2 minutes until fragrant. If necessary add a few tablespoons of water to prevent the spices from burning. Pro tip- I add a few tablespoons of water to clean the blender and add it to the pan, this prevents the spices from burning.2 tablespoon Canola oil
- Tomatoes - Next, add the chopped tomatoes and tomato paste. Cook another 2 minute1 large Tomato, 2 tablespoon Tomato paste
- Chicken - Add the chicken pieces and saute for 2 minutes more or until the chicken is well coated in all the masala. Add 1 cup water or chicken broth and combine well. Bring to a boil on medium-high heat.2 lb Boneless skinless chicken
- Simmer - Season with salt and pepper. Cover the pot and cook on medium heat for about 8 to 10 minutes or until the chicken is cooked. 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.1 teaspoon Kosher salt, ½ teaspoon Black pepper
- Acid - Finally, add sour cream (or yogurt) and lemon juice. Simmer another 2 minutes. Taste and adjust seasoning and consistency. 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 a thicker consistency is preferable.½ cup Sour cream, 1 tablespoon Lemon juice
- Sprinkle with more chopped cilantro before you serve.
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.
- Pulse the paste ingredients to a smooth paste in a blender or food processor. The smoother the past the creamier the curry will be.
- Chicken curry marinade - you can also marinate the chicken in the curry paste and leave it overnight in the fridge. Cook the chicken in oil, add the tomatoes, other ingredients, and cook until done.
- 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 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.
Nutrition Information
Serving: 174- gCalories: 194- kcalCarbohydrates: 6.2- gProtein: 23.9- gFat: 7.9- gSaturated Fat: 1.8- gPolyunsaturated Fat: 6.1- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 78- mgSodium: 81- mgPotassium: 0- mgFiber: 1.1- gSugar: 2.1- 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
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Corrina
Tried this and it was amaaaaazing! Added some more heat- thank you for this recipe!
Veena Azmanov
Thank you for the lovely feedback, Corrina.
Nicola
Tried and turned out extremely sour and did not taste like chicken curry at all ! 🙁 sadly very disappointed with the recipe
Veena Azmanov
Sorry to hear that, Nicola. Thank you for the feedback.
Bill
It doesn’t have that strong of a taste and it ended up taking me a lot longer than the recipe said.