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.

Table of Content

• What is curry?
• About this recipe
• Ingredients and substitutes
• Step by step instructions
• Frequently asked questions
• What do you serve this curry with?
• You may also like
• Printable Recipe

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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.

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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.

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.

Ingredients and substitutes

• 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. 

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Step by step instructions

• Add all marinade ingredients to a food processor and blend until smooth. Set aside
• Wash, drain, and pat dry the chicken. Season with salt and pepper. Set aside
  Tip- never cook the chicken when cold or frozen as it will cook unevenly. And, a wet chicken means too much gravy, so wipe dry.
• Masala - In a saute pan, add the oil and ground paste. Cook on medium for about 2 to 3 minutes. If necessary add a few tablespoons of water to prevent the spices from burning.
  Tip- cooking the spices is important for flavor so don't rush. Cook until you have a wonderful aroma from the spices.
• Tomatoes - Next, add the chopped tomatoes and tomato paste. Cook another minute
• Chicken - Finally, add the chicken pieces and coat well with the mixture. Add one cup of water and stir.
• Cook for about 8 to 10 minutes or until the chicken is cooked.
  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.
• Sour cream - Add sour cream and stir well. Check and adjust seasoning.
• Sprinkle with more chopped cilantro before you serve.

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Frequently asked questions

What do you serve this curry with?

Here are some side dishes and Indian bread or rice you can serve with this curry.

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Printable Recipe