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
2lbs(1kg)Chicken clean and cut chicken into 2-inch pieces.
In a large skillet over medium heat add the oil, grated ginger, and mined garlic cloves. Saute for a minute then add the chopped onions and cook until the onions are translucent. Pro tip - make sure to saute the onions well so they almost disappear in the gravy by the time the curry is ready. This makes a huge difference in flavor.
Add curry powder and a few tablespoon of water to help the spices saute on medium-low heat until fragrant. Pro tip - Cook the spices on low adding just a few tablespoons of water to prevent them from burning.
Add chicken and saute another two minutes until no longer pink. Then add the yogurt, lemon juice, and chopped cilantro. Combine well. Pro tip - stir the yogurt with the whisk before adding it to the pot to prevent any lumps.
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 seasoning and consistency. Garnish with more chopped fresh cilantro. 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 or naan a thicker consistency is preferable.
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.
If you like spicy curry, you can add 1 teaspoon of additional hot cayenne pepper
Chicken curry with potatoes - peel and dice 2 medium potatoes and add them along with the chicken. Cook until tender.
Chicken with tomatoes - If you like tomato-based gravy for your curry. Add 1 large finely chopped tomato to the curry powder and saute well.
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.
Chicken curry marinade - if you prefer to marinate chicken you can add combine the curry powder, 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.
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