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Delicious homemade chicken curry served with naan and rice."

Chicken Curry Recipe

A simple and flavorful chicken curry recipe that combines aromatic spices, tender chicken, and a rich sauce. It’s easy to make and perfect for any meal, whether for a busy weeknight or a dinner party.
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Course: Main Course
Cuisine: Asian, Indian
Keyword: Best chicken curry recipe, Chicken curry recipe ingredients, Indian chicken curry recipe, Simple chicken curry recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 Servings
Calories: 350kcal
Cost: $15

Equipment

  • 1 Heavy-bottomed pan or Dutch oven Distributes heat evenly for cooking the curry
  • 1 Sharp knife For cutting chicken and vegetables
  • 1 Wooden spoon or spatula For stirring the curry and preventing burning
  • 1 Microplane grater For grating ginger (optional, but helps with texture)
  • 1 Spice grinder For grinding whole spices (optional for deeper flavor)
  • 1 Garlic press For quick and even mincing of garlic

Ingredients

For the Chicken and Marinade:

  • 1½ pounds Boneless chicken thighs Cut into 1-inch pieces
  • 2 tablespoons Plain yogurt Helps tenderize the chicken
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper

For the Curry Sauce:

  • 3 tablespoons Cooking oil or ghee Ghee adds authentic flavor
  • 1 large Onion,finely diced
  • 4 cloves Garlic,minced
  • 1 inch Ginger,grated
  • 2 medium Tomatoes,diced Provides natural sweetness
  • 2 Green chilies,sliced Adjust heat to preference
  • 2 teaspoons Ground coriander
  • 1 teaspoon Ground cumin
  • 1 teaspoon Garam masala
  • ½ teaspoon Chili powder Adjust to taste
  • ½ cup Water or chicken stock
  • ¼ cup Heavy cream or coconut milk For creaminess
  • 1 handful Fresh cilantro leaves For garnish
  • Salt To taste

Instructions

  • Mix chicken pieces with yogurt, turmeric, salt, and pepper until well coated. Let marinate for 15 minutes while preparing the other ingredients.
  • Heat oil in a large pan, cook onions until golden. Add garlic and ginger, cooking until fragrant. Stir in dry spices, followed by tomatoes and chilies. Cook until tomatoes break down and oil begins to separate.
  • Add marinated chicken, stirring to coat. Add water or stock, bring to a simmer. Cover and cook for 15 minutes. Stir in cream and garam masala, simmer for 2-3 minutes. Garnish with cilantro and serve hot.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.
 

Nutrition

Serving: 200g | Calories: 350kcal | Carbohydrates: 12g | Protein: 25g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 95mg | Sodium: 598mg | Potassium: 450mg | Fiber: 2g | Sugar: 5g | Vitamin A: 450IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 3mg