Chicken Curry

08.28.2018

If you love Indian food you have to try this recipe! This Chicken Curry tastes just as good as what you’d get at an Indian restaurant, if not better, and it’s easy to make. It brimming with flavor thanks to all the spices, it’s rich and creamy and it’s amazingly hearty when you finish it off with basmati rice or naan bread. 

Chicken Curry

Chicken Curry

Chicken curry is common to several continents including India, Asia and the Caribbean (if you are looking for an Asian version I have that recipe HERE). My favorite of them though is this aromatic Indian Chicken Curry, I’m always just craving these flavors.

This has been the go-to dish I order at my local Indian restaurant so I finally just decided to recreate it at home and I couldn’t be happier with the end result!

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I love that it has an abundance of spices leaving it with incredible flavor. I also love that little bit of cream that’s added at the end, even though it’s not much it works wonders.

And of course it’s got an abundance of sauce because that’s what chicken curry is all about – that irresistible sauce for soaking up with naan bread or serving alongside rice.

chicken curry ingredients

Ingredients for Chicken Curry

  • Spices: 1 1/2 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric, 1/2 tsp fennel seeds (crushed), 1/2 tsp ground cinnamon, 1/2 tsp ground black pepper, 1/4 tsp ground mustard, 1/4 tsp ground cloves, cayenne pepper and salt to taste
  • 2 Tbsp olive oil
  • 1 small yellow onion, chopped (1 cup)
  • 4 garlic cloves, minced (1 1/2 Tbsp)
  • 1 Tbsp peeled and minced fresh ginger
  • 1 cup low-sodium chicken broth
  • 3/4 cup drained canned diced tomatoes or peeled, seeded, diced fresh tomatoes
  • 1 1/2 lbs boneless skinless chicken breasts, diced into 1 1/4-inch cubes
  • 1 tsp cornstarch mixed with 2 tsp water (optional)
  • 1/3 cup heavy cream
  • 2 Tbsp chopped cilantro

Scroll below for printable recipe.

Chicken Curry

How to Make Chicken Curry

  • In a small mixing bowl whisk together all of the spices in the spice blend, set aside.
  • Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
  • Add in onion and saute until slightly golden brown, about 4 – 6 minutes.
  • Add in garlic and ginger, saute 30 seconds more then add in spice blend and saute 30 seconds.
  • Pour in chicken broth and tomatoes and bring to a boil, then reduce heat to medium-low, cover and simmer, 5 minutes.
  • Pour mixture into a blender then cover with lid and remove lid insert, cover opening with a clean folded kitchen rag.
  • Blend mixture until well pureed and smooth then return to skillet and heat skillet over medium-high heat.
  • Season sauce with salt and cayenne pepper to taste then add in chicken.
  • Bring to a simmer then reduce heat to medium-low, cover skillet with lid and simmer until chicken has cooked through, stirring occasionally, about 9 – 10 minutes.
  • During the last minute of cooking stir in the cornstarch and water slurry if you want to thicken sauce slightly.

Chicken Curry

chicken curry

Can I Use Chicken Thighs with This Recipe?

Chicken thighs can be used in this recipe as well. You’ll want to trim excess fat from them, then increase the cooking time a bit, thighs take longer to cook than chicken breasts do.

Chicken Curry

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Chicken Curry

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Print

Chicken Curry

4.89 from 9 votes

Chicken pieces are cooked in an aromatic, deliciously seasoned curry sauce then it's finished off with cream for richness and cilantro for color and freshness. Serve alongside basmati rice or naan bread for soaking up the extra sauce.

Course: Main Course
Cuisine: Indian
Keyword: chicken curry
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Calories: 362 kcal
Author: Jaclyn

Ingredients

Spice blend

  • 1 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp fennel seeds, crushed in a small bag with a meat mallet
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground mustard
  • 1/4 tsp ground cloves

Curry

  • 2 Tbsp olive oil
  • 1 small yellow onion, chopped (1 cup)
  • 4 garlic cloves, minced (1 1/2 Tbsp)
  • 1 Tbsp peeled and minced fresh ginger
  • 1 cup low-sodium chicken broth
  • 3/4 cup drained canned diced tomatoes or peeled, seeded, diced fresh tomatoes
  • Salt
  • Cayenne pepper, to taste
  • 1 1/2 lbs boneless skinless chicken breasts, diced into 1 1/4-inch cubes
  • 1 tsp cornstarch mixed with 2 tsp water (optional)
  • 1/3 cup heavy cream
  • 2 Tbsp chopped cilantro

Instructions

  1. In a small mixing bowl whisk together all of the spices in the spice blend, set aside.

  2. Heat olive oil in a 12-inch non-stick skillet over medium-high heat. 

  3. Add in onion and saute until slightly golden brown, about 4 - 6 minutes. 

  4. Add in garlic and ginger, saute 30 seconds more then add in spice blend and saute 30 seconds. 

  5. Pour in chicken broth and tomatoes and bring to a boil, then reduce heat to medium-low, cover and simmer 5 minutes.

  6. Pour mixture into a blender then cover with lid and remove lid insert, cover opening with a clean folded kitchen rag. 

  7. Blend mixture until well pureed and smooth then return to skillet and heat skillet over medium-high heat. 

  8. Season sauce with salt and cayenne pepper (start with about 1/2 tsp salt and a few dashes cayenne then add more to taste) then add in chicken.

  9. Bring to a simmer then reduce heat to medium-low, cover skillet with lid and simmer until chicken has cooked through, stirring occasionally, about 8 -  12 minutes.

  10. During the last minute of cooking stir in the cornstarch and water slurry if desired, to thicken sauce slightly (or if needed thin with a little chicken broth).

  11. Stir in cream then serve warm with cilantro over basmati rice. 

  12. Recipe source: Cooking Classy

Nutrition Facts
Chicken Curry
Amount Per Serving
Calories 362 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 6g 30%
Cholesterol 136mg 45%
Sodium 726mg 30%
Potassium 836mg 24%
Total Carbohydrates 7g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 38g 76%
Vitamin A 8.4%
Vitamin C 11.8%
Calcium 5.9%
Iron 10.2%
* Percent Daily Values are based on a 2000 calorie diet.

18 comments

  • Charis Cooper: This curry is fantastic. I love the blend of spices and the richness and you can adjust to your personal taste preference. I didn’t have fresh ginger on hand so I used ground, but I will definitely have it on hand next time I make this. May also increase the cinnamon a tad too. Plan to add some cauliflowerto this next time as well. October 7, 2018 at 9:06pm Reply

  • Mike Murphy: I couldn’t find coriander or fennel seeds in my little town, so I made it without them. I was surprised how good it was even without those two ingredients! Also, I live on the Gulf coast and had a couple of pounds of fresh bay shrimp, so I used that instead of chicken. Really good. I can’t wait to get the coriander/fennel to add to the next batch. September 25, 2018 at 8:24pm Reply

  • Desi: This dish was easy and so delicious. September 18, 2018 at 6:18am Reply

    • Jaclyn: I’m happy to hear you liked it Desi! Thanks for your feedback! September 18, 2018 at 11:09am Reply

  • Aricka: This was amazing!! Will definitely go in the rotation 😀 September 17, 2018 at 7:35am Reply

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