Chicken Curry

Published August 28, 2018. Updated January 12, 2021

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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 countries including India, countries in 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.

Chicken Curry Video

 

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!

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

  • Coriander, cumin, turmeric, fennel seeds, cinnamon, pepper, ground mustard, ground cloves, cayenne pepper and salt – these spices build incredible flavor in this dish. Together they create a homemade curry blend.
  • Olive oil – used for sautéing.
  • Fresh onion, garlic and ginger – these aromatics add a key depth of flavor.
  • Low-sodium chicken broth – to create a sauce base to coat the chicken.
  • Canned tomatoes – fresh tomatoes will work here too but canned are quicker and easier.
  • Chicken breasts – be careful not to over-cook so the chicken doesn’t become dry.
  • Cornstarch – used to thicken the sauce slightly.
  • Heavy cream – this makes the sauce deliciously rich and creamy.
  • Chopped cilantro – adds a nice prop of fresh flavor and color.

Chicken Curry

How to Make Chicken Curry

  • Mix spices together
  • Saute onion, garlic and ginger in a skillet.
  • Add broth and tomatoes, simmer.
  • Blend mixture in a blender as directed then return to skillet.
  • Season sauce then add chicken.

Chicken Curry

  • Simmer chicken in sauce until cooked through.
  • Add cornstarch slurry during last minute to thicken sauce.
  • Stir in cream.
  • Serve over rice garnished with cilantro.

chicken curry

Can I Use Chicken Thighs for this Chicken Curry?

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
4.90 from 157 votes

Chicken Curry

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.
Servings: 4
Prep20 minutes
Cook20 minutes
Ready in: 40 minutes

Ingredients

Spice blend

Curry

Instructions

  • 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 (start with about 1/2 tsp salt and a few dashes cayenne then add more 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 8 -  12 minutes.
  • 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).
  • Stir in cream then serve warm with cilantro over basmati rice. 
Nutrition Facts
Chicken Curry
Amount Per Serving
Calories 362 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g38%
Cholesterol 136mg45%
Sodium 726mg32%
Potassium 836mg24%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 38g76%
Vitamin A 420IU8%
Vitamin C 9.7mg12%
Calcium 59mg6%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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421 Comments

  • Susan KH

    Just finished eating. I was stuffed. Just as good, if not better than at a restaurant. We LOVED it. I used coconut milk instead of cream. I blended the separated coconut milk before adding to the recipe. Saved the rest in a glass jar to use with other recipes and smoothies. I didn’t need to thin or thicken anything. I added about a teaspoon of Garam Masala Spice, just because my jar of it was getting old and I wanted to use it up. My other switch was I used a 10 ounce can of Rotel diced tomatoes with chili’s instead of diced tomatoes, since that was what I had in hand. It was a perfect amount of spice. Just added a little extra cayenne pepper. Didn’t need salt. Highly recommend this one.

  • Brandy Phillips

    I have a two questions; would the leftover curry freeze well? I had 3 pounds of chicken so I made double. Secondly, what would be a good vegetable to put in the curry? Carrots maybe or bell pepper?

    • Jaclyn

      Jaclyn Bell

      I think it should freeze just fine. And yes a vegetable such carrots or bell pepper would be great.

  • Brandy Phillips

    The whole family loved it. I didn’t have Heavy cream so I used half and half. It was still very good. Next time I’ll make sure I have cream before I start cooking.

  • Ricardo Pascal

    Made this 2 days ago, SO GOOD!

    Question though: Is there any leeway to marinate the chicken in the sauce over night or something. so those juices can get all in?

    Thanks!

    • Jaclyn

      Jaclyn Bell

      I think that may work but my only concern would be the food safety of it?

      • Sarah

        I was going to cook this tonight, I don’t have heavy cream however, would canned coconut milk taste good as a substitute? This looks delicious!

        • Jaclyn

          Jaclyn Bell

          Canned coconut milk should work fine as well, it won’t be quite as thick and creamy so you could increase cornstarch just a bit as needed.

          • Sarah

            I did make it with the canned coconut milk and it was incredible, my family and I loved it. Thank you so much!

          • Jaclyn

            Jaclyn Bell

            So glad it turned out well for you, thanks for reporting back!

          • Efrain Mendez

            Easy to make. Highly recommended to use. I use this recipe always in my menus as a Culinary Supervisor for NYU.

          • Jane

            I’m looking forward to making this for dinner. I don’t have any heavy cream on hand will greek yogurt work the same?

    • Sarah G

      Curry powder is typically made from the spices in this recipe (cumin, coriander, cardamom, turmeric, ginger, pepper, cinnamon, ground mustard)—you could easily substitute all of the spices except for the fennel for curry powder if you already have that in your pantry.

    • Jaclyn

      Jaclyn Bell

      It would alter the flavor. You don’t notice much of a tomato flavor here if you are worried about it.