Chicken Curry


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.

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

More Recipes You’ll Love:

Chicken Curry

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Chicken Curry

4.95 from 17 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.

Servings: 4
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


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


  • 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


  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*
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.
Course: Main Course
Cuisine: Indian
Keyword: chicken curry
Calories: 362 kcal
Author: Jaclyn


  • Mari S.: Really delish. First recipe I have found without coconut milk – as my daughter is anaphylaxis to it. This dish was everything we anticipated and more. 2nd time I made it – had to double for leftovers for my family. BTW: they NEVER eat leftovers. It is THAT good!! Thank you – 100 times over! June 22, 2019 at 6:51pm Reply

  • Suzie: Could I add some vegetables like, bell peppers, broccoli etc? June 20, 2019 at 11:18am Reply

    • Jaclyn: Yes vegetables could be added as well. June 29, 2019 at 12:59am Reply

  • Bradley Hall: Would it matter if I used pre-ground fennel seed? I don’t have whole fennel so just wondering. I know one won’t be a flavourful as the other but still. June 13, 2019 at 6:11am Reply

    • Jaclyn: Yes that would be fine and I’d use a scant 1/2 tsp or even 1/4 tsp since powder has less volume. June 13, 2019 at 8:54pm Reply

  • Sam: THE BEST !!!!!!!!
    LOVED IT !!!!!
    EVERY ONE LOVED IT HERE!!!!!!!!!!!! June 9, 2019 at 9:58pm Reply

  • Ruth Isaac: Absolutely delicious. My guests loved it.

    In the original Persian, ‘naan’ means bread, and is intended to stand on its own; so saying ‘naan bread’ is merely just repeating the word ‘bread.’ 😃

    For your information only. Looking forward to trying out more of your recipes and thank you for sharing them. June 9, 2019 at 6:13pm Reply

  • Christinaa: I am just curious as to what the serving size is! June 5, 2019 at 10:24am Reply

    • Jaclyn: Sorry I didn’t measure in cups. June 5, 2019 at 1:38pm Reply

  • Dave Berndt: Great recipe! I didn’t have fresh ginger so I substituted ginger powder but the taste still turned out wonderful. June 3, 2019 at 11:21am Reply

  • anita: Looks delicious. At what point do you add the blended spices? May 22, 2019 at 12:08am Reply

    • Jaclyn: Step 4. Hope you enjoy! May 22, 2019 at 12:03pm Reply

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