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 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.
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.
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.
- 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.
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.
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- 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
- 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
- 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.