I’m all about a good curry chicken, and this Indian curry recipe is absolutely AMAZING! It’s packed with flavor, super easy to make, and the curry sauce is SUPER delicious!
Curry Chicken
Oh man, this authentic Indian chicken curry is so special to me! The chicken is simmered to perfection in a rich, flavorful curry sauce loaded with bold flavors. YUM!
In my opinion, the key to THE BEST chicken curry is simmering the chicken in the curry sauce over low heat for 20-25 minutes. This step is really important as it allows the chicken to absorb the sauce and seasonings and improve the flavor.
Stovetop is my favorite way to cook curry because it is so easy, cooks in just one pan and really doesn't take much time.
This recipe isn't super spicy; if you want it extra spicy, add more red pepper flakes or use hot curry instead of mild.
I like to serve this comforting dish with white rice or naan bread.
You'll Need
Chicken: I use skinless, boneless chicken breast and I cut them into bite-size pieces. Also, bone-in chicken thighs or drumsticks work fine.
For the curry sauce: plain yogurt, coconut milk, tomato paste, onion, garlic, fresh ginger, carrot, olive oil, sugar and lemon juice.
Tip: I use full-fat coconut milk because it makes the sauce rich and creamy.
Spices: Mild curry powder, red pepper flakes, ground cinnamon, turmeric powder, paprika, salt and bay leaves.
Tip: I use mild curry powder. However, I highly recommend using high-quality ones for the best flavor.
Find the quantities in the recipe card.
How To Make It
Step 1: Wash the chicken breasts, pat them dry and then cut them into bite-size pieces. Set aside.
Step 2: Heat the oil in a large frying pan over medium heat. Sauté carrot and onion for 2-3 minutes or until softened.
Step 3: Add in garlic, cinnamon, paprika, bay leaf, red pepper flakes, curry powder, turmeric, minced ginger, sugar, and salt. Cook for 1-2 minutes, stirring frequently.
Tip: Toasting the spices helps release their aroma and improves the flavor.
Step 4: Add the chicken breast chunks, yogurt, tomato paste, and coconut milk. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes.
Step 5: Stir in lemon juice, remove bay leaf, garnish with fresh parsley and serve warm.
Tip: This curry is even better the next day; just keep leftovers in the fridge in a well-sealed container.
More Chicken Recipes
- Homemade Chicken Gravy Recipe
- Chicken And Bell Pepper Stir Fry
- Devilled Chicken
- Crispy Fried Chicken Strips
- Chinese Peanut Butter Chicken Recipe
- Mexican Shredded Chicken Tacos
- Baked Panko Chicken
- Bon Bon Chicken
- Chicken Katsu Curry
- Lime Coconut Chicken Recipe
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Recipe
Curry Chicken
Equipment
- Frying pan
Ingredients
- 3 tablespoon olive oil
- 1 large onion , chopped
- 3 cloves garlic , minced
- 1 large carrot , diced
- 3 tablespoon mild curry powder
- ½ teaspoon red pepper flakes
- 1 teaspoon ground cinnamon
- ½ teaspoon turmeric powder
- 2 teaspoon paprika
- 2 bay leaves
- ¾ teaspoon fresh ginger , grated
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 4 large skinless, boneless chicken breasts , cut into small chunks
- 1 ½ cups plain yogurt
- 1 ½ cups coconut milk
- 1 tablespoon tomato paste
- ½ lemon juiced
- 1 teaspoon fresh parsley , chopped
Instructions
- Wash the chicken breasts, pat them dry and then cut them into bite-size pieces. Set aside.
- Heat the oil in a large frying pan over medium heat. Sauté carrot and onion for 2-3 minutes or until softened.
- Add in garlic, cinnamon, paprika, bay leaf, red pepper flakes, curry powder, turmeric, minced ginger, sugar, and salt. Cook for 1-2 minutes, stirring frequently.
- Add the chicken breast chunks, yogurt, tomato paste, and coconut milk. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes.
- Stir in lemon juice, remove bay leaf, garnish with fresh parsley and serve warm.
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