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    Home » Recipes » Dinner

    Indian Curry Chicken Recipe

    Published: Feb 5, 2025 by Radwa ·

    Jump to Recipe

    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!

    Indian curry chicken.

    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

    Indian curry chicken ingredients.

    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

    cut the chicken breasts into bite-size pieces.

    Step 1: 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.

    Step 2: 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, minced ginger, cinnamon, paprika, bay leaf, red pepper flakes, curry powder, turmeric, sugar, and salt.

    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.

    Add the chicken breast chunks, yogurt, tomato paste, and coconut milk.

    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.

    Stir in lemon juice, remove bay leaf, garnish with fresh parsley.

    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.

    curry chicken on top of white rice.

    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

    Indian curry chicken.
    Print Pin
    5 from 1 vote

    Curry Chicken

    This Indian-style curry chicken is super rich, creamy, and packed with flavor. Serve it with white rice for a quick and easy family dinner!
    Course Dinner
    Cuisine Indian
    Prep Time 5 minutes minutes
    Cook Time 25 minutes minutes
    Total Time 30 minutes minutes
    Servings 6 Servings
    Calories 322kcal
    Author Radwa

    Equipment

    • Frying pan
    • Measuring spoons
    • Measuring cups
    • Lemon squeezer

    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.

    Notes

    Bone-in chicken thighs or drumsticks also work fine in this recipe.

    Nutrition

    Serving: 1serving | Calories: 322kcal | Carbohydrates: 10g | Protein: 20g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 351mg | Potassium: 631mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2511IU | Vitamin C: 6mg | Calcium: 108mg | Iron: 3mg
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    About Radwa

    Hi! I'm Radwa, a home chef and the creative mind behind Recipe Tale. I've spent years perfecting recipes and exploring flavors. All my recipes are thoroughly tested, and I guarantee you will love them. I only share the best recipes here.

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    Hi, I'm Radwa! Welcome to my blog. I'm passionate about home-cooked food and developing easy recipes that anyone can make.

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