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Make a full-flavored tasty Chicken Curry with this easy recipe. Tender & succulent pieces of chicken swimming in a super flavorful & delicious curry sauce, is the ultimate comfort food for a curry lover. This post will teach you how to make a basic Indian Chicken Curry at home with pantry staples. I also share tips & tricks to customize it further to your palate.

Chicken Curry is a traditional Indian dish made by simmering chicken pieces with plenty of spices, herbs, onions and tomatoes. It is believed to have originated in India & now made and enjoyed all over the world.

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So this recipe does not use any of the above mentioned ingredients & will give you a real Indian chicken curry with a burst of flavors & deliciousness. However feel free to use canned tomatoes but do adjust the spices. You can also use stock for flavor, especially if you are using boneless chicken.

7. Add 1 teaspoon red chili powder and cup whisked yogurt (curd). Check the tips section below to know tips on how to prevent yogurt from splitting in the curry. To substitute yogurt, you can soak 12 cashew nuts or almonds or 3 tablespoons white poppy seeds in cup hot water for 30 minutes. Blend it to a smooth paste & add here.

13. Make sure you use just enough water to partially cover the chicken. Cover and cook on a low to medium heat until soft tender. It took about 10 mins for me. This may vary depending on the age of the chicken or the size of the pieces. Do not cook on a high temperature.

14. Lastly check whether the chicken is done by pricking it with a fork. It must be soft and should fall off the bone easily. Taste the curry and add more salt if need. Also add teaspoon more garam masala if you feel the curry is low on flavor.

Serve chicken curry with rice, turmeric rice, jeera rice, ghee rice, naan or chapathi. Also have a simple raita & onion salad or kachumber to go on the side.

Choosing chicken: You can make this curry with boneless or bone-in chicken. But bone-in chicken yields the best curry due to the marrow goodness. Bone-in chicken also thickens the curry without adding any thickener.

Whole spices: Whole spices like bay leaf, cinnamon, cloves and cardamoms impart additional flavor to the curry. While they can easily be left out if you do not have I advise giving them a try whenever possible. You will find the flavors of the curry more robust and intense.

Garam masala: Garam masala is an Indian spice blend made by dry roasting whole spices & grinding them. The key ingredient to make a good chicken curry is a good garam masala or a chicken masala.

Substitute: A good substitute to garam masala is a meat masala, biryani masala, kitchen king masala or curry powder. You can again choose something good from a popular brand. But please note that a curry powder does not have the same aroma & spice level as the garam masala powder.

Traditional chicken curry is made without any thickening agents. To enhance the taste & give the curry sauce a thicker feel, ingredients like coconut, yogurt, nut paste or poppy seeds are used in smaller quantities.

Back home in India, my Mom would always use white poppy seeds paste to make this chicken curry. Since poppy seeds are banned in the country I live, I either use yogurt, coconut or nut paste & a lot of times just nothing.

First saute the chicken for a few minutes until pale, then simply strain the puree to the chicken and let simmer until you see traces of oil over. Add more hot water if you want to adjust the consistency.

You can make this chicken curry creamy by adding 4 tbsps of heavy cream, cooking cream, thickened cream or thick coconut milk towards the end. Also note that adding a lot of it will alter the flavor profile and may turn your dish bland.

Hi, love this recipe. So tasty and great for my first time! Would definitely cook this again. However, there is no amount of curry power (as a substition for spices) indicated. Please clarify. Thank you!

Sorry Daren,

Forgot to reply. Start with 1 tablespoon curry powder. The flavor of curry powder varies widely with the brand. If you think the flavors are low, top up with 1/4 teaspoon ground cinnamon, 1/8 tsp cloves and 1/4 tsp cardamom. Hope this helps

So tasty, we loved this curry. So much better doing it all from scratch. I do usually cheat with curry paste but this was just beautiful. Adding hot water instead of cold to avoid drying meat is a great tip. ?

This recipe is perfect!! Im only starting out in learning how to cook, and the chicken curry came out exactly the way i wanted it to! It tastes almost exactly like the curry i ordered at a local Indian cuisine restaurant! Thank you so so much!!

Not a fan. Followed the recipe exactly. Sadly, this was lacking full flavor. Rather bland. Wonder if the freshly purchased curry powder was inferior to make the difference. I call every element quite nice.

Jenn, this chicken curry is excellent as were your chicken verde enchiladas and your chicken tikka. I found you when searching for a butterscotch pecan scone recipe as I spend way too much time visiting The Salamander Market in Middleburg just to purchase a scone. I have bought the butterscotch chips and the whipping cream but have yet to make them. I also now have empanada pastry rounds in our freezer.

Yours was the third recipe for chicken enchiladas I tried. Yours is the keeper.

I am thrilled to finally have absolutely delicious and easy recipes for foods that we in the past enjoyed only when eating at ethnic restaurants.

I have purchased each of your cookbooks and I am receiving your weekly recipes.

I THANK YOU.

MY FAMILY THANKS YOU.

A staple from India and a favorite in Thai cooking, curry is a deliciously flavorful spice blend packed with flavor and lots of warm spices like turmeric, cumin, ginger, garlic, and cinnamon, to name a few.

I add green bell pepper, golden raisins, and chickpeas. I also season my chicken with garlic & onion powder. Add a pinch of cayenne and a tsp of granulated chicken powder to the sauce. I would sprinkle a little lime zest on top.

I used cauliflower instead of rice, with extra vegetables, for low carb. Stir fry the cauliflower and the rest first, then add chicken cooked with the garlic with the curry . The liquids finish it. It was great.

Love this simple Curry Chicken recipe. It has great flavour. I often add some sweet pepper chopped up with the onions and garlic to add to the complex flavours. This time I used boneless skinless chicken thighs. I am not into too much spice so this recipe suits my palette fine. My husband will sprinkle generous amount of hot chili flakes to give it an extra kick. I serve it over brown basmati rice and put lots of cilantro on top! Recommend this highly and it can be frozen for another meal if you wish.

I had a 1/4 jar of Ayam massaman paste in the fridge so added in and reduced curry powder to 1.5 instead of 2.5. Added precooked potato chunks as well as the peas.

So good for such a quick curry.

Another winner.

At home everything from the haat would be washed, twice. Then we would sneak out in the backyard and Papa would get in the kitchen to make his world famous chicken curry. It took him at least two hours to make that chicken curry. The process would start with onion, ginger, garlic paste prepared using a stone grinder. Whole spices ground along until everything turns into a smooth paste. Then his loyal pressure cooker would be pulled out, which by the way was used just on Sundays, just for the chicken curry. The process would begin and the aroma of masala floating in the backyard would get strong and stronger.

I think almost every one has cooked chicken curry once if they like chicken recipe. The style of cooking may be different or the proportion of spices thus the taste.

I do have cooked chicken curry too many time but when I tried your spices combination and style the curry was simply delicious and every one at home appreciated.

Change is always good.

I love it! I know that I am late (as this recipe has posted since 2013!) but I was not able to learn how to cook from my mom. When I began making this at first I was confused: where is the curry powder, then I realized I was making it with all of the spices. I was on cloud nine! I was a bit confused about something: do I add water at all? And after marinading the chicken in the lemon juice and peppers, I was it off, right? thank you so much again for this recipe it made me happy beyond words to make it and remember a different time with my family!

I enjoyed reading your blog and cooking the chicken curry as i am typing this. You have a way of getting in those nostalgic details and transporting your readers to your childhood days.Wish you well!!

Came across your recipe by chance. Thank you much! Because we had a shortage of ingredients tonight, here is what i did inspired by your recipe, and its turned out awesomely yummy ?

Marinated the chicken, lemon juice and salt. Stirred the cinnamon stick, pepper corns, coriander and cumin powder, onions, garlic, ginger paste in hot mustard oil. Added chopped potato. stirred until oil separated. Added cooked tomatoes that i had on hand. Waited till everything was soft. Added turmeric and salt. Plunked in the chicken pieces. Let the mixture boil for a bit and then added a spoon of peanut butter blended in warm water. Topped with a little hot ghee. Coriander when we served. I love working with what I have on hand ?

We are so glad to found your lovely blog and finally a delicioius and simple recipe for chicken curry. As it happens we have lots of friends from India here in Santa Barbara and we had the pleasure to cook and share meals together.

The images and the recipe are mouth watering. It is really amazing that even though you are not in India, the connect to India is very evident. I am really fond of chicken dishes and will definitely try out the recipe posted here. 2351a5e196