Why You’ll Love This Recipe
Homestyle Chicken Curry is the perfect balance of bold flavors and comforting textures. The chicken cooks in a fragrant, spiced gravy that is both savory and satisfying. Whether you love a little spice or prefer a milder curry, you can adjust the heat to your liking. The creamy tomato base adds richness, while the blend of cumin, coriander, turmeric, and garam masala gives it an authentic flavor. Plus, it’s easy to make, and the leftovers taste even better the next day!
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil or ghee
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated or minced
- 1-2 green chilies, finely chopped (optional, for heat)
- 1 can (14 oz) diced tomatoes (or 2 medium fresh tomatoes, chopped)
- 1/2 cup plain yogurt or coconut milk (for creaminess)
- 1/2 cup chicken broth or water
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder or paprika (adjust to your spice preference)
- 1/2 teaspoon ground cinnamon (optional)
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Chicken: Cut the chicken into bite-sized pieces and season with a pinch of salt and a pinch of turmeric. Set aside.
- Sauté the Aromatics: Heat the oil or ghee in a large pot or Dutch oven over medium heat. Once hot, add the chopped onions and sauté for 5-7 minutes until golden brown and softened.
- Add Garlic, Ginger, and Green Chilies: Add the minced garlic, ginger, and chopped green chilies (if using) to the onions. Cook for another 1-2 minutes, stirring occasionally, until fragrant.
- Add Spices: Stir in the ground cumin, coriander, turmeric, garam masala, chili powder, and cinnamon (if using). Let the spices toast for 1 minute, allowing them to release their aromas.
- Cook the Chicken: Add the chicken pieces to the pot and stir to coat the chicken with the spices and onions. Cook the chicken for 5-6 minutes, until it begins to brown and cook through.
- Add Tomatoes and Liquid: Pour in the diced tomatoes (with their juices), chicken broth (or water), and yogurt (or coconut milk). Stir everything together and bring to a simmer.
- Simmer the Curry: Reduce the heat to low and cover the pot. Let the curry simmer for 20-25 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened. If the curry becomes too thick, add more chicken broth or water to reach your desired consistency.
- Final Seasoning and Garnish: Taste the curry and adjust the seasoning with more salt or spice, if needed. Garnish with freshly chopped cilantro and serve hot.
- Serve: Serve your homestyle chicken curry over steamed rice, with naan bread, or alongside your favorite vegetable side.
Servings and timing
- Servings: 4-6
- Prep time: 10 minutes
- Cook time: 35-40 minutes
Variations
- Add Vegetables: Add vegetables like peas, potatoes, spinach, or cauliflower to the curry for added nutrition and texture.
- Spicy Chicken Curry: Increase the amount of green chilies, chili powder, or add some red pepper flakes to make it spicier.
- Creamier Curry: Add more yogurt or coconut milk for a richer, creamier sauce. You can also stir in a splash of heavy cream toward the end of cooking.
- Lemon or Tamarind: Add a squeeze of fresh lemon juice or a tablespoon of tamarind paste to balance the richness of the curry with a touch of tang.
Storage/Reheating
- Storage: Leftover curry can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: This curry freezes well. Cool completely and store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in a pot over medium heat, stirring occasionally, until warmed through. If needed, add a splash of water or broth to loosen the sauce.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts instead of thighs. Keep in mind that chicken breasts can dry out a bit more quickly, so be sure not to overcook them.
2. Can I make this curry ahead of time?
Yes, this curry tastes even better the next day as the flavors have time to meld together. You can make it ahead and store it in the fridge for 1-2 days before serving.
3. Can I make this curry in the slow cooker?
Yes! To make this in a slow cooker, brown the chicken and sauté the onions, garlic, and spices in a pan first, then add everything to the slow cooker with the tomatoes, broth, and yogurt. Cook on low for 4-6 hours.
4. Can I use canned coconut milk?
Yes, canned coconut milk works perfectly in this recipe. It will add a rich, creamy texture and a slight coconut flavor to the curry.
5. Can I adjust the spice level in this curry?
Absolutely! You can adjust the spice level by adding more or less chili powder, green chilies, or cayenne pepper to your liking. For a milder curry, reduce or omit the spicy ingredients.
6. Can I add other spices to this curry?
Feel free to experiment with additional spices such as cardamom, cloves, or fennel seeds to enhance the flavor of the curry.
7. Can I use bone-in chicken?
Yes, bone-in chicken can be used, but you’ll need to adjust the cooking time. Bone-in chicken will require a longer simmer time to cook through, but the extra time will infuse the curry with even more flavor.
8. Can I use frozen chicken?
Yes, you can use frozen chicken for this recipe. If using frozen chicken, cook it for a longer period (an extra 10-15 minutes) until the chicken is fully cooked.
9. Is this recipe gluten-free?
Yes, this homestyle chicken curry is naturally gluten-free as it does not contain any flour or gluten-based ingredients.
10. Can I make this curry vegan?
Yes, you can make this curry vegan by using tofu or tempeh instead of chicken, and swapping the yogurt and chicken broth for coconut milk or vegetable broth.
Conclusion
Homestyle Chicken Curry is a warming, comforting, and deeply flavorful dish that’s perfect for any occasion. The combination of tender chicken, aromatic spices, and creamy sauce makes this curry an absolute crowd-pleaser. Whether you’re enjoying it with rice, naan, or just as a hearty bowl, this curry is sure to satisfy your cravings. It’s easy to prepare, customizable to your taste, and makes for an incredibly satisfying meal!
PrintHomestyle Chicken Curry
Homestyle Chicken Curry is a flavorful and comforting dish that combines tender chicken with aromatic spices and a rich, creamy sauce. Perfect for a quick weeknight dinner, this curry is easy to make, customizable to your spice preference, and can be served with rice, naan, or vegetables.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil or ghee
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated or minced
- 1–2 green chilies, finely chopped (optional, for heat)
- 1 can (14 oz) diced tomatoes (or 2 medium fresh tomatoes, chopped)
- 1/2 cup plain yogurt or coconut milk (for creaminess)
- 1/2 cup chicken broth or water
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder or paprika (adjust to your spice preference)
- 1/2 teaspoon ground cinnamon (optional)
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
Prepare the Chicken: Cut the chicken into bite-sized pieces, season with a pinch of salt and a pinch of turmeric. Set aside.
- Sauté the Aromatics: Heat the oil or ghee in a large pot over medium heat. Add the chopped onions and sauté for 5-7 minutes until golden brown and softened.
- Add Garlic, Ginger, and Green Chilies: Add the minced garlic, ginger, and chopped green chilies (if using) to the onions. Cook for another 1-2 minutes, until fragrant.
- Add Spices: Stir in the cumin, coriander, turmeric, garam masala, chili powder, and cinnamon. Let the spices toast for 1 minute.
- Cook the Chicken: Add the chicken to the pot and stir to coat with the spices. Cook for 5-6 minutes, until browned and cooked through.
- Add Tomatoes and Liquid: Add the diced tomatoes, chicken broth, and yogurt (or coconut milk). Stir and bring to a simmer.
- Simmer the Curry: Reduce heat to low, cover, and simmer for 20-25 minutes, until the chicken is fully cooked and the sauce has thickened. Add more broth if needed.
- Final Seasoning and Garnish: Taste and adjust seasoning as needed. Garnish with fresh cilantro.
- Serve: Serve over rice, with naan bread, or vegetables.
Notes
- For a spicier curry, increase the amount of chili powder or add red pepper flakes.
- Make it creamier by adding more yogurt or coconut milk, or even a splash of heavy cream.
- For added flavor, a squeeze of lemon juice or tamarind paste can balance the richness of the curry.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
