Easy Indian Chicken Curry
Easy Indian Chicken Curry is a rich and comforting dish with tender chicken simmered in a flavorful tomato-based sauce with warm spices and creamy yogurt. This simple homemade curry delivers bold aromatic flavor and pairs perfectly with rice or flatbread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Halal
Ingredients
- Chicken thighs or chicken breast, cut into pieces
- Vegetable oil
- Onion, finely chopped
- Garlic, minced
- Ginger, grated
- Tomatoes, crushed or diced
- Plain yogurt
- Garam masala
- Ground cumin
- Ground coriander
- Turmeric
- Paprika or chili powder
- Salt
- Black pepper
- Chicken broth
- Fresh cilantro, chopped
- Cooked basmati rice, for serving
Instructions
- Heat vegetable oil in a large skillet or pot over medium heat.
- Add the chopped onion and cook for about 5–6 minutes until softened and lightly golden.
- Stir in the minced garlic and grated ginger and cook for about 30 seconds until fragrant.
- Add garam masala, cumin, coriander, turmeric, paprika or chili powder, salt, and black pepper and cook for about 1 minute to release the aroma of the spices.
- Stir in the crushed or diced tomatoes and cook for about 5 minutes until the mixture thickens slightly.
- Add the chicken pieces and stir to coat them in the sauce.
- Pour in the chicken broth and bring to a gentle simmer.
- Cover and cook for about 15–20 minutes until the chicken is fully cooked and tender.
- Stir in the yogurt and cook for another 2–3 minutes until the sauce becomes creamy.
- Taste and adjust seasoning if needed.
- Garnish with chopped fresh cilantro and serve hot with basmati rice.
Notes
- Replace yogurt with coconut milk or heavy cream for a richer and creamier curry.
- Add vegetables such as spinach, peas, or potatoes for extra texture and nutrition.
- Increase chili powder or add fresh chili peppers for a spicier curry.
- Chicken breast can be used instead of thighs for a leaner option.
- For a vegetarian version, substitute chicken with chickpeas, tofu, or mixed vegetables.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 portion
- Calories: 430 kcal
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 110 mg
Find it online: https://thefamilycooking.com/easy-indian-chicken-curry/
