Indian Chicken Curry is creamy and delightful, ready in thirty minutes with chicken breast prepared in seasoned yogurt and tomato sauce.
Indian Chicken Curry
If there’s one dish that brings warmth and comfort to the table, it’s Chicken Curry. Bursting with aromatic spices and tender chicken simmered in a rich, flavorful sauce, chicken curry is a beloved dish that can be made in countless variations. Whether you prefer it mild or with a kick of heat, this dish can satisfy any craving.
Chicken Curry
What makes chicken curry so special is its depth of flavor. The combination of spices like cumin, coriander, turmeric, and garam masala creates a complex and irresistible aroma that fills your kitchen as it cooks. The chicken absorbs these spices, becoming juicy and flavorful, while the curry sauce thickens into a rich, creamy consistency that’s perfect for spooning over rice or soaking up with naan.
The beauty of chicken curry lies in its versatility. You can adjust the heat to your liking by adding fresh chilies or a pinch of cayenne, and you can also customize the sauce with coconut milk for a creamier texture or yogurt for a tangy touch. Each version brings its own unique flair, but all are guaranteed to be delicious.
Ingredient Notes:
- Boneless skinless chicken breasts: The main protein, providing tender, lean meat that absorbs the rich flavors of the curry sauce.
- Curry powder: A blend of spices (like turmeric, coriander, and cumin), it gives the dish its signature warm, aromatic flavor and vibrant color.
- Ground cumin, turmeric, and coriander: These individual spices enhance the depth of the curry’s flavor. Cumin adds earthiness, turmeric contributes color and mild bitterness, and coriander offers a citrusy, slightly sweet note.
- Crushed tomatoes: Create the base for the curry sauce, adding acidity, sweetness, and richness to the dish while complementing the spices.
- Fat-free plain yogurt: Adds creaminess and tang to the curry sauce, balancing the spices and giving the dish a smooth texture.
How to Serve Chicken Curry
- Over Steamed Rice: Chicken curry is most commonly served over a bed of steamed rice, which soaks up the rich sauce and provides a neutral base to balance the bold flavors. The tender chicken combined with the soft, fluffy rice makes for a comforting and hearty meal.
- With Naan or Flatbread: For an even more immersive experience, serve your curry with warm naan or flatbread. The bread can be used to scoop up the sauce, making each bite a satisfying mix of textures and flavors.
- With Fresh Herbs and Chutney: To add a fresh contrast to the rich curry, garnish it with fresh herbs like cilantro, mint, or a dollop of chutney. These bright, vibrant additions enhance the dish with a touch of freshness and balance the spices.
Best Tips for Making Perfect Chicken Curry
- Release some of the aromatic properties of the curry spices by sautéing the onion. You can also add a teaspoon of garam masala with more flavor (garam masala is also found in chicken tikka masala dishes).
- If your curry tastes bitter, add a bit of sugar to the recipe to balance the taste.
- Add more vegetables, such as peas, green beans, or chopped spinach, to this curry dish.
- If you’re not a yogurt fan, you could even make this chicken curry recipe with a can of full-fat coconut milk (make sure it’s canned coconut milk, not a carton). Light coconut milk isn’t creamy. You can also use light sour cream.
- You could make this curry dish with leftover cooked chicken, such as a rotisserie, or use turkey. If you are using cooked meat, you only have to cook curry dishes until they are heated.
- By adding more or less cayenne pepper, you might make it as spicy as you could want.
- If you’re making this dish or Indian cuisine in general for the first time, I recommend that you use less, because there are a lot of other seasonings in this recipe.
A Dish That Brings Comfort and Warmth
Whether you’re preparing it for a casual family dinner or a special occasion, Chicken Curry is a dish that’s sure to impress. Its warm, fragrant spices and rich, savory sauce make it a comforting meal that’s perfect for any time of the year. Customize it to your liking, serve it with your favorite sides, and enjoy the magic of homemade curry that’s bursting with flavor.
FAQs
How long is CHICKEN CURRY going to KEEP?
Homemade Indian chicken curry is stored in the refrigerator for 4 days, sealed in an airtight container.
Could you freeze the CHICKEN Curry?
You could freeze Indian chicken curry for three months when tightly sealed. This has a yogurt base, so it’s not going to be as good as if it’s just been made after it’s been reheated.
Be sure to check out these other delicious dinner recipes!
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Chicken Curry
Ingredients
- vegetable oil spray
- 3 boneless skinless chicken breasts cut into 1″ chunks
- 1/2 teaspoon kosher salt
- 1 tablespoon vegetable oil
- 1 yellow onion
- 2 cloves garlic minced
- 2 teaspoons ginger minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 15 ounces crushed tomatoes
- 1 cup fat-free plain yogurt
Instructions
- Coat a big skillet with a vegetable oil spray and cook chicken breasts over medium heat and cook until cooked through approximately 7 min, then remove from the pan.
- Add the vegetable oil to the pan with the onions and cook for 5 minutes, stirring occasionally till softened, after this add the garlic and ginger and cook for another two min.
- Add the curry powder, cumin, turmeric, coriander, and cayenne and stir well for 30 seconds before adding yogurt to the tomatoes, stirring well, and simmering for 10 min.
- Add chicken, stir well enough to combine, and garnish with cilantro.
HOW TO THICKEN CHICKEN CURRY
- You could thicken curry in a few different ways. Try adding 4 tablespoons of tomato puree, stirring till blended. You could also try adding more yogurt, or just cook curry for longer until some of the water boils and the sauce thickens.
HOW TO DO CHICKEN CURRY IN THE SLOW COOKER
- Spray a skillet with vegetable oil and cook the chicken breast until browned on both sides. Put the chicken in a slow cooker. Put the onion, garlic, and ginger on top of the chicken.
- In a big bowl, whisk yogurt, tomatoes, and seasoning together. Pour over some chicken.
- Cook on high for about four hours or on low for 8 hours. Finish with fresh cilantro and serve.
HOW TO DO CHICKEN CURRY IN THE INSTANT POT
- Switch the sauté function on and grease the bottom of the bowl with a cooking spray.
- Add in the ginger, garlic, onion, and chicken. Brown on both sides of the line.
- While the chicken is cooking, whisk together the tomatoes, the yogurt, and the seasoning. Place the sauce over the chicken when the chicken is cooked.
- Seal the lid and the pressure valve. Set the manual high setting for 8 mins, then allow it to be released naturally.
- Finish with coriander before serving.
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Indian Chicken Curry