Indian Curry Chicken Recipe

Calendar icon Published: Oct 16th 2021 by Rachael Ottier Hart
Clock icon Last updated: Dec 16th 2024
Read time: 2 mins
Cuisine:
Indian
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This recipe, developed through the collective effort of at least 6 experts, underwent meticulous research and testing for over 3 months. Learn more about our process in the art and science behind our recipes or read how we use AI responsibly. This post may contain affiliate links. Read our Disclosure Policy.
Nutrition Disclosure
Front shot of Indian Curry Chicken with Rice on the side

Curry is a general term for Asian dishes that feature a seasoned spice sauce. The foundation for these sauces usually includes Turmeric, Cumin, Coriander, Ginger, and Chili Pepper. However, in India, they also use curry tree leaves. The spices are used to create a paste that flavors the entire meal. This Indian Curry Chicken recipe is a delicious infusion of herbs and spices with yogurt and coconut milk to make a creamy sauce. This dish goes well with cooked rice, naan, or any of your favorite pieces of bread.

#Diabetic Friendly #Gluten Free #Ketogenic #Comfort Food #Family Dinners #Healthy Dinners #Comfort Food #Healthy Lunches #Chicken #One Pot #Skillet
Author: Rachael Ottier Hart
Average: 5 (6 votes)
Total rating includes sum of all comments and anonymous votes.

Click to avoid screen dimming during cooking.

Time & Serves

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Serves
6-8

Ingredients

  • 4 boneless, skinless Chicken Breast - cut into bite-sized pieces

  • 3 tablespoons Ghee

  • 1 medium yellow Onion - diced

  • 3 cloves Garlic - minced

  • 1 thumb Ginger - minced

  • 500 ml Tomato Puree

  • 1/2 cup Plain Yogurt

  • 1/2 cup Coconut Milk

  • 1 Curry Leaf Sprig

  • 1 Bay Leaf

  • Salt & Cayenne Pepper to taste

Spice Powder Blend

  • 1 teaspoon Coriander - ground

  • 1 teaspoon Cumin - ground

  • 1 teaspoon Turmeric - ground

  • 1/2 teaspoon Fennel - ground

  • 1/2 teaspoon Cinnamon - ground

  • 1/2 teaspoon Black Pepper - ground

  • 1/4 teaspoon Mustard - powder

  • 1/2 teaspoon Clove - ground

  • 1/4 teaspoon Cardamom - ground

Instructions

In a small bowl, mix the "Spice Powder Blend" ingredients and set them aside.

Using a saute pan, add the Ghee and warm at medium-high temperature.

Once the Ghee is melted, add the onion, garlic, and ginger sauté for 3-5 minutes.

When the onion becomes translucent, add the spice powder blend and sauté for 3-5 minutes.

Add the chicken and sauté, coating the chicken in the mixture for 10-15 minutes.

When the chicken is almost cooked, stir in the tomato purée and simmer for 5 minutes.

Mix in the yogurt, coconut milk, curry leaves, and bay leaf, bring the heat down to medium-low, and simmer for 10-15 minutes.

When the chicken is thoroughly cooked and the sauce has a thick, creamy consistency, remove from the heat and serve.

Serve with cooked Rice, Naan, bread, or your favorite Roti.

Nutrition Disclosure

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Rachael Ottier Hart
Author:
Culinary Storyteller & Spa Manager

More posts by Rachael Ottier Hart

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Rachael Ottier Hart
Author:
Culinary Storyteller & Spa Manager

More posts by Rachael Ottier Hart

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