This chicken curry recipe is not only flavorful but incredibly fragrant with a heaping amount of aromatic spices simmered together with the chicken in a creamy curry sauce.
Why this recipe works
Chicken curry packs a flavorful punch with adjustable heat levels to suit your individual preferences. This Indian classic is loved by many for obvious reasons. Combining cubed chicken with intense flavors from curry powder, garam masala, cumin, coriander, paprika, turmeric, cayenne pepper, and more creates the perfectly spiced vehicle for creamy coconut curry sauce.
Of all the many mouth-watering curries to choose from between chicken curry, chicken tikka masala, and even shrimp curry, we can definitely agree that their explosive flavors are what continue to draw us back again and again.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – Our recipe calls for boneless skinless chicken breast, but if you prefer your chicken curry using a whole chicken or bone-in meat, feel free to do so. Cube the chicken breasts into equal sized pieces for even cooking.
COCONUT MILK – Be sure to use coconut milk, not coconut cream which is much thicker and sweeter in comparison. You can substitute the coconut milk with heavy cream if needed.
SPICES – You can adjust the spices for personal taste preferences. The cayenne adds some heat but can be omitted for a milder dish or increased for additional spice. You can also add finely diced green chiles to up the spice level. Add the chiles to the skillet with the garlic and ginger.
TOMATO PASTE – One cup of crushed or pureed tomatoes can be used in place of the tomato paste in the dish.
How to Make Chicken Curry
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Heat cooking oil in a large skillet over medium heat. Add diced onion and cook until softened and translucent.
- Add the minced garlic and ginger and cook 1-2 minutes longer, until fragrant.
- Add the spices to the onion mixture – curry powder, garam masala, cumin, ground coriander, paprika, turmeric, cinnamon and cayenne pepper. Cook for 1 minute, toasting the spices.
- Add chicken to the skillet (you do not need to remove the onion mixture) and brown over medium heat.
- Add the tomato paste and broth to the skillet, stirring to dissolve the tomato paste into the liquid.
- Bring to a boil, reduce heat to a simmer, cover, and cook for about 15 minutes, so the chicken is cooked through.
- Remove from heat and stir in the coconut milk and Greek yogurt.
- Serve curry chicken with freshly chopped cilantro, basmati rice, and/or naan.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat gently over medium-low heat on the stovetop until warmed through.
Serving Suggestions
Serve chicken curry over or alongside Basmati rice with optional flatbread such as Naan for soaking up extra sauce. Enjoy warm from the skillet.
More Related Recipes
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Chicken Curry
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 Tablespoon vegetable oil or canola oil
- 1 small yellow onion diced, about 1 cup
- 3-4 cloves garlic minced
- 1 Tablespoon freshly grated ginger or ginger paste
- 2 teaspoons yellow curry powder
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper optional
- 1 ½ – 2 pounds boneless skinless chicken breasts cut into 1 inch cubes
- 2 Tablespoons tomato paste
- 1 cup chicken broth
- ½ cup coconut milk
- ½ cup plain Greek yogurt
Things You’ll Need
Before You Begin
- Be sure to use coconut milk, not coconut cream which is much thicker and sweeter in comparison. You can substitute the coconut milk with heavy cream if needed.
- You can adjust the spices for personal taste preferences. The cayenne adds some heat but can be omitted for a milder dish or increased for additional spice. You can also add finely diced green chiles to up the spice level. Add the chiles to the skillet with the garlic and ginger.
- One cup of crushed or pureed tomatoes can be used in place of the tomato paste in the dish.
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat gently over medium-low heat on the stovetop until warmed through.
Instructions
- Heat cooking oil in a large skillet over medium heat. Add diced onion and cook until softened and translucent.
- Add the minced garlic and ginger and cook 1-2 minutes longer, until fragrant.
- Add the spices to the onion mixture – curry powder, garam masala, cumin, ground coriander, paprika, turmeric, cinnamon and cayenne pepper. Cook 1 minute, toasting the spices.
- Add chicken to the skillet (you do not need to remove the onion mixture) and brown over medium heat.
- Add the tomato paste and broth to the skillet, stirring to dissolve the tomato paste into the liquid.
- Bring to a boil, reduce heat to a simmer, cover, and cook for about 15 minutes, so the chicken is cooked through.
- Remove from heat and stir in the coconut milk and greek yogurt.
- Serve curry chicken with freshly chopped cilantro, basmati rice, and/or naan.
Nutrition
Lindsay Formaro
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