Chicken Curry Recipe Indian

I’ve been making this Indian-style chicken curry for years, and it never lets me down. It’s my go-to comfort meal—especially when I want something cozy but not too spicy. I call it my “curry for people who don’t like curry” because it’s so mild, flavorful, and satisfying.

One of my favorite things about this chicken curry recipe indian is how quickly it comes together. If you’re tired of salads (though I love a good Strawberry Salad Recipe), this is a warm hug in a bowl!

Whether you’re new to Indian cooking or just want a simple recipe the whole family will love, this is the one to try. Let me walk you through everything you need to know to make this fragrant, fuss-free dish.

Additional Tips for Making This Chicken Curry Even Better

Here are a few extra things I do when I want to take this dish to the next level. These little tweaks come from years of making it over and over!

• Use boneless chicken thighs if you’re slow-cooking it. They stay juicy and don’t dry out like breasts can.
• Don’t skip the homemade curry paste – it’s what gives this dish a deeper, fresher flavor than jarred sauces.
• Let the chicken sear a bit before stirring. Those gnarly bits give amazing texture and taste.
• Add a handful of peas or spinach at the end for some color and extra nutrients.
• Make extra paste and freeze it. That way, next time you want a curry, you’re halfway there!

Fun and Easy Variations to Try

This chicken curry is super flexible. Whether you’re avoiding dairy, watching sugar, or just want to mix things up, here are some fun ways to adapt it.

• For a creamier curry, stir in a splash of coconut milk at the end.
• Need it dairy-free? This recipe already is! But if you add anything creamy, go for coconut yogurt or cashew cream.
• No tomatoes? Sub with roasted red peppers or a little pumpkin purée for a unique twist.
• Want to bulk it up? Add cooked lentils, chickpeas, or even cubed sweet potato.
• Prefer more heat? Keep the chilli seeds or use an extra pepper in the paste.

If you’re looking to pair this with something fresh and light, you can also explore salad recipes to serve on the side for balance.

What Kitchen Tools Will You Need?

Before you start cooking, make sure you’ve got these handy. Nothing fancy—just the essentials!

• Large frying pan or pot – To cook the entire curry in one place.
• Blender or food processor – For making the smooth curry paste.
• Chopping board and knife – For prepping the onions, garlic, and chicken.
• Measuring spoons – To keep your spice mix spot-on.
• Spatula or wooden spoon – For stirring the curry gently as it cooks.

How to Serve Indian Chicken Curry Recipe Perfectly?

Serving this chicken curry is as simple as it gets—but it can look fancy too! Here’s how I love to plate it up.

Spoon the curry over a bed of fluffy basmati rice. The sauce soaks into the rice beautifully. For a pop of green, add some peas or wilted spinach just before serving. Sprinkle with a few fresh coriander leaves if you have them on hand. Want to make it feel like a restaurant dish? Serve it in a shallow bowl with a warm naan or flatbread on the side.

This dish even works well as a meal prep option with rice and a fresh veggie side, or as a cozy partner to your favorite Olive Garden Salad Recipe for a mix of flavors.

How to Store Your Leftover Chicken Curry

Here’s how to keep your leftovers fresh and delicious for later.

• Storing: Store cooled curry in an airtight container in the fridge. It’ll stay fresh for 3–4 days.
• Freezing: You can freeze this curry for up to 3 months. Let it cool completely before transferring to freezer-safe bags or containers.
• Reheating: To reheat, warm it gently on the stovetop or in the microwave. Add a splash of water or stock to loosen the sauce if needed.

Why You’ll Love This Recipe?

This chicken curry is a true winner for so many reasons. Here’s why I keep making it again and again.

• Quick and easy to make
  The entire dish comes together in under 45 minutes, even with homemade curry paste.
• Mild and family-friendly
  It’s not spicy, so even kids (and picky adults) love it.
• Customizable with pantry staples
  You can easily add canned beans, greens, or whatever’s in your fridge.
• Perfect for meal prep
  It stores well and actually tastes better the next day.
• No fancy ingredients required
  Most spices are basic ones you probably already have!

Extra Details That’ll Help You Make the Best Chicken Curry

Let’s get a little deeper into why this recipe works so well and how you can make it shine every time.

The secret is in the paste. Making it from scratch gives a much fresher flavor than store-bought curry sauces. Using a roasted pepper and balsamic vinegar in the paste brings out sweetness and depth. Also, letting the chicken get some color before you add the tomatoes adds a nice layer of roasted, rich flavor.

Don’t rush the simmering step—it helps thicken the sauce and meld all the spices together. Stirring in garam masala and lemon juice at the end really brightens it up and gives it that lovely finishing kick.

I also like to keep some curry paste frozen in ice cube trays so I can make this on busy weeknights without starting from scratch.

Nancy

Chicken Curry Recipe Indian

This family-friendly chicken curry is perfect for a cozy night in. It’s mild, aromatic, and super comforting—especially great if you’re not into spicy food. I’ve been making this since my kids were little, and it’s been a hit ever since. The rich, fragrant sauce hugs the chicken perfectly, and it’s easy to customize with extras like chickpeas, lentils, or greens.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Calories: 370

Ingredients Method

Ingredients

  

• For the curry base:
• 1 kg chicken cut into strips – Chicken breast cooks faster; thighs stay juicy for slow-cooking.
• 2 tbsp oil – Any neutral oil works like sunflower or canola.
• 1 onion chopped – Gives the base flavor and sweetness.
• 1 can chopped tomatoes – Adds acidity and thickness to the sauce.
• 1 tbsp garam masala – Stirred in at the end for warmth and depth.
• Juice of half a lemon – Brightens the dish and balances the spice.
• For the curry paste:
• 1 onion quartered – Blended into the paste for a smooth base.
• 5 garlic cloves – Brings sharpness and depth.
• 1 –2 chillies chopped – Use 1 and deseed for a milder curry.
• 5 cm fresh ginger chopped – Adds heat and a zesty bite.
• 1 roasted red pepper from a jar – Gives the paste body and sweetness.
• 1 tbsp ground coriander – Earthy and citrusy great for balance.
• 1 tbsp ground cumin – Adds warmth and richness.
• 1 tsp turmeric – Gives color and a mellow bitterness.
• 1 tbsp smoked paprika – Smoky edge that elevates flavor.
• 1/2 tsp ground cinnamon – Subtle sweetness to round things out.
• 1 tbsp balsamic vinegar – Adds acidity and complexity.
• 1 tbsp tomato purée – Rich concentrated flavor base.
• 1 tsp salt – Brings all the flavors together.
• 200 ml chicken stock – Helps blend the paste and adds depth.

Method

 

1. Start by chopping the onion and chicken into strips. Prepare the curry paste ingredients by roughly chopping the garlic, ginger, chillies, and red pepper. Set everything out so you’re ready to cook with ease.
2. In a blender, combine the paste ingredients: onion, garlic, chillies, ginger, red pepper, spices, vinegar, tomato purée, salt, and chicken stock. Blend until smooth. This rich paste is what gives the curry its bold, deep flavor.
3. Warm the oil in a large pan and cook the chopped onion for 5 minutes until soft and golden. This brings out the onion’s natural sweetness and creates a base for the curry. Then add the curry paste.
4. Let the paste cook for a couple of minutes so the spices bloom and deepen in flavor. Now add your chicken strips to the pan. Stir well to coat every piece of chicken in the fragrant paste.
5. Allow the chicken to cook without too much stirring for about 10 minutes. This helps it develop some golden, caramelized edges. It also locks in flavor and gives you those gnarly, delicious bits.
6. Once the chicken is lightly browned, pour in the chopped tomatoes. Give everything a stir and bring to a simmer. The tomatoes will add tang and help mellow out the spice from the paste.
7. Let the curry simmer for another 15 minutes, uncovered, until the sauce thickens slightly and clings to the chicken. Stir occasionally, making sure nothing sticks to the bottom of the pan.
8. When the sauce has thickened to your liking, stir in the garam masala and lemon juice. This final touch lifts the flavor and gives the curry a warm, fragrant finish that’s hard to resist.
9. Serve hot over basmati rice. Optionally, stir in a handful of spinach or peas just before serving for a pop of color and added nutrition.