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chicken curry recipe indian
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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.