If you’ve been looking for the ultimate Indian chicken curry recipe, look no further.
I must have spent over a year trying out different types of chicken curry recipes. Marinated in yogurt overnight, not marinated, marinated in lemon, braised in coconut milk, coconut cream, chicken breast, chicken legs….the list is literally endless!
But after many attempts, I’ve finally found an Indian chicken curry recipe that I love.
Because I basically took all of the things I liked from every recipe I tried, then put them to use to create a simple, delicious, and most importantly -easy- recipe that I don’t actually mind eating once a week.
Why I love this Indian chicken curry recipe:
- You can make it in just one pot (which means less time doing dishes, more time drinking wine)
- You don’t need to marinate the chicken (because sometimes your brain just can’t think that far ahead)
- It uses chicken breasts instead of legs, so it cooks up very quickly
- You can adjust how saucy you want it to be by adding more or less coconut milk. If you’re serving it over rice: extra sauce! If you’re serving it with chapati or on top of a salad, less sauce!
- You can easily upgrade or downgrade the spiciness to adapt this recipe to a kid-friendly meal. Personally, I don’t add any chili pepper to the spice mix and instead, add loads of freshly-chopped red and green chili peppers on top right before serving. It’s a win-win situation for the parents and the kids.
- In terms of toppings, you can personalize this recipe endlessly! Add grated coconut, add crushed peanuts. More chilies! Less chilies! More coriander! Mint! Lime! Coconut yogurt! Fresh tomatoes! Whatever you love, add it on top! It will only make you happier.
If I’m truly honest, I make this chicken once a week. I often make a big batch so that we can eat it for at least two meals. (Meaning, once again, more free time for wine-drinking, score!)
Indian chicken curry
- 4 chicken breasts
- 1 tbsp cumin
- 1 tbsp ground turmeric
- 1 tsbp ground coriander
- 1 tsp garlic powder
- 1 tsp salt
- 1 onion chopped finely
- 1 tsbp ginger-garlic paste or 2 cloves minced garlic and 2 cm grated, fresh ginger
- 4 tomatoes or 1x 400g can chopped tomatoes
- 1 400 ml can coconut milk
- 1/2 lime
- 2 tsbps olive oil or coconut oil
- fresh cilantro chopped finely
- fresh mint chopped finely
- grated coconut
- fresh chillies chopped finely
- crushed peanuts
- Jasmine or Basmati rice
- whole wheat chapatis or naan
- Slice the chicken into small pieces or strips.
- Place the chicken in a bowl with all the dry spices, salt, and the ginger/garlic paste.
- Mix well to coat and set aside.
- In a large Dutch-oven or a big pot, heat the oil. Add the onion and cook until it's soft and transparent.
- Add the chicken with the spice mixture to the onion.
- Brown for a few minutes until the chicken starts to color slightly.
- Add the fresh or canned tomatoes. Season with salt and pepper. (I like to rinse out my can of tomatoes with a bit of water that I also add to the pot.)
- Add the coconut milk.
- Bring to a gentle boil, then cover and simmer for 20 minutes. Add the lime juice to the chicken just before serving.
- Alternatively, you can keep cooking the chicken until it starts to become very tender. You can also take the lid off to reduce the sauce, if you want it to be thicker. If you want a soupier version, keep the lid on.
- Serve with all your favorite toppings!
If you’re looking for more easy weeknight dinner recipes like this one, I’ve got you covered. Just head over here.