This Indian Chicken Curry is a flavorful and creamy dish that combines tender chicken pieces with a rich blend of spices, tomato puree, and coconut milk. It's a comforting meal that pairs perfectly with steamed rice or naan. The recipe is easy to follow and brings the authentic taste of Indian cuisine to your table.
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Place a deep pan or pot on medium heat.
Add cooking oil and let it warm.
Add the finely chopped onion and sauté for 4–5 minutes until soft and light golden.
Add minced garlic and grated ginger, then cook for 1–2 minutes until fragrant, ensuring not to burn them.
Add the chicken pieces to the pan and stir well to coat with the onion mixture.
Add curry powder, cumin, coriander, turmeric, chili powder, salt, and pepper.
Cook for 6–8 minutes, stirring occasionally, until the chicken browns slightly on the outside.
Pour in the tomato puree and mix well.
Cook for 3–4 minutes until the oil starts separating slightly.
Add the coconut milk and stir gently, then reduce the heat to low-medium.
Cover and let the curry simmer for 15–20 minutes, stirring occasionally to prevent sticking.
Cook until the chicken is fully tender and the sauce thickens to a creamy consistency.
If the curry becomes too thick, add a little water to adjust the consistency.
Garnish with fresh coriander leaves before serving.
Cut the chicken into bite-sized pieces to ensure even cooking and better absorption of flavors.
Adjust the chili powder to your preferred spice level.
If you prefer a thinner curry, add a little water while simmering.
Serve the curry hot with steamed rice, naan, or roti for the best experience.
Can I use chicken breast instead of thigh?
Yes, you can use either chicken breast or thigh. Thigh meat tends to be juicier, but breast works well too.
Can I make this curry spicier?
Yes, you can increase the amount of chili powder or add fresh green chilies for extra heat.
Can I use light coconut milk instead of full-fat?
Yes, but the curry may be less creamy. Full-fat coconut milk provides a richer texture and flavor.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.
Can I freeze this curry?
Yes, you can freeze the curry in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
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