Take your family away on an exotic adventure right at your dining room table. When I made this Indian chicken curry recipe for my family, they gobbled it up and demanded to know why I’d never made it before. Now it’s a regular in our weekly meal rotation. It’s full of flavorful, juicy chicken with a curry sauce so good you’ll scoop up every last drop onto your rice!
Best Chicken Curry Recipe
This is the best chicken curry recipe with fresh ingredients that come together to delight your taste buds. It’s simple yet a spectacular way to surprise guests with an Indian restaurant-quality meal in your own kitchen. Curry chicken and rice is a great a crowd favorite.
Chicken Curry Ingredients
- Chicken breast – Use boneless skinless chicken breast and cut into cubes.
- Chicken broth – Choose low sodium or else your curry sauce recipe will come out too salty.
- Canned diced tomatoes – Drain out the juice.
- Lemon juice – Squeeze it fresh.
- Heavy whipping cream – For a richer, creamier chicken curry sauce.
- Yellow onion – Chop it.
- Fresh ginger – Peel it and mince it.
- Garlic – Use fresh garlic and mince it.
- Seasonings – You’ll need coriander, cumin, turmeric, crushed fennel seeds, cinnamon, salt, black pepper, ground mustard, ground cloves, and chili powder.
- Fresh cilantro – You’ll use this for garnish.
Easy Chicken Curry Recipe
I know the list of ingredients looks long but you should have most of that in your spice rack already for this easy curry recipe. In less than an hour, you’ll have this delicious Indian chicken curry on your table and a house fragrant with aromatic spices!
Keep calm and curry on.
How do you Make Chicken Curry from Scratch?
Making this Indian chicken curry recipe is simple, start by adding all the spices together in a small bowl and set aside. In your nonstick skillet, heat vegetable oil to medium/medium-high. Then sauté the onion until soft and slightly golden. Add the garlic, ginger, and spice mix. Then add the chicken stock and tomatoes. Once it boils, reduce the heat and simmer for 5 to 7 minutes. Puree the ingredients with either an immersion blender or a regular blender. Return to pan and add lemon juice plus salt to taste. Now add your chicken and simmer in the curry on medium-low to medium until the chicken is cooked through. Once cooked through, add the heavy whipping cream, then stir. Serve hot atop basmati rice.
Expert Tips and Tricks for the Perfect Chicken Curry Every Time
- Make sure you cook the onions first. They’ll get that perfect texture for the curry as well as the right flavor you need.
- Prepare the spices first. With so many seasonings going in, you will miss something if you don’t take the time to measure them out and add them all together in that small bowl first.
- The curry is made first. Then the chicken is added. The chicken will cook in the curry. The key here is patience as it simmers and cooks to perfection.
What is the best curry for beginners?
If you’re looking to make an Indian curry and have little experience in the kitchen, this recipe makes it so easy. The hardest part is gathering all the spices and you can do that with ease!
What is the basic ingredient of curry?
In traditional Indian curry, it basically consists of coriander, cumin, turmeric, and chili powder.
How do you use curry powder?
Curry powder can be used on everything from burgers to eggs. This recipe doesn’t use a premade curry powder to make chicken curry though. You’ll make it with a combination of spices from your spice rack.
How much curry powder do you use in curry?
If you were using a curry powder, I’d say about 2 tablespoons. However, this recipe doesn’t use a curry powder. It uses a blend of spices to make your curry and it tastes amazing!
What is the secret to a good curry?
The secret to a good curry is in the seasonings. Using a blend of coriander, cumin, turmeric, crushed fennel seeds, cinnamon, salt, pepper, ground mustard, ground cloves, and chili powder brings it all to life.
How do you make Indian chicken curry?
If you want to make Indian chicken curry, follow this recipe. It’s super-simple and will have you serving up restaurant-quality flavors!
Do you just add water to curry powder?
If you’re using a premade curry powder mix, you can. But in this recipe and any other honestly, adding the chicken broth with the spices is the best way to get a flavorful chicken curry.
How do I make chicken curry better?
Chicken curry tastes better when you make your own curry spice blend. This recipe shows you how to do that with spice rack staples you will likely already have in your kitchen.
How to Cook Chicken Curry
Chicken curry is made in one pan on your stovetop. The curry is prepared first and then the chicken is added in. Since it is cubed, the chicken will cook easily and you’ll be able to see when it’s ready.
How do you cook curry properly?
To cook curry properly, you make the curry first. Then you add in your cubed chicken and let it cook in the curry.
How do you cook chicken before putting it in a curry?
In this recipe, you do not cook the chicken first. You make the curry in your skillet and once the curry is ready, you add the chicken and cook it in the curry. Then you add the heavy cream to make it rich and creamy.
How do you make chicken curry soft and tender?
Cook the chicken in the curry. Do not cook the chicken first or it won’t have that soft and buttery texture that it should.
What is the difference between curry chicken and chicken curry?
It’s only a difference in the name. Technically, it should be curry chicken since you are cooking the chicken in curry.
What goes well with curry chicken?
In addition to your rice, you could serve a flatbread or naan with your chicken curry. A nice cucumber salad, samosas, and chutney are also great choices.
How to Store Chicken Curry?
Once it is cool, you must store your chicken curry in the fridge.
How Long Does Chicken Curry Last?
You’ll have up to 4 days to finish off your chicken curry from the refrigerator.
Can You Freeze Chicken Curry?
Yes, you surely can and it will make an excellent freezer meal. I recommend using the frozen version within 2 months.
How to Reheat Chicken Curry?
Let it thaw in your fridge overnight, then heat it slow and low on the stove until it is hot and ready.
Watch How To Make Chicken Curry (Video)
Homemade Chicken Curry Recipe
- 2 tsp coriander
- 1 tsp cumin
- 1/4 tsp turmeric
- 1/2 tsp crushed fennel seeds
- 1/4 tsp cinnamon
- 1 tsp black pepper
- 1/4 tsp ground mustard
- 1/4 tsp ground cloves
- 1 tsp chili powder (adjust for spice preference)
- 2 tbsp olive oil
- 1 large yellow onion (chopped)
- 1 1/2 tbsp fresh ginger (peeled and minced)
- 3 tbsp garlic (minced)
- 1 cup chicken broth (low sodium)
- 1 cup canned diced tomatoes (drained)
- salt (to taste)
- 2 tbsp lemon juice
- 2 lbs boneless skinless chicken breast (cubed)
- 1/3 cup heavy whipping cream
- cilantro (for garnish)
- Combine all spices together in a small bowl and set aside.
- In a nonstick skillet, heat the vegetable oil on medium to medium-high heat. Once the oil has heated, saute the onion until softened and slightly golden. Once the onions have become slightly golden and caramelized, add in the minced garlic and ginger, then the spice mix. Add in the chicken stock and tomatoes. Bring to boil. Once boiling, reduce the heat and simmer for 5-7 minutes.
- If you have an immersion blender blend your mixture until evenly pureed and smooth. If you have a regular blender, add your mixture to the blender and blend until evenly pureed and smooth then return to pan on medium high heat. Add lemon juice and salt to taste.
- Add in the chicken and continue to simmer the curry in the skillet on medium-low to medium until the chicken is cooked through. Once the chicken has cooked through, add in the heavy whipping cream and stir. Serve hot over basmati rice.
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