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Chicken curry simmering in a skillet with fresh cilantro

Indian Chicken Curry Recipe

A simple and flavorful weeknight dinner made with toasted spices and creamy coconut milk.
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Prep Time 20 minutes
Cook Time 10 minutes
0 minutes
Total Time 30 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: Indian
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp yellow curry powder
  • 1.5 tsp garam masala
  • 0.25 tsp cayenne pepper more or less to taste
  • 1.5 lbs chicken breast chopped into 1 to 2-inch pieces
  • 1 tsp kosher salt
  • 13 oz coconut milk 1 can
  • 3 tbsp olive oil
  • 1 medium onion chopped
  • 1 whole jalapeno seeded and chopped
  • 1 tbsp garlic smashed and minced
  • 1 tbsp ginger peeled and minced
  • 1 tbsp fresh lemon juice about half a lemon
  • 1 cup chicken broth
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 0.5 cup cilantro chopped

Equipment

  • Large 12-inch skillet
  • Small mixing bowls

Method
 

  1. Toast the curry powder, garam masala, and cayenne in a dry skillet over medium heat for 2 minutes. Stir constantly so the spices do not scorch.
  2. Chop the chicken and toss with salt and half the toasted spices. Pour the coconut milk over the chicken and let it sit.
  3. Heat olive oil in the skillet over medium high heat. Add the onion, jalapeno, and remaining spices. Sauté for 4 minutes until soft.
  4. Add the garlic and ginger, cooking for 1 minute. Stir in the lemon juice.
  5. Pour the chicken and marinade into the skillet with the broth. Bring to a boil, then reduce to a simmer.
  6. Whisk the cold water and cornstarch together until smooth. Stir into the pan to thicken the sauce.
  7. Simmer on low for 3 minutes until the chicken is cooked through. Remove from heat and stir in the cilantro.

Notes

Serve hot with jasmine rice, basmati rice, or flatbread.