This easy Chicken Curry recipe is a total game changer for busy weeknights. I love pulling together a warm Indian inspired meal without measuring out a dozen different spices.
Standing over the stove, the smell of toasted garam masala instantly fills my kitchen with comfort. If you love simple poultry dishes, my Crockpot Marry Me Chicken is another great option for hands off cooking.
Table of Contents
Ingredients for Indian Chicken Curry
I always keep a few staple spices on hand to make this Chicken Curry happen fast. My go to method relies on simple pantry items.
- 2 tbsp yellow curry powder
- 1½ tsp garam masala
- ¼ tsp cayenne pepper
- 1½ lbs chicken breast (chopped)
- 1 tsp kosher salt
- 1 (13 ounce) can coconut milk
- 3 tbsp olive oil
- 1 medium onion (chopped)
- 1 jalapeno (seeded and chopped)
- 1 tbsp garlic (minced)
- 1 tbsp ginger (minced)
- 1 tbsp fresh lemon juice
- 1 cup chicken broth
- 1 tbsp cornstarch
- 2 tbsp cold water
- ½ cup cilantro (chopped)
Step-by-Step Instructions
I recommend toasting your spices first to wake up the oils. In my experience, this quick step makes a huge difference in taste.
Step 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.
Step 2: Chop the chicken and toss with salt and half the toasted spices. Pour the coconut milk over the chicken and let it sit.
Step 3: Heat olive oil in the skillet over medium high heat. Add the onion, jalapeno, and remaining spices. Sauté for 4 minutes until soft.
Step 4: Add the garlic and ginger, cooking for 1 minute. Stir in the lemon juice.
Step 5: Pour the chicken and marinade into the skillet with the broth. Bring to a boil, then reduce to a simmer.
Step 6: Whisk the cold water and cornstarch. Stir into the pan to thicken the sauce.
Step 7: Simmer on low for 3 minutes until the chicken is cooked. Remove from heat and stir in the cilantro.
What to Serve with Indian Chicken Curry
Finding the right sides to soak up that rich sauce makes this meal complete.
Fluffy Basmati Rice: This classic grain is the perfect base to absorb the warm coconut sauce.
Broccoli and Mushroom Stir Fry: Adding a quick vegetable side brings great texture. I usually make this Broccoli and Mushroom Stir Fry when I want extra greens.
Easy Green Bean Casserole: For a comforting baked side, this Green Bean Casserole Recipe Easy pairs wonderfully with the spicy main dish.
Roasted Potatoes: If you want a hearty starch, my Garlic Parmesan Chicken and Potatoes potato method works great on its own.
Warm Broccoli Cheddar Soup: Start your meal with a cup of this Broccoli Cheddar Soup Recipe for a cozy beginning.
Storage & Serving Tips
Store leftover curry in an airtight container in the fridge for up to four days. The flavors meld together and taste even better the next day.
Reheat gently on the stove, adding a splash of broth if the sauce thickens too much. I recommend freezing portions for up to two months for quick future dinners.
FAQs
Can I skip toasting the spices?
You can skip it, but toasting the spices for just two minutes wakes up their natural oils and gives the dish a much deeper flavor.
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs work great and will add extra richness to the curry. Just make sure to adjust the cooking time until they are fully cooked through.
How can I make this curry less spicy for kids?
Simply leave out the cayenne pepper and make sure to remove all the seeds from the jalapeno before chopping it.
Conclusion
Making a flavorful homemade meal does not have to take hours. This simple recipe delivers bold results your family will request again. Grab your spices and enjoy a wonderful dinner tonight.
Indian Chicken Curry Recipe
Ingredients
Equipment
Method
- 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.
- Chop the chicken and toss with salt and half the toasted spices. Pour the coconut milk over the chicken and let it sit.
- Heat olive oil in the skillet over medium high heat. Add the onion, jalapeno, and remaining spices. Sauté for 4 minutes until soft.
- Add the garlic and ginger, cooking for 1 minute. Stir in the lemon juice.
- Pour the chicken and marinade into the skillet with the broth. Bring to a boil, then reduce to a simmer.
- Whisk the cold water and cornstarch together until smooth. Stir into the pan to thicken the sauce.
- Simmer on low for 3 minutes until the chicken is cooked through. Remove from heat and stir in the cilantro.
