Chicken Curry recipe saved my weeknight sanity more times than I can count. Maybe you want something cozy, big on flavor, and easy enough to cook after a long day. Same here. I crave that warm spice, the creamy sauce, and a pot of rice steaming on the side. This is my go-to version that hits all the notes without sending you on a wild spice hunt. If you want a fuss-free plan that still tastes like a hug, you’re in the right place.
What Is Indian Chicken Curry?
Indian chicken curry is comfort food with personality. It’s chicken simmered gently in a sauce built from onions, tomatoes, garlic, ginger, and a friendly mix of spices. You’ll taste warmth from cumin and coriander, a little glow from turmeric, and just enough heat from chili to keep things interesting. The sauce finishes rich and silky with yogurt or coconut milk, depending on what you like and what’s in your fridge.
The Story Behind This Recipe
I’m Cuts Food, the cook behind this Deliciously Simple Chicken Curry Recipe. After a few test runs, I dialed in the flavors so it’s weeknight-friendly and full of comfort vibes. Chicken Curry recipe saved my weeknight sanity more times than I can count. Maybe you want something cozy, big on flavor, and easy enough to cook…
Here’s the cool part. You get that deep, layered flavor in a simple, repeatable way. You don’t need a hundred steps. Brown the chicken, cook down the aromatics, add spices, add liquid, and simmer. That’s it. My Deliciously Simple Chicken Curry Recipe is built around pantry spices and fresh basics so you can cook it on a Tuesday and feel like you did something special.
If you’re brand new to Indian flavors, think of this as your friendly on-ramp. You can even adjust the heat so kids and spice-shy eaters are happy. And if you want more ideas to keep the chicken train rolling, peek at my collection of all recipes for weeknight inspiration that still tastes like a weekend treat.
How to Make Indian Chicken Curry
Ingredients
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons neutral oil or ghee
- 1.5 teaspoons ground cumin
- 1.5 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala, plus more to finish
- 1 teaspoon mild chili powder or paprika, more if you like heat
- 1 can (14.5 ounces) crushed tomatoes
- 1 cup full-fat coconut milk or plain whole milk yogurt
- Salt and black pepper to taste
- Fresh cilantro and lemon wedges for serving
Step-by-step
1. Pat your chicken dry and season with salt and pepper. This helps the browning and keeps the meat juicy.
2. Heat oil in a wide skillet over medium-high. Add the chicken in a single layer and brown lightly on both sides. You’re not cooking it through, just getting color. Lift the chicken out and set aside.
3. In the same skillet, lower the heat to medium. Add the chopped onion and a pinch of salt. Cook until soft and golden, about 8 to 10 minutes. Stir in garlic and ginger for another minute until fragrant.
4. Sprinkle in cumin, coriander, turmeric, garam masala, and chili powder. Stir for 30 seconds so the spices bloom. If the pan looks dry, splash in a tablespoon of water to keep things moving.
5. Stir in the crushed tomatoes and bring to a gentle bubble. Let it cook 3 to 4 minutes to thicken slightly.
6. Add the browned chicken and any juices back to the pan. Reduce heat to a steady simmer. Cover and cook 12 to 15 minutes, stirring once or twice, until the chicken is tender and cooked through.
7. Turn off the heat, then stir in coconut milk or whisked yogurt to make it creamy. Taste and adjust salt. Finish with a small pinch of garam masala and a squeeze of lemon for brightness.
8. Safety note: chicken is fully cooked when it reaches 165 F in the thickest piece. A quick-check thermometer is your best friend here.
“This curry became our family’s midweek favorite. The sauce is rich, the spices are cozy, and the leftovers honestly taste even better the next day.”
That’s the whole method, and it’s beginner-friendly. If you’re into batch cooking, double the sauce portion and freeze it flat in zip-top bags. On busy nights, just simmer fresh chicken in the thawed sauce and dinner is done. And if you want more weeknight comfort, you’ll love my Instant Pot creamy chicken and rice for a set-it-and-relax night, or keep it simple with this juicy oven baked chicken breast when you need protein ready to go in the fridge.
PS: If you’re watching the stovetop while multitasking, set a timer so nothing scorches. A minute too long on spices can tip from toasty to bitter real fast.
What to Serve With Indian Chicken Curry
Think about balance and texture. The sauce is rich and velvety, so pair it with something that soaks it up and something crisp to refresh your palate.
- Steamed basmati rice or fluffy jasmine rice is the classic move. Rice loves sauce.
- Warm naan or roti for scooping. If you have time, pop naan in the oven with a brush of butter and garlic.
- Cucumber salad with red onion, lemon, and a pinch of salt. Cool and crunchy is your friend.
- Simple roasted veggies. Cauliflower, carrots, or green beans balance the richness.
- For a Southern-style twist that surprises people in the best way, try this comforting cornbread dressing alongside. It’s not traditional, but it soaks up sauce like a champ.
If you’re hosting, a light starter soup works nicely before the curry. Keep it simple so the main dish still shines.
Pro Tips
Bloom your spices. That quick stir in hot oil after the onions makes a big difference. You’ll smell it immediately. If it starts sticking, add a tablespoon of water and keep stirring.
Yogurt vs. coconut milk. Yogurt gives a tangy, restaurant-style finish. Coconut milk is silkier and slightly sweet. I switch based on mood. If using yogurt, take the pan off the heat first to prevent curdling.
Salt step by step. A pinch with the onions, a pinch after tomatoes, and a final pinch at the end. Seasoning in layers builds flavor without overdoing it.
Cut even pieces. Bite-size chicken cooks evenly and stays tender. Thighs are forgiving, so they’re great for beginners.
Brighten at the end. A squeeze of lemon resets the richness and wakes up every spice note.
Make it yours. Add peas or spinach in the last 5 minutes if you want a veggie boost. Keep it practical and cook what you like.
I keep returning to this Deliciously Simple Chicken Curry Recipe because it always tastes like more work than it is, and that’s the sweet spot for home cooking.
Variations
Light and fresh: Use yogurt instead of coconut milk, add a handful of chopped tomatoes near the end, and finish with lots of cilantro and lemon zest.
Extra creamy: Go all-in on coconut milk and add a tablespoon of butter at the finish for gloss and richness.
Veggie-forward: Stir in roasted cauliflower, peas, or baby spinach. If you add delicate greens, put them in during the last 2 minutes so they stay bright.
Sweet heat: Add a small spoon of honey or brown sugar to the sauce with a pinch more chili powder. The sweet-savory contrast is addicting.
Tomato-heavy: Double the tomatoes and simmer a little longer for a thicker, tangier sauce. Great for people who love that deep tomato vibe.
Protein swap: Try shrimp, tofu, or chickpeas. For shrimp, simmer the sauce first, then add shrimp and cook only until pink. For tofu, crisp the cubes first so they hold their shape. Chickpeas turn this into a budget-friendly pantry win.
Whatever direction you choose, the Deliciously Simple Chicken Curry Recipe gives you a solid base to riff on. If you’re craving cozy comfort meals with a similar vibe, my French onion chicken orzo casserole is a warm hug in a dish.
Common Questions
How spicy is this curry?
It’s medium by default. Use mild chili or paprika for gentle heat, or add more chili powder if you love a kick.
Can I use chicken breast instead of thighs?
Yes. Cut into small pieces and watch the timing so it doesn’t dry out. Thighs are more forgiving, but breast works great if you keep it juicy.
What’s the best way to store leftovers?
Cool and store in an airtight container in the fridge for up to 4 days. Reheat gently over low heat. The sauce tastes even better on day two.
Can I freeze it?
Yes, especially if you used coconut milk. Freeze up to 3 months. Thaw in the fridge overnight and reheat slowly. If using yogurt, freeze the sauce without yogurt and stir it in fresh after reheating.
Do I need fresh spices?
Fresh is best. If your ground spices are older than a year, they lose punch. Smell them. If the aroma is faint, refresh your stash.
Let’s Get a Pot Simmering
This meal hits that perfect spot between simple and special. With a short list of spices, pantry tomatoes, and your choice of creamy finish, the Deliciously Simple Chicken Curry Recipe is easy to cook and easy to love. If you want a reference for another take, this trusted Indian Chicken Curry Recipe is a helpful read too. Cook it once, tweak it to your taste, and save it for your regular rotation. I can’t wait to hear how your kitchen smells when it’s bubbling away.
Indian Chicken Curry
Ingredients
Method
- Pat your chicken dry and season with salt and pepper.
- Heat oil in a wide skillet over medium-high. Add the chicken in a single layer and brown lightly on both sides. Lift the chicken out and set aside.
- In the same skillet, lower the heat to medium. Add the chopped onion and a pinch of salt. Cook until soft and golden, about 8 to 10 minutes.
- Stir in garlic and ginger for another minute until fragrant.
- Sprinkle in cumin, coriander, turmeric, garam masala, and chili powder. Stir for 30 seconds to bloom spices. If the pan looks dry, splash in a tablespoon of water.
- Stir in the crushed tomatoes and bring to a gentle bubble. Let it cook for 3 to 4 minutes to thicken slightly.
- Add the browned chicken back to the pan, reduce heat to a steady simmer, cover, and cook for 12 to 15 minutes until chicken is tender and cooked through.
- Turn off the heat, then stir in coconut milk or whisked yogurt to make it creamy. Adjust salt to taste.
- Finish with a pinch of garam masala and a squeeze of lemon for brightness.
