Growing up, I was always so excited when my mom made Indian Chicken Curry for dinner. It was the perfect dish for special occasions or just a regular weeknight meal. The flavors of the curry were always so deep and complex, yet still so comforting. And the leftovers were even better the next day!
I remember how my mom would always add her special touches to the dish. She would mix in some extra spices to bring out the flavor, or add some fresh herbs for a pop of color. It was always so delicious! I’ve tried to recreate my mom’s famous Indian Chicken Curry over the years, and I think I’ve finally nailed it. My version is just as flavorful and comforting as my mom’s, and I can’t wait to share it with you!
For a spicier version: Add some extra chili powder or a few drops of hot sauce to the curry to give it a kick.
For a milder version: Reduce the amount of chili powder or omit it altogether for a milder version.
For a vegetarian version: Substitute the chicken for tofu or your favorite vegetables.
Best Indian Chicken Curry
- Skillet, cutting board, knife, wooden spoon, measuring spoons
- 4 boneless, skinless chicken breasts, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1 (14.5 ounce) can diced tomatoes
- 1 (14.5 ounce) can tomato sauce
- 0.5 cup plain yogurt
- 0.5 cup chicken broth
- 0.25 cup fresh cilantro, chopped
- 3 tablespoons vegetable oil
- null Salt and pepper, to taste
- Heat the oil in a large skillet over medium heat. Add the onion and sauté until softened, about 5 minutes.
- Add the garlic, ginger, cumin, coriander, turmeric, garam masala and chili powder. Sauté until fragrant, about 2 minutes.
- Add the diced chicken and cook until lightly browned, about 5 minutes.
- Add the diced tomatoes, tomato sauce, yogurt and chicken broth. Stir to combine and bring to a simmer.
- Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the chicken is cooked through.
- Stir in the fresh cilantro and season with salt and pepper to taste.
- Serve over hot cooked basmati rice, with extra cilantro for garnish, if desired.