Deliciously Spiced Indian Chicken Curry

by | Sep 26, 2022 | Cooking for Kids | 0 comments

Growing up in a large family, I know all about trying to whip up a delicious dinner that will please every palate. My Indian Chicken Curry is a great way to do just that! It’s full of flavor, and the spiciness can easily be adjusted to suit everyone’s tastes. I love to serve it with fragrant basmati rice and a side of crunchy naan bread.

I love the added depth of flavor that comes from using a variety of spices in this dish. I usually use a combination of garam masala, turmeric, cumin, coriander, and chili powder. You can adjust the amount of each spice to make it as mild or as spicy as you like. I always add a sprinkle of freshly chopped cilantro to the dish for an extra burst of flavor!

My family loves this dish and I often make it for special occasions. It’s a great way to bring everyone together and enjoy a meal together. I hope you enjoy it as much as we do!

For a milder version, reduce the amount of chili powder in the recipe.

For a spicier version, add more chili powder to the recipe.

For a vegetarian version, substitute the chicken for 2 cups of cubed tofu.

For a vegan version, use vegan yogurt and cream in place of the dairy.

A close-up of a plate of Indian chicken curry with a spoon and a side of basmati rice.

Deliciously Spiced Indian Chicken Curry

Spice up your dinner with this delicious Indian Chicken Curry! #curry #indiancuisine #dinner #chicken
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 4


  • Large pot or Dutch oven, cutting board, knife, measuring spoons, wooden spoon


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 cloves garlic, finely chopped
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon chili powder (optional)
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 3 tablespoons tomato paste
  • 2 cups chicken broth
  • 1 lb boneless, skinless chicken thighs, cut into cubes
  • 1 cup plain yogurt
  • 0.5 cup heavy cream
  • 2 tablespoons chopped cilantro, for garnish


  • Heat olive oil in a large pot or Dutch oven over medium heat.
  • Add the onion and garlic and cook until softened, about 5 minutes.
  • Add the ginger, garam masala, turmeric, cumin, coriander, chili powder, salt, and pepper and cook for another 2 minutes.
  • Add the tomato paste and cook for 1 minute.
  • Add the chicken broth and stir to combine.
  • Add the chicken and cook until cooked through, about 10 minutes.
  • Add the yogurt and cream and simmer for another 5 minutes.
  • Garnish with chopped cilantro and serve.


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