Expert-Approved Indian Chicken Curry

by | Dec 30, 2022 | Main dishes | 0 comments

I’m always looking for delicious recipes to share with family and friends. This Indian Chicken Curry is a comforting and flavorful dish that I love to make for special occasions. It’s easy to make and always a hit!

I was first introduced to this dish by my mother-in-law who is from India. She taught me the traditional way of making the curry, which includes adding a variety of spices to the mix. I was amazed at how flavorful the curry was, and I immediately fell in love with the taste. From then on, I’ve been making this curry whenever I need a comforting and delicious meal.

I’m always looking for ways to make my recipes better, so I decided to experiment with different ingredients. I added a few extra spices and herbs to the mix, and I also substituted some of the traditional ingredients with more modern ones. The result was a delicious and unique Indian Chicken Curry that I’m sure your family will love!

  • If you like your curry to be extra spicy, add a bit more cayenne pepper.
  • You can also add some potatoes or other vegetables to the curry for more texture and flavor.
  • For a vegan version of this dish, substitute the chicken with diced tempeh or tofu.
  • To make the curry more creamy, add a bit of coconut cream or heavy cream.
Prompt for an AI image generator: A pot of Indian chicken curry with a wooden spoon in the center.

Expert-Approved Indian Chicken Curry

Experience a taste of India with this expert-approved Indian Chicken Curry recipe. #IndianFood #ChickenCurry #ExpertApproved
Cook Time 25 mins
Total Time 40 mins
Course Soup
Cuisine Indian
Servings 6


  • large pot, knife, cutting board, spoon, spatula


  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 0.5 teaspoon turmeric
  • 0.5 teaspoon garam masala
  • 0.25 teaspoon cayenne pepper
  • 0.25 teaspoon ground cardamom
  • 0.25 teaspoon ground cinnamon
  • 3 boneless, skinless chicken breasts, cut into cubes
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 1 can (14.5 ounces) coconut milk
  • 0.5 cup chicken broth
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper


  • Heat the olive oil in a large pot over medium-high heat.
  • Add the onion, garlic and ginger and cook for 4-5 minutes, stirring occasionally.
  • Add the cumin, coriander, turmeric, garam masala, cayenne pepper, cardamom and cinnamon and cook for 1-2 minutes, stirring constantly.
  • Add the chicken and cook for 5 minutes, stirring occasionally.
  • Add the diced tomatoes, coconut milk and chicken broth and bring to a boil.
  • Reduce the heat to low, cover the pot and simmer for 10-15 minutes, or until the chicken is cooked through.
  • Stir in the cilantro, salt and pepper.
  • Serve the curry with steamed white rice.


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