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.
Expert-Approved Indian Chicken Curry
- 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.