This chicken curry recipe is a killer (of hunger of course)! Indian curry chicken is a very delicious dish, served in curry spice along with Basmati rice. This step-by-step chicken curry recipe with pictures will help you prepare a very delicious meal for you and your family. Highly recommended by moi! Very tasty, very fast and full of flavor. We love going to a local authentic Indian restaurant in our neighborhood. My deal is, of course, to try to learn how to bring the new flavors back to my kitchen. I decided to try to cook one of our favorite Curry Chicken also known as Indian Chicken Curry recipes.
- 1 whole skinless chicken or equivalent size chicken breasts
- 1 cup low fat yogurt
- 4 tbsp minced ginger
- 4 minced garlic cloves
- 2 medium onions(1 large) chopped
- 2 medium tomatoes diced
- 1 tsp turmeric
- 2 tsp of garam masala (mixture of spices)
- 2 tsp of ground coriander
- 1 tsp of ground cumin
- 1 tsp chili powder
- a little black pepper (optional)
- 1 tsp salt
- 4 tbsp of cooking oil
- a little water to mix the spices
Chop up onions in a chopper. You can always hand-chop everything. That is considering you are not as lazy as I am :)
Once you are done with the onions, put your ginger and garlic in the chopper, add just a little bit of water to make it easier on the chopper while super chopping ingredients and do it until the mixture becomes a little pasty.
You can either pre-cut chicken in small cubes like I do, or you can just cut up the whole chicken into smaller pieces. Once you have the chicken ready, add 1 cup of yogurt, just a dash of salt, 2 Tbsp of ready garlic+ginger paste and mix everything well with your hands. Put the marinade aside until the sauce is ready.
Dice tomatoes and put aside for later use:
Put oil into a well heated skillet, add onions and stir fry until onions are transparently yellowish. Add the remainder of the garlic+ginger paste (approx. 2 Tbsp) and keep on stirring for about 5 minutes on medium heat.
Meanwhile, you will need to prepare a mixture of spices. For that, you will need a small cup with 4-5 Tbsp of water. Add turmeric, garam masala, cumin, coriander, chili peppers and salt. Mix everything well and pour the mixture over the sauteed onions (this procedure will prevent the spices from getting burned, leaving you with no dinner).
From here, you will need to work your spatula over the skillet. Keep stirring everything until you see oil separating from the onions+spices. Once it is done, add tomatoes and saute some more (until tomatoes soften and oil starts to separate from vegetables).
Take out the chicken marinade and slowly place it over the sauce. Mix everything carefully and close the lid. Once the sauce boils up, turn down the heat to medium low.
Keep the lid closed and let the chicken cook well. In about 30-45 minutes you will have a delicious Curry Chicken. Once the chicken is cooked to perfection, add a dash more of the garam masala to give a much richer aroma to the dish. You can serve it with vegetables, naan (bread), rise, spinach saag and many other Indian side dishes.
*If you want more sauce for rice or naan, add a little more yogurt+onions.
*Using whole chicken is recommended to make this dish tastier. After the meat is ready, you can take out the bones and serve the meat in the sauce.
*You can substitute garam masala with a curry mix. In this case, cut on the salt a little, since curry mixes usually have a higher concentration of salt.
I hope you liked this Chicken Curry Recipe. Please let me know if you have any questions in the comments section below. I would also love to get your feedback on how your chicken curry came out.
That’s a very delicious looking chicken curry. I always enjoy those. You should probably also provide a recipe for a gulab jamun dessert to go right after this meal.
Muhs, I love gulab jamun, especially after eating spicy Indian food! :)
Gulab Jamun recipe coming up one recipe later :D
Rosa oxshatibsiz, Hilola opa!
Rahmat Hojar :D
Add more turmeric to prevent cancer:)
Smilik, your step-by-step recipes rock! I really like all of them. Thank you for posting these in such details, it truly helps!
What a beautiful dish! This looks absolutely delicious and is definitely something I am going to try. I am pretty adventurous in the kitchen and just love good curries, but just never find myself making them at home. Thank you for the awesome tutorial photos!
Joanne, I am very glad you liked them :) Try it out, the recipe takes some getting used to. But overall it is very easy and absolutely tasty. There are couple of side dishes to it that I posted, done with curry like Spinach Saag. Try it out, too. It is our favorite!
All the spices….nice!!! I recently got really addicted in cooking Indian curry dishes so this will definitely go to my “To Make” list! Beautiful spice dishes you have!
Thanks for posting and for sharing!
Dear Adelina, thank you for your kind words. Def. try this chicken. My husband requests for it every week. Also check out the spinach saag:
If you could also let me know which of the recipes you would want to try, I will absolutely work on them. I just need a little more ideas :D
Privet! Kak vy? Vyzdorovili? Segodnya sdelala tvoy chicken curry! Poluchilos ochen vkusno – kak i vsegda po tvoim receptam :). Edinstvennoye, u menya bilo ne tak creamy kak na tvoih fotografiyah… V smisle, sauce bil bolee prozrachnim chem u tebya, dumayu mozhet nado bilo dobavit smetany?
Mahsumka, ya rada, chto ti poprobovala etot recept :) Esli ti hochesh’ bol’she sousa i krema, dobavlyay bol’she katika vmeste s kuricey. Pod konec mozhno dobavit’ slivok ili dazhe smetani, chto ne rekomenduetsya dlya curry. Est’ eshe odno blyudo, chicken masala nazivaetsya. Vot v nego dobavlyayut ochen’ mnogo slivok. Ot togo on stanovitsya kremovim :) Ya na dyah hochu chicken masala sdelat’. Seychas zhe rabotayu nad Mongolian triple. To tochno vam ponravitsya :)
Ty pram chitaesh mysli :)))). Ya kak raz, kogda gotovila curry, govorila Zarko – teper nado poprobovat sdelat chicken masala – on eto obozhaet! Tak chto budu zhdat tvoyego varianta, chief :).
A, da, ya eshe hotela sprosit naschet cheese cake-a. Koroche, tut net cream cheese-a. No est nesolenniy tvorog, gladkoy konsistencii, bez komochkov, kak u nas obichno ranshe bilo. Kak dumaesh, eto podoydet? On ne ochen zhirniy…
Dumayu chto poydet bez problem. Tozhe chto bi bilo v room temperature. Day znat’ kak poluchitsya. Inogda chto delayut, meshayut tvorog s cream cheesom. U cream cheese’a konsistenciya gushe. Eto delaet Cheesecake firm. Prosto proderzhi svoy v holodilnike za noch. A potom uzhe rezh.
Masala ya sdelayu na dnyah. Chto to u menya populyarnaya len’!
Ya dumal shto ya toka adin ruskiy katoriy ne mozet perestat kushat e gatovit induskuyu yedu. Etot rezept bill ochen vkusniy.
ya v shocke…bce govoryat po ruskii! vi indus ili ruski? ya indus is malaiziya….
zavtra xochu probovat etot recept! bludo ostrii?
u tebya sostoyaniye leni, kak u drugih aktivnost, kak mne kazhetsya :). ne predstavlyayu kogda ty vse eto uspevaesh… naschet cheese cake-a obyazatelno skazhu, hochu blizhe k prazdnikam sdelat.
a kogda tvoi priezhayut? tak klassno! izvini, ya tebe tak i ne otvetila na tvoye predlozheniye naschet priglasheniya! spasibo bolshoye!!! no v etom godu ne poluchitsya :(. Budu imet na budushee :) – obyazatelno hochu posetit vseh vas tam! celyu. budem na svyazi!
This was my favorite chicken curry dish. Ive made at least 5 different chicken curries, but this has been well above the rest.
Leo, thank you for all the compliments! I am thrilled beyond words that you curry came out good :) Keep up the good work!
I will try this recipe out on the weekend, the method is slightly different from how I make Indian Chicken Curry (from what I learnt from my mum and mother in law who are both from Punjab, India), but it is quite similar and the ingredients are the same.
I was wondering whether the recipe does require 4 tbsps of minced ginger, or did you mean 4 tsps of minced ginger?
I would love to see your process, too :) Please send me the recipe!!! You can def. add less ginger than I listed.
If you have ginger-garlic paste 4 Tbsp of the combination will be enough. Let me know how it turns out :)
Smilik sizga kaaatta rahmat detailed recipe va professional rasmlar uchun. Ertaga hudo hohlasa sizni recipiz bo’yicha tayyorlab ko’rmoqchiman :) ishqilib mendayam o’xshasin, birinchi martta bunaqa ovqat qilib ko’rishim. Umuman blogingizdagi barcha retseptlarga gap yo’q, rasmlarini ko’rib o’zi qornim ochib ketadi :)
Yana yangi retseptlardan kutib qolamiz…
sort of missed the saute the onions bit went straight to everything in the skillett bit tastes a bit gingerish after ten minutes will it settle down or should i try rescue it with a curry sauce mix
it should settle down but may not taste the same. The idea is to “kill” the onion crunchiness and blend it with the taste of spices. How did it turn out though?
How many people does this dish serve?? It sounds delicious but I need to feed 12 people.
Can you give me the measurements for 12? Thank you, suzanne
Yea! Loved the recipe. My wife is the real gauge of what I cook, and she said “The sauce is excellent. I really like it”. Used 2 chicken breasts cut up for the recipe. :)
Wow! This was an amazing recipe! Easy to follow and delicious!! I used bone in chicken thighs instead of breasts and then skinned the meat off the bones when they were done and retuned to the curry pot. I will definately make this again! Thank you for sharing!
the recipe looks delicious, would it be ok to reduce the cooking oil (using pam or just using very little oil)? I wouldn’t want my dish to burn, or taste different, but that much oil makes me feel ill.
Tried the chicken curry and it was excellent. The flavor and feel was so much lighter than the block of packaged curry flavoring. Served a side of spinach saage. The entire meal was a knockout! I am looking forward to trying other recipes in the future. Your photography is just wonderful:)
Looks very nice, we tried to make something similar http://easyaffordabletasty.blogspot.com/2011/04/simple-chicken-curry.html Thanks for a nice recipe.
Add pineapple chunks to your curry chicken
Let me have your email address
Just wondering why this recipe does not include curry powder?
My husband and I love curry and look for recipes to make together every weekend. We used chicken breasts rather than a whole chicken and used a canned of diced tomatoes instead of the fresh tomatoes. Over all a good curry. We have made others with a stronger flavor profile. I wish it had been a bit more ‘juicy’ or wet. We did add extra yogurt in the hopes that it would be so, but it didn’t seem to make a big difference. It did turn out exactly as your picture depicts it! We had it with jasmine rice and naan. Very delicious and will make again :)
your photos look amazing. the food looks so good coz of it.
Great recipe! Thank you. I came back from India a few months ago and I have been dreaming daily about the beauty I experienced there. This was yet another attempt to recreate the beauty I miss from my experience there. My version came out more tangy than expected. Also, I added cashews…. Mmmmmm <3
One of the dishes has a bright orange spice (7 items total). Not sure what this one is. I have all the rest. Thank you for the great recipe!
Thank you so much for this recipe. I have to say, its better than from indian restaurants! Greetings from the Czech Republic :)
Being an Indian, I learnt this preparation from your site, and I must admit it was awesome!
Thanks, Lola! :)
i made this tonight — it is perfect! truly delicious and very authentic tasting. thank you! this will be going into the rotation.
I really love this recipe. It never fails me, always a crowd pleaser.
Thank you Hsiao! Such a nice compliment :)
I was wondering why there was no coconut milk in your recipe to give it more of a suce base instead of yogurt (which I doubt can give you a more liquid base) ? Tnx
Yum, just devoured this alongside your delicious saag using all the ingredients in my this weeks riverford organic box. Wild garlic, bunched onions, fresh spinach, so tasty. Thank you for sharing the recipe. Rx
I like your chicken curry recipe. It is my great choice. Thanks