Indian Chicken Curry Recipe
User Reviews
4.9
324 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
340 kcal
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Course
Main Course
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Cuisine
Indian
Indian Chicken Curry Recipe
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I’ve found a hack to making the most delicious Indian Chicken Curry in just 30 minutes! I love this recipe because it has all those warm spicy Indian flavors, but there are only two spice blends called for (yellow curry and garam masala). The curry sauce has a great depth of flavor, and it’s so easy to make. Perfect for a weeknight!
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Ingredients
- 2 tablespoons yellow curry powder
- 1 & 1/2 teaspoons garam masala
- 1/4 teaspoon cayenne pepper more or less to taste
- 1 & 1/2 pounds chicken breast chopped
- 1 teaspoon kosher salt
- 1 13-ounce can coconut milk
- 3 tablespoons olive oil
- 1 medium onion chopped
- 1 Jalapeño seeded and chopped
- 1 tablespoon garlic smashed and minced
- 1 tablespoon ginger peeled and then minced
- 1 tablespoon fresh lemon juice about half a lemon
- 1 cup chicken broth*
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1/2 cup cilantro chopped
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Instructions
- In a large saute 12-inch skillet, toast the spices in a dry pan. This 2 minute process wakes up their flavor so much! Add 2 tablespoons curry powder, 1 and 1/2 teaspoons garam masala, and 1/4 teaspoon cayenne pepper to the dry pan and set over medium heat. Let toast for 1-2 minutes, keeping a careful eye on it. Don't walk away and let it burn. Continually stir the dry spices so they don't scorch. After about 90-120 seconds, remove from heat and scrape into a small bowl.
- Chop 1 and 1/2 pounds chicken breast into bite size chunks, 1-2 inch pieces. Sprinkle with 1 teaspoon kosher salt. Add the raw chicken pieces to a medium bowl.
- Sprinkle the chicken in the bowl with HALF of the toasted spices. Stir to mix it together and get all the chicken coated.
- Open the can of coconut milk and dump it on the chicken. We're going to let it marinate for a hot minute while we chop our veggies.
- Chop the onion and jalapeno. Make sure you get all the seeds and membranes out of the jalapeno unless you like it really spicy!
- Smash, peel, and mince the garlic, you will need 3-4 cloves to get 1 tablespoon. (Or you can use the jarred garlic if you're in a rush) Peel the ginger with a spoon (it's the best way!) and mince up 1 tablespoon (save the rest of your ginger in the freezer for next time!)
- Add 3 tablespoons olive oil to the same large skillet from before. Set over medium high heat.
- When the oil is hot and shimmery, add the chopped onion and jalapeno. Add all the remaining toasted spices to the onions. Let saute for 4-6 minutes, until the onions are translucent. If the spices are starting to stick to the pan, add a little more oil.
- Add the minced garlic and ginger and saute for 1 minute until fragrant. Do not let it brown, turn down the heat if necessary, or add a bit more oil.
- Add 1 tablespoon lemon juice to the pan (about half a lemon).
- Add the coconut milk and chicken to the pan. Add 1 cup chicken broth and stir. Turn the heat back up to medium high if you moved it down.
- Let the mixture come to a gentle boil over medium high heat, then reduce the heat to a simmer over medium low heat. Make sure there is a slow bubble happening.
- In a small bowl, add 2 tablespoons water and 1 tablespoon cornstarch. Stir it together until there are no lumps (add a bit more cold water if necessary). Add the cornstarch slurry to the chicken curry and stir.
- Let the curry simmer on the lowest heat you can while still maintaining a slow bubble. The curry is done when the chicken is cooked through, it should take about 5-8 minutes depending on how large your chicken pieces are. Test the chicken by splitting a piece with your wooden spoon to see if it's cooked. Once the chicken is cooked, remove from heat immediately so that it doesn't get overcooked and tough.
- Chop about 1/2 cup of cilantro and stir into the curry.
- Serve hot with Jasmine rice or Basmati rice, Homemade Naan, or Buttery Roti!
Notes
- *I used 1 cup water and 1 teaspoon Better Than Bouillon Chicken Base. I love that stuff. So easy to keep on hand in the fridge.
Nutrition Information
Show Details
Calories
340kcal
(17%)
Carbohydrates
7g
(2%)
Protein
26g
(52%)
Fat
24g
(37%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
73mg
(24%)
Potassium
669mg
(19%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
170IU
(3%)
Vitamin C
11mg
(12%)
Calcium
37mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 7g | 2% |
| Protein | 26g | 52% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Potassium | 669mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 11mg | 12% |
| Calcium | 37mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
324 reviews
Excellent
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