Indian Chicken Curry Recipe
User Reviews
4.9
324 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
10 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
Report
Indian Chicken Curry Recipe uses toasted yellow curry powder, garam masala, and cayenne combined with chicken breasts marinated briefly in coconut milk and spices. The method includes sautéing onion, jalapeño, garlic, and ginger, then simmering with seasoned chicken and broth to develop a rich, spicy curry with aromatic layers. The spice blend and fresh lemon juice add brightness and complexity. Cilantro stirred in at the end provides fresh herbaceous notes.
Description
This Indian Chicken Curry begins by dry-toasting a blend of yellow curry powder, garam masala, and cayenne pepper to enhance their aromas before coating chicken pieces with half of the toasted spices. Coconut milk is added to marinate the chicken, imparting creaminess and mellow flavor. Separately, onions, jalapeño, garlic, and ginger are sautéed to build the curry base.
The chicken and vegetable base simmers with chicken broth, integrating flavors and tenderizing the meat. Lemon juice added before serving balances the richness with acidity. Cornstarch slurry helps to thicken the curry sauce to a desirable consistency. Cilantro tossed in last adds fresh herb flavor that complements the dish’s spice and warmth.
This curry offers layered spice notes and a balance of heat and creaminess, making it suitable for serving with rice or flatbreads for a full meal.
The notes mention using chicken broth made with Better Than Bouillon for added depth, illustrating an ingredient tip to enhance flavor.
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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 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 lemon juice about half a lemon, fresh
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water cold
- 1/2 cup cilantro chopped
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
- Using Better Than Bouillon Chicken Base with water adds depth and convenience to the chicken broth.
- Toasting spices before adding develops their flavor and aroma.
- Adjust cayenne pepper quantity to control the heat level according to taste.
Nutrition Information
Show Details
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%)
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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