This Classic Chicken Curry is a rich, flavorful dish that’s perfect for dinner any day of the week. Made with tender chicken, warm spices, and a deliciously creamy sauce, it’s a meal that fills your kitchen with mouthwatering aromas. Serve it with rice, naan, or roti for a comforting dinner the whole family will love.
| Servings | Total |
| 6 | 50mins |
History of Chicken Curry
Chicken curry has roots in South Asian cuisine, where it has been a staple for centuries. Originating in India, curry is known for its bold spices and rich, flavorful sauces. As Indian cuisine spread worldwide, chicken curry became a beloved dish in many cultures, with each region creating its own unique twist. Today, chicken curry is enjoyed in households around the world.
Why Chicken Curry?
- Rich Flavor: Warm spices like cumin, coriander, and turmeric create bold flavors.
- Simple Ingredients: Uses everyday spices and fresh chicken.
- Customizable: Make it spicy, creamy, or mild based on your taste.
- Family Favorite: A dish loved by both kids and adults.
What is Chicken Curry Made of?
This chicken curry is made with:
- Chicken (bone-in or boneless, such as chicken breasts or thighs)
- Onions, garlic, and ginger (the base of the curry)
- Warm spices like turmeric, cumin, coriander, and garam masala
- Tomatoes (fresh or canned) for the sauce
- Coconut milk, yogurt, or cream for richness (optional)
- Fresh cilantro for garnish
What to Have with Chicken Curry
Serve this dish with:
- Steamed rice, basmati rice, or brown rice
- Warm naan, roti, or chapati (flatbread)
- A side of vegetables like sautéed spinach, green beans, or carrots
- Raita (a yogurt-based condiment) to balance the heat
Is Chicken Curry Healthy?
Chicken curry can be healthy, especially if made with lean chicken breast, fresh ingredients, and minimal oil. To make it healthier, skip the cream and use coconut milk or plain yogurt instead. Add more vegetables like spinach, carrots, or peas to boost the nutritional value.
Kitchen Equipment
- Large pot, skillet, or Dutch oven (for cooking the curry)
- Cutting board and knife (for chopping onions, garlic, and ginger)
- Measuring cups and spoons
- Mixing spoon or spatula
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- 2 tbsp vegetable oil or ghee
- 1 large onion (chopped)
- 4 garlic cloves (minced)
- 1-inch piece of ginger (grated)
- 1 large tomato (chopped) or 1/2 cup canned diced tomatoes
- 1/2 cup plain yogurt or coconut milk (for creaminess)
- 1/2 cup water or chicken broth (for the sauce)
- 1/2 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp chili powder (optional, for heat)
- Salt and pepper, to taste
- Fresh cilantro (chopped, for garnish)
- Optional add-ins: 1/2 cup peas, 1/2 cup diced potatoes, or 1/2 cup chopped spinach
Directions:
- Prepare Ingredients: Chop the onions, mince the garlic, and grate the ginger. Cut the chicken into bite-sized pieces.
- Cook Onions: Heat oil or ghee in a large pot or skillet over medium heat. Add the chopped onions and sauté for 5-7 minutes, or until they become golden brown.
- Add Garlic and Ginger: Add the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
- Add Spices: Add turmeric, cumin, coriander, garam masala, chili powder (if using), salt, and pepper. Stir well, coating the onions, garlic, and ginger in the spices.
- Add Tomatoes: Add the chopped tomatoes and cook for 3-5 minutes, stirring until the tomatoes soften and begin to break down.
- Cook Chicken: Add the chicken pieces to the pot. Stir well, ensuring the chicken is coated in the spices and tomato mixture. Cook for 5-7 minutes, until the chicken is no longer pink.
- Add Sauce: Pour in the yogurt (or coconut milk) and water (or chicken broth). Stir well and bring the curry to a simmer. Cover and cook for 15-20 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
- Serve: Taste the curry and adjust the salt, pepper, or spices as needed. Garnish with fresh cilantro. Serve hot with rice, naan, or roti.
Tips
- Spice It Up: If you like it spicy, add red chili flakes or use extra chili powder.
- Creamy Twist: Use coconut milk for a creamy, dairy-free option.
- Make It Veggie-Packed: Add vegetables like peas, carrots, potatoes, or spinach.
- Batch Cooking: Make a large batch and freeze portions for quick weeknight meals.
Conclusion
This Classic Chicken Curry is rich, flavorful, and perfect for family dinners. With its bold spices, creamy sauce, and tender chicken, it’s a meal that brings warmth and comfort to the table. Serve it with rice, naan, or a fresh salad for a complete dinner that everyone will love. It’s an easy recipe you’ll come back to again and again.
MORE RECIPES
Classic Chicken Curry Recipe
This Classic Chicken Curry is a rich, flavorful dish that’s perfect for dinner any day of the week. Made with tender chicken, warm spices, and a deliciously creamy sauce, it’s a meal that fills your kitchen with mouthwatering aromas. Serve it with rice, naan, or roti for a comforting dinner the whole family will love.
Equipment
- Large pot, skillet, or Dutch oven (for cooking the curry)
- Cutting board and knife (for chopping onions, garlic, and ginger)
- Measuring cups and spoons
- Mixing spoon or spatula
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- 2 tbsp vegetable oil or ghee
- 1 large onion (chopped)
- 4 garlic cloves (minced)
- 1-inch piece of ginger (grated)
- 1 large tomato (chopped) or 1/2 cup canned diced tomatoes
- 1/2 cup plain yogurt or coconut milk (for creaminess)
- 1/2 cup water or chicken broth (for the sauce)
- 1/2 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp chili powder (optional, for heat)
- Salt and pepper, to taste
- Fresh cilantro (chopped, for garnish)
- Optional add-ins: 1/2 cup peas, 1/2 cup diced potatoes, or 1/2 cup chopped spinach
Instructions
- Chop the onions, mince the garlic, and grate the ginger. Cut the chicken into bite-sized pieces.
- Heat oil or ghee in a large pot or skillet over medium heat. Add the chopped onions and sauté for 5-7 minutes, or until they become golden brown.
- Add the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
- Add turmeric, cumin, coriander, garam masala, chili powder (if using), salt, and pepper. Stir well, coating the onions, garlic, and ginger in the spices.
- Add the chopped tomatoes and cook for 3-5 minutes, stirring until the tomatoes soften and begin to break down.
- Add the chicken pieces to the pot. Stir well, ensuring the chicken is coated in the spices and tomato mixture. Cook for 5-7 minutes, until the chicken is no longer pink.
- Pour in the yogurt (or coconut milk) and water (or chicken broth). Stir well and bring the curry to a simmer. Cover and cook for 15-20 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
- Taste the curry and adjust the salt, pepper, or spices as needed. Garnish with fresh cilantro. Serve hot with rice, naan, or roti.