For a richer flavor, marinate the chicken in a mixture of yogurt, ginger, garlic, and curry powder for at least 30 minutes before cooking. Adjust the amount of curry powder to your liking, depending on your spice preference. Start with 1 tablespoon and add more if desired. Serve hot with basmati rice, naan bread, and a side of raita (yogurt sauce) for a complete and satisfying meal. If you don't have bone-in chicken breasts, you can use boneless, skinless chicken thighs. Adjust the cooking time accordingly. Feel free to add other vegetables to the curry, such as bell peppers, peas, or potatoes.
Indian Chicken Curry I
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING6 People
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VIEWS659
Embark on a culinary journey to India with this fragrant and flavorful chicken curry. A symphony of spices dances with tender chicken in a rich, creamy tomato and coconut milk sauce. This is a must-try dish that will transport your taste buds!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Cholesterol81 mg
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Fiber3 g
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Protein33 g
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Saturated Fat10 g
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Sodium443 mg
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Sugar5 g
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Fat15 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Rinse chicken and pat dry; season generously with salt and pepper. (Prep time: 5 minutes)
02 Step
Recipe View 9 mins Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the chicken pieces until golden brown on all sides. Remove chicken from skillet and set aside. (Cook time: 8-10 minutes)
03 Step
Recipe View 7 mins In the same skillet, saute the quartered onions until translucent and softened. Add the finely chopped ginger and crushed garlic; saute until fragrant, being careful not to burn the garlic. Stir in the hot Madras curry powder and cook for another minute, allowing the spices to bloom. (Cook time: 6-8 minutes)
04 Step
Recipe View 3 mins Return the browned chicken to the skillet. Pour in the tomato sauce and coconut milk. Add the whole cloves, cardamom pods, and cinnamon stick. Season with salt to taste. Stir well to combine all ingredients. (Prep time: 3 minutes)
05 Step
Recipe View 23 mins Bring the curry to a gentle simmer. Reduce heat to low, cover the skillet, and simmer gently until the chicken is tender and cooked through, about 20 to 25 minutes. Ensure that the internal temperature of the chicken reaches 165°F (74°C). (Cook time: 20-25 minutes)
06 Step
Recipe View 2 mins Remove the cloves, cardamom pods, and cinnamon stick before serving. These are added for flavor infusion but are not meant to be eaten.
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Deon Franey
Apr 27, 2025I added a pinch of cayenne pepper for extra heat. Delicious!
Matteo Wisoky
Mar 19, 2025My family loved this curry. It's definitely going into our regular rotation.
Stanley Hammes
Jan 26, 2025A great recipe for a beginner like me. Turned out great!
Noble Littel
Jul 26, 2024Easy to follow and the results were fantastic. Thank you!
Bernadette Kautzer
Feb 14, 2024I used chicken thighs instead of breasts and it worked perfectly.
Clare Schaden
Apr 30, 2023I doubled the recipe for a large gathering and it was a hit!
Lambert Daniel
Mar 11, 2023This recipe is amazing! The chicken was so tender and flavorful.