published Jun 24, 2022, updated Apr 05, 2024 This chicken curry recipe includes two of my favorite homemade spice blends: curry powder and garam masala. When you make use of these curated spices, you really cut down on the ingredient list, measuring, and clean-up. It’s a real easy button that cuts down on prep time! Chicken curry has all of the fan favorites: hearty potatoes, tender tomatoes, caramelized onions, and juicy chicken bites. They all spend plenty of time together in a thick sauce of tomato juices and coconut milk, soaking up those warm Indian herbs and spices with each passing minute. Watch me make it in the video below in the recipe card! Serve creamy, saucy Indian chicken curry with warm naan, steamed white rice, or anything else you can use to scoop up the rest of the sauce. You won’t want to waste a single drop! Next time, try fruity mango curry chicken or paneer butter masala, which is my favorite vegetarian-friendly Indian dish!
Recommended Tools
Garlic Press – What’s stopping you from using freshly minced garlic in your homemade curries? Skip the “jarlic” and powdered stuff and start quickly mincing your own — I promise it’s worth it! And if you don’t have a garlic press, I use the side of my knife to smack it, and then mince. Super easy! Skillet with a Lid – When you’re shopping for a cast iron skillet, don’t skip the lid. It adds a level of control that will really fine-tune your cooking.
Storing and Reheating
Transfer leftover chicken curry to an airtight container, refrigerate, and eat within 4 days.
Chicken – Dark thigh meat is rich and tender — perfect for simmering in sauce! Ghee – This popular South Asian butter is heated to remove excess milk and liquid, leaving behind a fattier, richer butter. But regular butter does the job, too. Vegetables – My preferred veggies to add heartiness, bulk, and a bit of acidity to coconut chicken curry are red onion, white potatoes, frozen peas, and Roma tomatoes. Garlic & Ginger Paste – These are two very common and prominent flavors in Indian curries. Avoid powdered and use fresh whenever possible! Curry Powder – You’ll taste the turmeric, cumin, and cayenne right away, but there are plenty of other Indian spices in there that make this curry chicken so delicious! Garam Masala – With a name that translates to “warm spice mix,” it’s no surprise that garam masala includes many of the warm and “spicy” flavors found in chicken curry that aren’t found in other blends, including cloves, anise, nutmeg, and mace. Coconut Milk – This is where the creaminess comes from! Possible substitutes include heavy cream, Greek yogurt, and sour cream. Fenugreek Leaves – Gently crushing the leaves in your hands releases that characteristic, herbal curry aroma right into the curry chicken.
Reheat on the stovetop on medium heat, stirring until the vegetables and chicken are warmed through. Love this recipe? Share it with the world on Pinterest.
