Enjoy the rich flavors of Homemade Chicken Curry, a classic Indian dish that brings warmth and comfort to any meal. This curry combines tender chicken with a blend of aromatic spices and a savory onion-tomato base, creating a thick, flavorful sauce. It pairs wonderfully with naan, roti, or rice, making it a great choice for lunch or dinner.
What You’ll Find On This Page
This recipe is easy to make and brings authentic Indian flavors right to your kitchen. Whether it’s a cozy weeknight meal or something to impress guests, this Chicken Curry with kasoori methi is sure to become a favorite in your recipe collection.
Explore a Variety of Global Chicken Curry Recipes:
- Japanese Chicken Curry
- Jamaican Chicken Curry
- Thai Yellow Curry
- Thai Green Curry
- Panang Curry
- Coconut Chicken Curry
- Massaman Curry
Ingredients and Substitutions Overview
To make this Chicken Curry, you’ll need some basic kitchen spices and fresh ingredients, most of which are easy to find at your local Indian grocery store. Check out the ingredients list below.
Ingredients for Curry Paste
- Whole Spices: A mix of cinnamon stick, cloves, bay leaves, and fennel seeds adds a fresh aroma and deep flavor to the curry.
- Ginger and Garlic: These essential ingredients not only remove any raw taste from the meat but also add warm, earthy flavors that deepen the curry.
- Onion and Tomato: Onion brings a gentle sweetness, while tomato (or crushed tomato) adds a touch of tanginess to balance the curry.
Oil: Use a neutral oil, like sunflower, vegetable, or canola oil. This keeps the curry light and lets the spices and chicken flavors stand out.
Ingredients for Chicken Curry
- Chicken: I recommend using chicken breast, cut into bite-sized pieces for easy cooking. You can also use thigh pieces or any cut you like for a juicier taste. For extra flavor, bone-in chicken is a great option.
- Ginger Garlic Paste: This is a must for sautéing the chicken, giving it a bold, aromatic flavor that complements the spices beautifully. It also helps tenderize the meat for a softer texture.
- Spice Powders: A trio of spices adds layers of flavor—chili powder brings heat, coriander powder adds a sweet, earthy note, and garam masala offers warm, aromatic depth.
- Herbs: Dried kasoori methi (fenugreek leaves) adds a savory, slightly nutty flavor that deepens the curry. You can finish with freshly chopped cilantro or coriander leaves for a pop of color and a fresh taste.
- Coconut Milk or Heavy Cream: Both add a creamy texture with a hint of sweetness. Coconut milk is a lighter, dairy-free option, while cream offers a richer, thicker finish. Choose based on your taste and dietary preference.
How to Make Chicken Curry at Home?
Making chicken curry is a straightforward two-step process. First, we’ll prepare the curry paste, then cook the curry to perfection. I’ve included detailed photos and a video to guide you along the way, so no worries—let’s jump right in!
Explore More Indian Curry Dishes:
- Butter Chicken
- Chicken Korma
- Chicken Tikka Masala
- Tandoori Chicken
- Chicken Vindaloo
- Chicken Karahi
- Chicken Chettinad
Chicken Curry
Enjoy this Homemade Chicken Curry, a classic Indian dish with tender chicken, aromatic spices, and a rich onion-tomato base. It’s easy to make and pairs perfectly with naan, roti, or rice—just right for a satisfying lunch or dinner.
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Ingredients
To Make Curry Paste
- 1 tbsp Oil
- 1 Cinnamon Stick, small
- 3 Cloves
- 2 Bay Leaves
- 1 tsp Fennel Seeds
- 6 cloves Garlic
- 1 tbsp Ginger, chopped
- 1 Onion, chopped
- 2 Tomato, chopped
For the Chicken Curry
- 1.75 lb Chicken Breast, you can also use thighs, bone-in chicken pieces
- 1½ tbsp Oil
- ½ cup Onion, chopped
- 1 tsp Ginger Garlic Paste
- ½ tsp Turmeric Powder
- 1 tbsp Red Chili Powder
- 3 tbsp Coriander Powder
- ¾ tsp Garam Masala
- 1 tsp Kasoori Methi, crushed
- Salt, to taste
- 1½ cup Water, or chicken broth
- ¼ cup Coconut Milk, or heavy cream
- Cilantro Leaves, cilantro, to garnish
Instructions
Preparing Curry Paste
- Start by heating oil in a pan over medium heat. Add the cinnamon stick, bay leaves, fennel seeds, and cloves, stirring them for about 1–2 minutes, or until they become aromatic. This brief toasting releases their natural oils, building the foundation of flavor for the curry.
- Next, add chopped onion, garlic, and ginger. Sauté these until the onion softens and turns golden brown.
- Add the tomatoes to the pan and sauté them, stirring occasionally, until they soften completely and become mushy. You'll know they're ready when the mixture thickens, and the oil begins to separate from the edges.
- Remove the onion-tomato mixture from the heat and let it cool to room temperature. Blending hot mixtures can cause pressure buildup, so cooling it down helps prevent any mishaps. Once cooled, transfer it to a blender.
- Blend until the paste is smooth and creamy. If it’s too thick, add a small amount of water to help it blend more easily. Once blended, set the curry paste aside. You’ll add this paste to the chicken and spices later in the recipe.
Making the Chicken Curry
- Begin by heating oil in a pan over medium heat. Add the onions and sauté until they soften and turn a light golden brown.
- Next, add the ginger garlic paste, chili powder, coriander powder, garam masala, and salt. Cook for a few minutes, stirring frequently, until the spices become fragrant.
- Add the chicken pieces to the pan and stir well so each piece is covered in the spices. This coating helps the chicken soak up the flavors as it cooks, creating a tasty spiced crust.
- Cover the pan and let the chicken cook for 3 to 5 minutes. This short steaming time allows the spices to infuse deeply into the chicken, beginning the process of tenderizing the meat.
- Uncover the pan and add the prepared curry paste to the chicken. Stir well to coat the chicken and spices evenly.
- Pour in water and stir to mix well. Adjust the amount of water or broth depending on how thick or thin you prefer your curry. For a thicker consistency, add less water; for a lighter curry, add a bit more.
- Cover the pan again and let the curry simmer for 12 to 15 minutes. This simmering time is key, allowing the flavors to blend well and fully cook the chicken until tender.
- Uncover the pan, add coconut milk or heavy cream, and stir well. Let the curry cook for another 3 to 5 minutes so the creaminess mixes into the sauce. Taste and add more salt if needed. The coconut milk or cream balances the spices and gives the curry a smooth, rich texture.
- Finally, stir in crushed Kasoori Methi for a savory, nutty flavor. Garnish with fresh cilantro or coriander leaves, then remove from heat. Your delicious chicken curry is now ready to enjoy!
Serving
- Enjoy this Chicken Curry with your favorite rice or flatbreads. For more pairing ideas, take a look at our dedicated Serving Suggestions section below.
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Chef's Notes and Tips
Here are some helpful tips to prepare a perfect Chicken Curry:
- Choosing Your Chicken: I’ve used chicken breast here, but feel free to go with curry-cut chicken thighs if you want a richer, juicier taste. You can also use bone-in chicken for even deeper flavor.
- Marinate the Chicken: While it’s not mandatory, marinating the chicken in a mix of yogurt and some spice powders for at least 30 minutes before cooking adds deeper flavor. This step helps tenderize the meat and infuses it with rich spices.
- Curry Paste: Freshly made curry paste is essential for authentic Indian flavor. Making your own paste adds a depth and aroma that really elevates the dish. So, if possible, try to use fresh paste for the best results.
- Handle Spices with Care: When sautéing the spices, watch carefully so they don’t burn; burnt spices can taste bitter. Just cook until they’re fragrant, and you’ll get that amazing aroma in your curry.
- Choose Your Liquid Base: Traditional curries use water, but if you want a richer flavor, go for chicken broth. Just keep an eye on the salt, as broth can add extra seasoning.
- Let it Rest: After cooking, let the curry sit for a few minutes before serving. This resting time lets the flavors come together nicely.
Nutrition Info
Serving: 1serving | Calories: 309kcal | Carbohydrates: 9g | Protein: 36g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 102mg | Sodium: 218mg | Potassium: 870mg | Fiber: 4g | Sugar: 3g | Vitamin A: 938IU | Vitamin C: 12mg | Calcium: 63mg | Iron: 2mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving Suggestions
Chicken Curry is delicious with a variety of sides. Here are my top choices that I think you'll enjoy too:
- Rice Dishes: Fragrant basmati rice is a classic pairing that complements the rich curry flavors, perfect for an authentic Indian meal. White rice or jasmine rice are also great options for different flavors and texture.
- Bread: Soft naan or roti is ideal for pairing with the curry, adding a nice contrast.
- Cucumber Raita: A cool, creamy cucumber raita balances the spice of the curry with a slight tangy flavor.
- Biryani: Enjoy it alongside a vegetable or chicken biryani for a hearty, flavorful meal.
- Mango Chutney: Sweet mango chutney adds a fruity contrast to the spices, making it a lovely condiment.
- Rasam: After enjoying the chicken curry with rice, finish with some rasam poured over rice for a soothing end to the meal. Rasam not only complements the curry but also aids digestion, leaving you feeling light and satisfied.
- Papadum (Pappad): These crispy, thin wafers add a satisfying crunch and a light side option to balance the curry’s richness along with rasam.
- Beverages: A cool, slightly sweet lassi (mango or plain), warm mint tea, or refreshing lemon tea is a perfect drink choice to enjoy with this meal.
Storage Suggestions
I suggest enjoying this curry fresh with warm rice or Indian breads for the best flavor. However, if you have leftovers or are making it ahead, store it in a sealed container in the refrigerator, where it will stay fresh for up to 2 days.
For longer storage, you can freeze the curry in individual serving-sized, freezer-safe bags; it will keep well for up to a month. When you’re ready to enjoy it, just thaw the frozen curry and reheat it in the microwave or on the stovetop before serving.
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