Chicken Curry

There are a lot of different chicken curries out there from chicken jalfrezi to chicken karahi to butter chicken. However, out of all of them, this is one of my favourites. A common occurrence in our household that always makes an appearance at family events!

This is a very simple chicken curry that is perfect for beginners. With so many curry chicken masala recipes out there who knows what the authentic recipe is?

However, generally, this chicken curry recipe is made without double cream or coconut milk. This makes it much lighter than other chicken curries.

The main difference between this chicken curry and other chicken curries such as chicken masala or chicken jalfrezi is that this curry chicken recipe has a much thinner soup-like consistency. Most chicken curries have a thick masala, but this chicken curry recipe is different in that aspect.

Often it is served with lamb pilau or chicken pilau or even simple boiled basmati rice. Sometimes I like to serve it with chapatti or naan. It is guaranteed to be full of flavour no matter how you choose to serve it.

I usually make this curry with pieces of a whole, skinless chicken. This means that there would be a mixture of bone-in chicken thighs and chicken drumsticks.

I highly recommend making this with bone-in chicken as it allows for a deeper flavour. You could make it with boneless chicken breasts or boneless chicken thighs if you wanted to.

This easy chicken curry recipe will show you how to make an aromatic and flavourful basic Indian chicken curry. Indian chicken curry is a takeaway favourite that is freezer-friendly and quick to reheat, saving you time and money!

With my recipe for an easy staple Indian chicken curry, you will never have to worry about what to make for your family dinners. Made with just a handful of ingredients, this chicken curry will pair perfectly with garlic naan or even boiled rice.

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Chicken Masala
• Lahori Chargha
• Chicken Palak
• Chicken Dopiaza
• Tomato Chicken Curry

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Chicken Curry

by Nabeela Kauser

A simple Indian chicken curry that will leave everyone wanting more. This chicken curry recipe is delicious served with any type of rice recipe. Allow the cooked rice to simply soak up the flavours and aroma for a delicious mid-week meal for the whole family! A quick and delicious mild chicken recipe with bags of flavour. 

5 from 48 votes

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Prep Time 10 mins

Cook Time 50 mins

Total Time 1 hr

Course Dinner, Main Course

Cuisine Indian

Servings 6

Calories 276 kcal

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Ingredients

• ▢ 50 ml Olive Oil
• ▢ 1 kg Chicken
• ▢ 2 Onions
• ▢ 3 Tomatoes
• ▢ 1 tsp Garlic Paste
• ▢ 1 tsp Ginger Paste
• ▢ 2 Green Chillies
• ▢ 1 tsp Turmeric Powder Haldi
• ▢ 1 tsp Salt
• ▢ 1 tsp Chilli Powder
• ▢ 1 tsp Garam Masala
• ▢ 1 tbsp Tomato Puree
• ▢ 500 ml Water
• ▢ Coriander

Instructions

• In a large wok heat up the oil on medium heat until hot
• Add the chopped onions and the diced tomatoes then cook for 3-4 minutes until soft
• Add the garlic paste, ginger paste, chopped green chilli, salt, chilli powder, garam masala and tomato puree then cook the spices for 3-4 minutes
• Add the chicken and mix the spices to fully coat the chicken then cook for a further 10 minutes
• Add the water and cook for a further 20-30 minutes until thickened to your personal preference – the oil will form a thin layer on top of the curry which will indicate that the curry is ready
• Serve immediately and enjoy with chapati or garlic naan!

Video

Nutrition

Calories: 276kcalCarbohydrates: 8gProtein: 16gFat: 20gSaturated Fat: 5gTrans Fat: 0.1gCholesterol: 60mgSodium: 509mgPotassium: 384mgFiber: 2gSugar: 4gVitamin A: 783IUVitamin C: 15mgVitamin D: 0.2µgCalcium: 30mgIron: 1mg

Keyword Chicken, Curry, Spicy

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