Welcome to a truly flavorful adventure! This easy chicken curry recipe brings together tender chicken and a rich, creamy sauce inspired by aromatic Indian spices.
To understand the origins of such a rich dish, explore the fascinating history of curry.
You’ll love how simple it is to prepare, making it perfect for any weeknight meal. Serve this delicious curry chicken over fluffy rice or with warm naan bread for a complete and satisfying dish.
Why You’ll Love This Recipe
- Incredible Flavor: This curry chicken boasts a complex and deeply satisfying spice blend that will delight your taste buds. Each bite offers a harmonious mix of aromatic seasonings.
- Weeknight Friendly: With quick prep and a manageable cook time, this dish is perfect for busy evenings. You can have a delicious homemade meal on the table without stress.
- Creamy Texture: The sauce achieves a luxuriously smooth and rich consistency. It beautifully coats the chicken, making every mouthful wonderfully satisfying.
- Restaurant-Quality: Prepare to impress! This recipe tastes even better than your favorite takeout, offering a gourmet experience right at home.
- Versatile Dish: Easily customize this flavorful curry chicken to suit your family’s preferences. Adjust the spice or add extra vegetables as you like.
Ingredients
Creating this amazing curry chicken starts with a blend of vibrant spices and fresh ingredients. Gather these items to build a dish bursting with flavor and warmth.
- Spice Blend
- 1 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp turmeric
Beyond its vibrant color and flavor, turmeric is known for various health benefits.
- 1/2 tsp fennel seeds, (crushed in a small bag with a meat mallet)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground black pepper
- 1/4 tsp ground mustard
- 1/4 tsp ground cloves
- Curry
- 2 Tbsp olive oil
- 1 small yellow onion, (chopped (1 cup))
- 4 garlic cloves, (minced (1 1/2 Tbsp))
- 1 Tbsp peeled and minced fresh ginger
- 1 cup low-sodium chicken broth
- 3/4 cup drained canned diced tomatoes or peeled, seeded, diced fresh tomatoes
- Salt
- Cayenne pepper, (to taste)
- 1 1/2 lbs boneless skinless chicken breasts, (diced into 1 1/4-inch cubes)
- 1 tsp cornstarch mixed with 2 tsp water ((optional))
- 1/3 cup heavy cream
- 2 Tbsp chopped cilantro
Notes & Substitutions
- Chicken: Boneless, skinless chicken thighs work wonderfully in this recipe. They offer a slightly richer flavor and can be more forgiving if overcooked.
- Tomatoes: If you prefer, fresh ripe tomatoes add a bright, garden-fresh taste. Ensure they are peeled, seeded, and diced before adding.
- Cream: For a dairy-free or vegan option, substitute full-fat coconut milk. It adds a lovely richness and subtle sweetness to the curry sauce.
- Spice Level: Adjust the amount of cayenne pepper to match your preference. Start with a pinch and add more for extra heat.
- Fennel: If whole fennel seeds are unavailable, use ground fennel. Start with half the amount and taste before adding more.
Equipment
Having the right tools makes preparing your curry chicken a breeze. You likely already own most of these kitchen essentials.
- Small mixing bowl
- 12-inch non-stick skillet
- Blender (or immersion blender)
- Meat mallet (for fennel, optional)
- Cutting board and knife
Instructions
Follow these simple steps to create a delightful chicken curry in your kitchen. This beginner-friendly guide ensures perfect results every time.
First, prepare your flavorful spice blend. In a small mixing bowl, whisk together the ground coriander, cumin, turmeric, crushed fennel seeds, cinnamon, black pepper, ground mustard, and cloves. Set this fragrant mix aside for later use.
Next, heat two tablespoons of olive oil in a 12-inch non-stick skillet over medium-high heat. Add the chopped yellow onion to the hot oil and sauté it until it becomes slightly golden brown, which should take about 4 to 6 minutes. This step builds the foundation of flavor for your creamy curry chicken.
Stir in the minced garlic and fresh ginger, continuing to sauté for another 30 seconds until fragrant. Immediately add your prepared spice blend to the skillet and sauté for just 30 seconds more. This quick toast helps to release the full aroma and depth of the spices.
Pour in the chicken broth and diced tomatoes, then bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the skillet with a lid, and let it simmer gently for 5 minutes. This allows the flavors to meld beautifully.
Carefully pour the sauce mixture into a blender. Cover the blender with its lid, but remember to remove the lid insert. Cover the opening securely with a clean, folded kitchen rag to prevent splatters from the hot liquid. Blend the mixture until it is well pureed and wonderfully smooth.
Return the pureed sauce to the skillet and heat it over medium-high heat. Season the sauce with salt and cayenne pepper to your liking. Begin with about 1/2 teaspoon of salt and a few dashes of cayenne, then taste and adjust as needed. Add the diced boneless, skinless chicken breasts to the seasoned sauce.
Bring the sauce to a simmer, then reduce the heat to medium-low. Cover the skillet with the lid and let it simmer until the chicken has cooked through completely. Stir the curry chicken occasionally, which typically takes about 8 to 12 minutes, depending on the chicken piece size.
During the last minute of cooking, if you desire a slightly thicker sauce, stir in the cornstarch and water slurry. If the sauce becomes too thick, you can thin it out with a little extra chicken broth.
Finally, stir in the heavy cream and serve your warm curry chicken immediately. Garnish with fresh chopped cilantro over a bed of fluffy basmati rice for a truly delicious meal.
Pro Tips & Troubleshooting
- Prevent Dry Chicken: Chicken breasts can dry out quickly. Avoid overcooking your chicken by removing it from the heat as soon as it’s cooked through. Small, evenly diced pieces cook faster.
- Sautéing Aromatics: Cook the onion until it’s softened and fragrant, with a nice golden hue. This essential step builds deep flavor for your chicken curry base.
- Blending Hot Liquids: When blending hot liquids, always fill the blender only halfway. Vent the lid and cover it with a towel to allow steam to escape safely and prevent pressure buildup.
- Adjusting Consistency: If your curry sauce is too thin, stir in a cornstarch slurry a minute before serving. If it’s too thick, add a splash of chicken broth or water until it reaches your desired consistency.
- Enhancing Flavor: For an even deeper, more robust taste, allow the pureed sauce to simmer for an additional 10-15 minutes before adding the chicken. This extra time allows the spices to fully develop.
Serving, Storage, & Variations
This versatile curry chicken makes for a fantastic meal, and its leftovers are just as delicious!
- Serving Suggestions:
- Serve your homemade chicken curry over fluffy basmati rice or fragrant jasmine rice.
- Pair it with warm naan bread or soft roti for scooping up every last bit of sauce.
- Complement the rich flavors with a side of steamed vegetables like green beans or broccoli.
- Storage Instructions:
- Refrigerate any leftover curry chicken promptly in an airtight container for up to 3-4 days.
- For longer storage, freeze the curry in a freezer-safe container for up to 3 months.
- Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave until warmed through.
- Recipe Variations:
- Vegetable Curry: Make it heartier by adding diced potatoes, green peas, or bell peppers along with the chicken.
- Spicier Curry: For a bolder kick, increase the amount of cayenne pepper or add finely minced green chilies.
- Lemon/Lime Brightness: Finish your curry with a fresh squeeze of lemon or lime juice just before serving for a vibrant lift.
- Lentil Curry: Add cooked brown or red lentils for an extra boost of plant-based protein and fiber, making it a more substantial meal.
Nutrition
Enjoying this homemade curry chicken means you know exactly what goes into your meal.
Here are the estimated nutritional values per serving:
| Nutrient | Amount (Estimated) |
|---|---|
| Calories | 450 kcal |
| Total Fat | 25g |
| Saturated Fat | 12g |
| Cholesterol | 100mg |
| Sodium | 650mg |
| Carbohydrates | 15g |
| Fiber | 3g |
| Sugar | 6g |
| Protein | 35g |
Disclaimer: Nutritional values are estimated and may vary based on specific ingredients and preparation methods.
FAQ
- What type of curry is this? This is an Indian-inspired curry chicken, known for its rich, aromatic spice blend and creamy sauce. It combines traditional flavors with ease of preparation.
- Can I make this dairy-free? Yes, absolutely! Simply substitute the heavy cream with full-fat coconut milk to achieve a delicious dairy-free version.
- Can I use pre-made curry powder? While this recipe uses individual spices for depth, you can use pre-made curry powder. Start with 1 tablespoon and adjust to taste, remembering the flavor profile will differ slightly.
- How do I adjust the spice level? To make your curry chicken spicier, add more cayenne pepper gradually until it reaches your desired heat. For less spice, omit the cayenne or use just a tiny pinch.
- Can I make this in a slow cooker? Yes, you can adapt this recipe for a slow cooker. Sauté aromatics and spices first, then combine all ingredients (except cream and cilantro) and cook on low for 3-4 hours, adding cream at the end.
- What if my sauce is too thin/thick? If the sauce is too thin, stir in a cornstarch slurry. If it’s too thick, simply thin it out with a little extra chicken broth or water until it reaches your preferred consistency.
Conclusion
This easy chicken curry recipe proves that incredible flavor doesn’t have to be complicated. With its rich, aromatic spices and creamy texture, it’s a weeknight-friendly meal that tastes truly special. Sweet Emily’s mission is to make baking and cooking simple for busy parents and beginners, and this recipe delivers on that promise. We encourage you to try this amazing curry chicken in your own kitchen. Let us know what you think in the comments, and don’t forget to rate and share! Enjoy your homemade chicken curry!
Easy Chicken Curry Recipe
Equipment
- Small mixing bowl
- Meat mallet
- 12-inch non-stick skillet
- Blender
- Clean folded kitchen rag
Ingredients
Spice Blend
- 1 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp fennel seeds crushed in a small bag with a meat mallet
- 1/2 tsp ground cinnamon
- 1/2 tsp ground black pepper
- 1/4 tsp ground mustard
- 1/4 tsp ground cloves
Main Ingredients
- 2 Tbsp olive oil
- 1 small yellow onion chopped (1 cup)
- 4 garlic cloves minced (1 1/2 Tbsp)
- 1 Tbsp fresh ginger peeled and minced
- 1 cup low-sodium chicken broth
- 3/4 cup drained canned diced tomatoes or peeled, seeded, diced fresh tomatoes
- Salt to taste
- Cayenne pepper to taste
- 1 1/2 lbs boneless skinless chicken breasts diced into 1 1/4-inch cubes
- 1 tsp cornstarch mixed with water 1 tsp cornstarch mixed with 2 tsp water (optional)
- 1/3 cup heavy cream
- 2 Tbsp chopped cilantro
Instructions
Instructions
- In a small mixing bowl, whisk together all the spices for the spice blend and set aside.
- Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
- Add the chopped onion and sauté until slightly golden brown, about 4-6 minutes.
- Add minced garlic and ginger, sauté for 30 seconds, then add the spice blend and sauté for another 30 seconds.
- Pour in chicken broth and tomatoes, bring to a boil, then reduce heat to medium-low, cover, and simmer for 5 minutes.
- Carefully pour the mixture into a blender, cover with the lid, remove the lid insert, and cover the opening with a clean folded kitchen rag.
- Blend until the mixture is well pureed and smooth, then return it to the skillet and heat over medium-high heat.
- Season the sauce with salt and cayenne pepper to taste, starting with about 1/2 tsp salt and a few dashes cayenne, then add the diced chicken.
- Bring the sauce to a simmer, then reduce heat to medium-low, cover the skillet, and simmer until the chicken is cooked through, stirring occasionally for about 8-12 minutes.
- During the last minute of cooking, stir in the cornstarch and water slurry if desired to slightly thicken the sauce.
- Finally, stir in the heavy cream, then serve the curry warm with cilantro over basmati rice.