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Vibrant curry chicken served in a white bowl, garnished with fresh cilantro.
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Easy Chicken Curry Recipe

This easy chicken curry recipe features tender chicken simmered in a rich, aromatic tomato and spice-based sauce, finished with cream and fresh cilantro. It's perfect served warm over basmati rice.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4 servings
Author: The Bright Food

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.

Notes

Serve this curry with basmati rice and a side of naan bread for a complete meal. Adjust the cayenne pepper to your preferred level of spice. If you don't have fresh tomatoes, canned diced tomatoes work perfectly.