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Creamy Indian Chicken Curry Recipe

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4.3 from 58 reviews

This Indian Chicken Curry recipe offers a rich, flavorful dish featuring tender chicken breast simmered in a fragrant blend of toasted spices, coconut milk, and fresh ingredients. Perfect for a quick yet authentic Indian meal, it combines the warmth of curry powder and garam masala with the subtle heat of jalapeno and cayenne, balanced by creamy coconut milk and brightened with fresh lemon juice and cilantro.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Spices

  • 2 tablespoons yellow curry powder
  • 1 & 1/2 teaspoons garam masala
  • 1/4 teaspoon cayenne pepper (more or less to taste)
  • 1 teaspoon kosher salt

Protein

  • 1 & 1/2 pounds chicken breast (chopped into bite-size pieces)

Liquids

  • 1 13-ounce can coconut milk
  • 1 cup chicken broth
  • 1 tablespoon fresh lemon juice (about half a lemon)

Produce

  • 1 medium onion (chopped)
  • 1 jalapeno (seeded and chopped)
  • 1 tablespoon garlic (3-4 cloves, smashed and minced)
  • 1 tablespoon ginger (peeled and minced)
  • 1/2 cup cilantro (chopped)

Other

  • 3 tablespoons olive oil
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Instructions

  1. Toast Spices: In a large 12-inch dry sauté skillet over medium heat, add 2 tablespoons curry powder, 1 1/2 teaspoons garam masala, and 1/4 teaspoon cayenne pepper. Toast for 1-2 minutes, stirring constantly to avoid burning until fragrant. Remove from heat and transfer toasted spices to a small bowl.
  2. Prepare Chicken: Chop 1 1/2 pounds chicken breast into 1-2 inch bite-size pieces. Sprinkle with 1 teaspoon kosher salt and half of the toasted spices. Stir well to coat all pieces evenly.
  3. Marinate Chicken: Pour the entire can (13 ounces) of coconut milk over the chicken and toss to combine. Let the chicken marinate briefly while preparing vegetables.
  4. Prepare Vegetables: Chop 1 medium onion and seed and chop 1 jalapeno to reduce spiciness unless you prefer it hot. Smash and mince 3-4 cloves of garlic to yield about 1 tablespoon and peel and mince 1 tablespoon fresh ginger.
  5. Sauté Onions and Spices: Heat 3 tablespoons olive oil in the same skillet over medium-high heat until shimmering. Add chopped onion, jalapeno, and the remaining half of toasted spices. Sauté for 4-6 minutes until onions turn translucent, stirring occasionally and adding a little more oil if spices start sticking.
  6. Add Garlic and Ginger: Add minced garlic and ginger to the skillet and sauté for about 1 minute until fragrant, taking care not to brown. Adjust heat or add oil if needed.
  7. Add Lemon Juice: Stir in 1 tablespoon fresh lemon juice to brighten the flavors.
  8. Cook Chicken Curry: Add the marinated chicken along with coconut milk and 1 cup chicken broth to the skillet. Stir well and bring the mixture to a gentle boil over medium-high heat.
  9. Simmer: Reduce heat to medium-low and maintain a slow simmer with gentle bubbles. Allow to cook for about 5 minutes before adding thickener.
  10. Thicken Sauce: In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Stir this slurry into the simmering curry to thicken the sauce.
  11. Finish Cooking: Continue simmering gently on low heat for 5-8 minutes until chicken is cooked through. Test by splitting a piece to ensure there is no pink inside. Avoid overcooking to keep chicken tender.
  12. Add Cilantro and Serve: Stir in chopped 1/2 cup fresh cilantro just before removing from heat. Serve the curry hot with jasmine or basmati rice, homemade naan, or buttery roti.

Notes

  • To reduce heat, remove jalapeno seeds before chopping.
  • Use a spoon to peel ginger easily and freeze leftovers for future recipes.
  • Toast spices carefully to prevent burning and intensify flavor.
  • If spices stick during sautéing, add a little more olive oil.
  • Test chicken doneness by splitting a piece with a spoon; it should be white all the way through.
  • Serve with rice or traditional Indian breads for a complete meal.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian

Find it online: https://allyumcooks.com/creamy-indian-chicken-curry-recipe/