Easy Chicken Curry…
This chicken curry recipe rocks! I mean it… it is good!
What is more, it is easy to prepare!
If you are a learner or beginner (like I was not so long ago when I met Jay… well, time flies really, so longer than I wish to admit!) and dipping your toes for the first time into the world of Indian spices, then this must be on top of your list of easy chicken recipes.
My aim, when creating recipes, is to find one that – no matter what – works out well for beginners and advanced home chefs alike, as good and healthy food doesn’t need to be hard to prepare!
I have achieved this with many of my now staples (thanks to patience and practice!), such as peas, dry potato curry, sambar, egg, … and this recipe is definitely part of this collection. (If you love chicken curry, green chili and garlic, you HAVE TO try this Chili Garlic Chicken Curry!)
This is one of the recipes I give my friends when they ask me how to make an easy chicken curry that tastes authentic; something they can serve with rice or chapatis, yet doesn’t require them to travel all the way to India (or an Indian restaurant) to enjoy.
Let’s talk nutrition!
While it is common when counting calories to choose skinless chicken breast for meals, chicken thighs do not have so many more calories or fat that it is worth avoiding it at all costs.
Chicken has two ‘types’ of meat: white and red. Red meat is found in the parts of the chicken that are mostly used on a muscular level; this is because these areas have a higher amount of myoglobin, which is a protein that carries oxygen through the meat and makes it look darker. The oxygen is required by the muscles in order to move and exercise and since chicken do not fly, all of their ‘moving power’ is in the legs and thighs.
The red part of the meat offers many essential nutrients, some of which are not found in the white part. Much higher amounts of zinc and iron are found in the red meat rather than the white of the chicken, and these are extremely important to maintain a healthy immune system. Vitamins B-1 (thiamine), B-3 (niacin) and B-12 (cobalamin) are also found in the dark meat and they help regulate the metabolism.
As mentioned above, chicken thighs also have a higher amount of fat than chicken breast, however fat is not seen as something to completely avoid when following a healthy diet. When consumed as part of a healthy diet, fats can actually bring benefits, as they have been found to increase the ‘satisfaction factor’ of a food or meal.
~~ There are many foods that are good for you but unfortunately have a bad reputation, as they still haven’t recovered from ‘past judgement’. Have a look at 10 Foods that are super-healthy and weight-loss friendly, but have a bad reputation – ‘bad’ foods that are good for you and see what you could start adding to your shopping cart while still following your weight-loss journey.
How to make chicken curry?
The name of this recipe says it all, as this indeed is a quick and easy Indian chicken curry recipe, which you will have ready in 30 minutes using very few ingredients.
Start by preparing an onion paste by blending the onions, using some water if required.
To start the chicken curry, add the oil to a pan and once warm add the onion paste, ginger garlic paste and a bit of salt.
Once these ingredients are cooked (the smell of rawness will have gone), add the turmeric and coriander powders, mix and allow to cook, which should take about 30 seconds or until the oil separates from the spices.
At this stage add the tomatoes (which you will have chopped) and the green chilies; mix well and allow these to cook until the tomatoes soften.
Next, add the red chili powder and once this has cooked as well, it is time to add the chicken thighs to the curry base. Allow the chicken to cook for about ten minutes, adding some water if required (although remember that the chicken will give some water itself).
After about 10 minutes, add the garam masala and mix well the chicken curry again, before allowing the chicken to finish cooking (should take a further 5 minutes depending on the size of the chunks of chicken).
As a finishing touch, once this quick and easy chicken curry has thoroughly cooked, add some freshly chopped cilantro (or coriander) and mix well for 30 seconds to one minute.
Enjoy with your favorite sides!
Step 1: Prepare the onion paste for the curry
Step 2: Prepare the easy chicken curry
What to serve with chicken curry?
This chicken curry works perfectly with all your classics, such as chapatti, parathas and rice!
Personally, as I try to go for the option that keeps me as full as possible, satisfies me and is healthy, I always look for alternatives! Try serving this curry with some boiled and then sautéed cauliflower, or look for some low-carb alternatives to rice and co. such as Eat Water – Rice.
For an additional crunch and extra flavor, prepare a quick side salad of onion and cucumber and dress it with a bit of salt and lemon. And don’t forget the pickle!
How many calories in chicken curry?
This quick and easy chicken curry recipe only has 281 calories per portion, all while having a very generous and filling serving.
A few notes:
Indian cuisine is simple, the ingredients are few and flavored by the right amount of spice:
- Keep it fresh: try to use fresh tomato and cilantro; use canned substitutes only if you do not have fresh ones.
- Chilli powder: this recipe uses red chilli powder or Kashmiri chilli powder; Cayenne and paprika are not Indian spices and will change the taste, even if slightly. If you can choose, go for the real stuff, if not adjust the quantity of the substitute to taste.
- Chicken stock: there is no need to use chicken stock in any Indian recipe, as the flavors come from the ingredients and cooking methods.
- Oil: try to favor unflavored oil for this recipe, such as sunflower or vegetable oil.
- Onions: any color of onions you have at home will work, as long as they are not of the sweet kind.
STOP RIGHT THERE AND MAKE THIS EASY CHICKEN CURRY IF:
- You’re looking for a filling and healthy meal
- You want the traditional taste of Indian chicken curry
- You are on a weight-loss journey and want to eat delicious tasting food
- Have 30 minutes to get dinner ready
- Want a very easy dinner idea that doesn’t need a manual to prepare
- Are looking for a one-pot-wonder recipe!
This chicken curry has a very rich base which is prepared with blended onion and some nice tomatoes, which combined give you a tasty gravy that is balanced out by a clever and minimal use of spices.
In addition to all that, this chicken curry keeps very well in the fridge for up to three days and it gets even better the more it sits in the gravy, as the chicken absorbs all of the flavor!
Looking for more easy chicken recipes and inspiration?
Here’s some more easy chicken curry recipes you must try:
Chicken curry was first published on January 27th, 2021 and updated on August 15th, 2021.
Chicken Curry | Easy Indian Chicken Curry Recipe (with tomato)
- 1 tbsp Sunflower Oil or any oil that has no flavor
- 2 Red Onions
- 2 tsp Ginger-Garlic Paste
- ½ tsp Turmeric Powder
- 3 tsp Coriander Powder
- 2 Green Chilies
- 1 + ½ Tomato
- 2 tsp Red Chili Powder
- 6 Skinless Chicken Thighs diced
- 1 tsp Garam Masala
- 1 handful Fresh Cilantro Coriander
- Salt to Taste
- Chop the tomatoes in large cubes (one tomato in 8-10 pieces) and slit the chilies on the side, without removing the seeds, and set aside.
- Peel and chop the onions in cubes that fit comfortably in a blender and turn it into a paste; if required, to facilitate the process, add a little bit of water, but try to keep it to as little as possible, as you do not want the mixture to splatter once it is added to the oil.
- In a medium-sized saucepan, add the oil and warm up on a medium flame; once this is warm add the onion paste, the ginger garlic paste, and ¼ tsp of salt (or as liked) and cook thoroughly until the smell of rawness, especially of the garlic, has gone. This should take about 4 minutes, but please keep an eye on it a keep on mixing every 30 seconds – 1 minute.
- Once the onion and ginger garlic paste mixture is cooked add the turmeric powder and coriander powder, mix well and allow the spices to cook. This should take about 30 seconds and you will know they are cooked because the oil will separate from the spices.
- Add the chopped tomatoes and green chilies to the pan, mix well and cover the pan with a lid. Reduce the heat to low and allow the tomatoes to soften; this will take about 4-5 minutes.
- Once the tomatoes are soft, add the chili powder and mix well; after 30 seconds add the diced chicken thighs. I like to cut the thighs into 2 or 4 pieces, depending on the size; my preference is to keep them larger than bite-size, as I like to break them while I eat, using the bread.
- Mix the chicken well and cover the pan with the lid, allowing the chicken to cook for 10 minutes (still on low flame). Should the mixture be too dry for your taste and should you prefer your gravy to be looser, then add half a cup (or as preferred) of water to the pan and bring to the boil, before putting the lid on the pan and cooking, but remember the chicken will be releasing some water while cooking in any case.
- After the 10 minutes have passed, add the garam masala and mix well. Now finish cooking the chicken, which should take about 5 more minutes on a medium flame. I normally do this without a lid, as I prefer my gravy thicker; should you prefer it looser, keep the lid on and the flame on low.
- Once the chicken is cooked thoroughly, add the fresh Cilantro (coriander), adjust the salt and cook for a further 30 seconds – 1 minute.
- The curry is now ready to be served!
- The onions do not need to be red; should you have or prefer brown or white instead, that is perfectly fine; adjust the salt accordingly.
- Should you prefer your curry to be milder, there are different ways of changing this recipe: you can either skip/reduce the quantity of green chilies and red chili powder, or you can use Kashmiri chili powder instead of red chili powder, as this is stronger in color but milder in taste.
- Should you wish to reduce the calories even further, you can use chicken breast instead of chicken thighs; I personally feel that chicken thighs work better for this kind of curry, as the red part of the meat is moist and has a nice consistency which is worth the extra calories, but should you prefer breast instead, chop it in cubes the same size and follow the recipe the same way.
- Always ensure the chicken is cooked thoroughly before serving.
- If you do not like fresh coriander, this can be skipped.