This Easy 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… 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. I have achieved this with many of my now staples (thank you 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 not have to go all the way to India (or an Indian restaurant) to enjoy.
We were feeling fancy and had our curry with some tasty masala parathas!
You will love this recipe because the gravy is rich and tasty, yet achieved in very few steps, while the spices used are the most common in Indian cuisine.
What about the tomato?
The tomato adds richness, while not being overpowering and the chili, the spice, the heat… well, that, like for all of my recipes, you can control and make sure it suits your taste.
This delicious Indian chicken curry recipe is a one-pot wonder that is ready in half an hour.
It is the kind of comforting food you’ll want to enjoy during the week while being luxurious enough to be served to visiting family and guests during the weekend.
Can I freeze this curry?
Yes, you can! Just ensure it has cooled down completely before doing so.
In this 30-Minute Meal, the gravy is thick from the beginning as the recipe calls for blended onion and the steps are quite quick, one after the other, as the blended mixture does not need a long time to cook, meaning your overall time in front of the stove is short… and you can spend more time discussing which bread or rice to serve this delicious curry with!
So, whether you are new to Indian spices or you are a pro, give this easy chicken curry a try… you will want to have it over and over again!
~~ This curry tastes delicious with a side salad of onion and cucumber dressed with a tiny bit of lemon juice!
- 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
- 4 Skinless Chicken Thighs diced
- 1 tsp Garam Masala
- 5 g Fresh Coriander
- Salt to Taste
- Chop the tomatoes in large cubes (I chop 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 and coriander, 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 slit green chilies and mix well once more.
- Add the chopped tomatoes 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 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 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.