Indian Curry Chicken

Indian Curry Chicken | Print

Indian Curry Chicken

This flavorful chicken curry recipe is fairly easy to make.  There are a lot of spices listed but if all else fails, just make sure you at least have the curry, cumin, and hopefully coriander.  The cayenne takes the heat level up a notch.  Want dairy free?  Use coconut milk instead.

  • Author: beckie
  • Prep Time: 30 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 1 hour
  • Yield: 6
  • Category: Dinner / Main Dish
  • Method: Stovetop
  • Cuisine: Indian


  • 3 Tbsp vegetable oil
  • 2 lb boneless skinless chicken (breasts or thighs), diced
  • 1 1/2 cup onion, diced
  • 1 Tbsp garlic, minced
  • 1 Tbsp fresh ginger, grated
  • 1 Tbsp curry powder
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp garam masala
  • pinch cayenne pepper
  • 1 tsp salt
  • 3/4 cup water
  • 1 15 oz can fire roasted crushed tomatoes
  • 1  1/2 cup cream (prefer whippin’)
  • 1 1/2 Tbsp lemon juice
  • 1/4 cup fresh cilantro, chopped & divided
  • 6 cups cooked rice


  • Bring a large pot to medium high heat and add the oil.  When hot add the onions and cook 3-5 minutes or until translucent.  Add garlic and ginger and cook 1-2 minutes or until fragrant.
  • Stir in all spices, salt, and 2 Tbsp cilantro and cook ~1-2 minutes.  Add water, tomatoes, and cream.  Bring to a boil covered, reduce heat and simmer uncovered ~ 20 minutes.  Add chicken and cook and an additional 5-8 minutes or until chicken is done.
  • Squeeze in lemon and serve chicken curry over rice and garnish with remaining cilantro.  Add salt to taste.  Happy Eating!  Beckie


TIP:  Tryin’ to up your veggies?  Add some frozen peas to the mixture when you add the chicken.


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Keywords: Curry, Chicken Curry, Rice, Comfort Food, Gluten Free

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Indian Curry Chicken

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