Chicken Curry with Indian Spices

Learn How to Make Indian Chicken Curry

Learn how to make homemade chicken curry using simple ingredients and achieving the unparalleled taste that only comes with Indian spices {in this case Indian curry powder, cumin, cinnamon, coriander, ginger, garlic}.

This chicken curry recipe is so easy to make at home. I think curries taste better the next day, as well, so make extra and don’t feel pressured to consume it all at once. You can keep a leftover curry for 2-3 days in the fridge and re-heat on the stove before serving. It is best served with fresh Naan bread or rice.  Vegetarian options for curry taste just as good, so feel free to swap in carrots, peas, snow peas, potatoes or other vegetables.  I especially like heartier veggies in my curry.

Also don’t forget to check out this Garlic Curry Yogurt Marinated Chicken (without coconut milk), Best Vegan Curry Recipe with Butternut Squash (without meat) or Easy Chicken Curry with Vegetables (Thai version).  Each of these has of course some similarities yet they vary in flavor enough where you can mix more than one into your meal rotation.  

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Chicken Curry with Indian Spices

Cook Time

30 mins

Total Time

30 mins

 

Servings: 2 -4

Author: Posh Journal

Ingredients

• 1/2 cup Refined Coconut Oil Nutiva
• 2 Onions chopped
• 2 Cloves Garlic Minced
• 2-3 Tablespoons Indian Curry Powder Madras
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Ground Coriander
• 1 Teaspoon Ground Cinnamon
• 1 Teaspoon Paprika Powder
• 1 Teaspoon Fresh Ginger Root Grated
• 1 Teaspoon cayenne pepper
• Salt/Pepper to taste
• 4-5 In Chicken Breasts/Thighs Bone
• 2 Tablespoons Tomato Paste
• 3/4 Cup Full Fat Unsweetened Coconut Milk
• 1 Cup Plain Yogurt
• Teaspoon Optional : 1/2 white sugar

Instructions

1. Heat oil in a skillet over medium heat.
2. Saute onion until translucent
3. Add garlic, curry powder, cumin, coriander, cinnamon, paprika, ginger, cayenne pepper and stir for 2 minutes. Season with salt and sugar to taste
4. Add chicken, tomato paste, coconut milk and yogurt. Bring to a boil, simmer for 25 minutes or until the chicken is cooked.