Rating: 4.5 stars 4.7
1134 Ratings
  • 5 star values: 923
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  • 2 star values: 16
  • 1 star values: 5

This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Enjoy the lavishly delicious taste of chicken curry at home with this easy-to-follow recipe. Bold spices like ginger, cumin, and curry powder add rich layers of flavor to succulent chicken coated in a creamy tomato-based sauce. Fill your kitchen with the delightful fragrance of a creamy, spicy, and filling curry that the whole family will love. 

Indian Chicken Curry Ingredients

Murgh Kari makes use of a potent spice blend that includes garam masala, coriander, turmeric, and cayenne pepper. Tomato, yogurt, and onion are also essential ingredients in this classic Indian main dish. Fresh minced garlic and ginger lend a pleasant sharpness. 

Our top-rated recipe uses skinless, boneless chicken breasts for a tender, evenly cooked result, but other cuts like tenderloin and thigh make suitable substitutions.

How to Make Chicken Curry 

Start by partially cooking your seasoned chicken breasts in a large pan, removing them after they're browned. After setting the chicken breasts aside, cook garlic, onions, and ginger in the same pan to create the flavor base. 

Once the onions are translucent, add in spices, tomatoes, yogurt, and chicken to cook thoroughly. Cover and simmer for about 20 minutes for a wow-worthy chicken curry. Finish with fresh herbs and a squeeze of lemon. 

How to Store Chicken Curry

Leftover chicken curry can be refrigerated in a sealed container and enjoyed for two to four days. Freezing extends the time to two months — simply thaw and gently reheat in the microwave or on the stovetop.

Allrecipes Community Tips and Praise

"This is now our favorite go-to curry," shares home cook xxlaracrofttrxx. "Quick and easy with a great flavor. I used hot curry powder and chose to cut the chicken into bite-sized pieces."

"Excellent flavor!" raves VUCN. "My husband and our 9-year-old loved it. The only change I made was to halve the amount of cayenne. I will definitely make this again."

"The only tweaks I made were using homemade stewed crushed tomatoes instead of canned, Moroccan seasoning for the garam masala (I was out),  fresh cilantro for coriander, and a heaping teaspoon of honey," explains reviewer Chris. Paired with fresh naan, it was like a hug in a bowl!"

Editorial contributions by Rai Mincey

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle the chicken breasts with 2 teaspoons salt.

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  • Heat oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned on all sides. Transfer browned chicken breasts to a plate and set aside.

  • Reduce the heat to medium and add onion, garlic, and ginger to the oil remaining in the skillet. Cook and stir until onion turns soft and translucent, 5 to 8 minutes. Stir curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Add tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt to the mixture; stir to combine.

  • Return chicken breast to the skillet along with any juices on the plate. Pour in 1/2 cup water and bring to a boil, turning the chicken to coat with the sauce. Sprinkle garam masala and 1 tablespoon cilantro over the chicken.

  • Cover the skillet and simmer until chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drizzle with lemon juice to serve.

Nutrition Facts

427 calories; protein 38.1g; carbohydrates 14.7g; fat 24.3g; cholesterol 94.7mg; sodium 1370.4mg. Full Nutrition
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