Indian Curry Chicken Recipe

This curry is made with aromatic spices from your pantry, onion, tomato, and chicken pieces. It is a great recipe that is easy to make and full of flavor. Have it on the dinner table in about 35 minutes!

Course Main Course

Cuisine Indian

Diet Gluten Free

Keyword 30 minute, chicken, curry

Prep Time 10

Cook Time 25

Servings people

Calories 302kcal

Ingredients

3 teaspoons ground cumin divided
1 teaspoons red chili powder
4 teaspoons curry powder divided
2 teaspoons all spice divided
2 teaspoons salt divided
1 pound chicken, cut into 1/2 inch pieces thighs will have more flavor
2 teaspoons peanut oil
1 med white onion, chopped
2 teaspoons garlic, minced
2 teaspoons ginger, finely chopped
14 oz tomato puree
1/2 cup half & half or coconut milk
1/2 cup Greek yogurt
1 bay leaf
1/3 cup ground cashews
1 fresh lime or lemon
1 teaspoon coriander optional
1/2 teaspoon cayenne pepper optional

Get Recipe Ingredients

Instructions

In a large ziplock bag, add 1 teaspoon of cumin, 1 teaspoon of curry, 1 teaspoon of allspice, 1 teaspoon of salt, and 1 teaspoon of chili powder.
Or: Use 2 teaspoons of Garam Masala and 1 teaspoon of chili powder.
Add the chopped chicken, mix well so the spice mixture is distributed evenly, set aside.
In a large saucepan or dutch oven on med-high heat, heat the oil and add the onion to saute.
When the onion is translucent and slightly browned (about 2 minutes), add the chicken to the pan and saute for about 3-4 minutes for thighs and 2-3 minutes for breasts. You want the chicken to be browned on the outside but not yet cooked through. Remove from the pan and set aside.
Add all of the remaining spices: 2 teaspoons ground cumin, 3 teaspoons of curry powder, 1 teaspoon allspice, 1 teaspoon salt, 2 teaspoons minced garlic, 2 teaspoons finely chopped ginger, and coriander and cayenne pepper (if you are using them). Saute, stirring constantly, on medium heat for 1-2 minutes (until highly fragrant). Watch that you don't burn the garlic!
Add the tomato puree and, pulling the spices off the bottom of the pan, cook for 1-2 minutes or until the tomato puree is at a low boil.
Add the half & half (or coconut milk) and yogurt, stir. Add back the chicken. Add the bay leaf.
Cover and simmer for 10 minutes on medium heat stirring occasionally.
Add the ground cashews, stir, simmer until hot and thickened (about 8-10 minutes). Taste for seasoning adjustments and remove the bay leaf.
Serve with basmati rice, cilantro, and a squeeze of fresh lime on top.

Video

Notes

Note: the longer you let this sit and simmer the better your flavors will be!

Nutrition