Try this recipe if you enjoy Indian cuisine! This Chicken Curry is simple to prepare and has a flavor that is at least as nice as that of an Indian restaurant.
Chicken Curry is thick and creamy, bursting with flavor from the several spices, and extremely filling when served with basmati rice or naan bread.
Several nations, notably India, nations in Asia, and the Caribbean, frequently eat chicken (if you are looking for an Asian version I have that recipe HERE).
My favorite of them, though, is this flavorful Indian Chicken Curry; I can never get enough of these tastes.
I’ve been ordering this dish frequently at my neighborhood Indian restaurant, so I eventually just decided to make a copycat version at home. I couldn’t be happier with the results!
I adore how many spices there are in it, giving it such a rich flavor. I adore the final addition of a tiny touch of cream, which, though it may not seem like much, does wonder.
Naturally, there is a ton of sauce on it because that is what chicken curry is all about—that delicious sauce to sop up with naan bread or serve with rice.
Curry Ingredients For chicken
- Coriander, cumin, turmeric, fennel seeds, cinnamon, pepper, ground mustard, ground cloves, cayenne pepper, and salt – these spices build incredible flavor in this dish. Together they create a homemade curry blend.
- Olive oil – used for sautéing.
- Fresh onion, garlic, and ginger – these aromatics add a key depth of flavor.
- Low-sodium chicken broth – to create a sauce base to coat the chicken.
- Canned tomatoes – fresh tomatoes will work here too but canned are quicker and easier.
- Chicken breasts – be careful not to overcook so the chicken doesn’t become dry.
- Cornstarch – is used to thicken the sauce slightly.
- Heavy cream – this makes the sauce deliciously rich and creamy.
- Chopped cilantro – adds a nice prop of fresh flavor and color.
Making A Chicken Curry
- Mixing the spices
- In a skillet, saute the onion, garlic, and ginger.
- Stir in the broth and tomatoes.
- Blend the mixture as suggested in a blender, then add it back to the skillet.
- Add chicken after seasoning sauce.
- Chicken should be thoroughly cooked while in the sauce.
- In the waning moments, add the cornstarch slurry to thicken the sauce.
- Add cream and mix.
- Serve with cilantro as a garnish over rice.
- poultry curry
Can I Make This Chicken Curry With Chicken Thighs?
In this dish, chicken thighs can also be utilized. Since chicken thighs take longer to cook than chicken breasts, you should trim any extra fat from them before slightly extending the cooking time.
3/4 teaspoon of ground coriander
1 teaspoon cumin, ground
1/8 teaspoon turmeric
Using a meat mallet, smash 1/2 tsp of fennel seeds in a small bag.
The ground cinnamon, 1/2 tsp.
Black pepper, ground, 12 tsp.
14 teaspoons of ground mustard
14 teaspoons of ground cloves
2 tbsp olive oil
1 minced tiny yellow onion (1 cup)
4 minced garlic cloves (1 1/2 tablespoons)
1 tablespoon fresh ginger, peeled and minced
1 cup of chicken broth low in salt
3/4 cup chopped tomatoes, either fresh or canned, that have been peeled and seeded
pepper, cayenne, to taste
1 1/2 pounds of diced, 1 1/4-inch-thick chicken breasts without the bones and skin.
1 tsp of cornstarch and 2 tsp of water (optional)
30 ml of thick cream
2 tablespoons chopped coriander
- In a small mixing bowl whisk together all of the spices in the spice blend, and set aside.
- Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
- Add in onion and saute until slightly golden brown, about 4 – 6 minutes.
- Add in garlic and ginger, saute for 30 seconds more then add in the spice blend and saute for 30 seconds.
- Pour in chicken broth and tomatoes and bring to a boil, then reduce heat to medium-low, cover, and simmer for 5 minutes.
- Pour mixture into a blender then cover with a lid and remove lid insert, cover the opening with a clean folded kitchen rag.
- Blend mixture until well pureed and smooth then return to skillet and heat skillet over medium-high heat.
- Season sauce with salt and cayenne pepper (start with about 1/2 tsp salt and a few dashes of cayenne then add more to taste) then add in chicken.
- Bring to a simmer then reduce heat to medium-low, cover skillet with a lid and simmer until chicken has cooked through, stirring occasionally about 8 – 12 minutes.
- During the last minute of cooking stir in the cornstarch and water slurry if desired, to thicken the sauce slightly (or if needed thin with a little chicken broth).
- Stir in cream then serve warm with cilantro over basmati rice.