This chicken curry recipe is a must-make. It uses easy-to-find ingredients and simple methods to make a delicious curry recipe you can come back to again and again.
I have had the great good fortune of learning some cooking skills from amazingly talented Indian cooks. It’s not the simplest cooking style for me to learn because the ingredients and methods aren’t ones I’m used to doing. I’ve also had the great good fortune of those Indian cooks being incredibly patient.
This recipe for chicken curry is a cross between traditional Indian cooking styles and ingredients and more Western styles. It uses a few of the Indian cooking methods I’ve learned (like sautéing spices) while incorporating some of the steps that are more commonplace in Western cooking (like using diced chicken breasts). I think this cross is a really great way for someone who is new to Indian cooking to become introduced to it. With that being said, I highly encourage you to check out some Indian cooks on YouTube so you too can become more comfortable with Indian cooking.
How to Make Chicken Curry
Here is a brief overview of how this coconut curry chicken recipe comes together. For the full recipe, including all ingredients and their measurements, scroll to the recipe card at the bottom of the post.
Toast the Spices
Add the cinnamon sticks and bay leaf, and toast for about 30 seconds. Then add in the curry powder, garam masala, and paprika, and toast for 30 more seconds.
Add the Onion
Add in the onion, serrano chili, ginger, garlic, and salt. Continue cooking until the onion is translucent.
Add the Tomatoes
Add in the diced tomatoes and continue cooking until the tomatoes begin to break down, about 7 to 10 minutes.
Add the Chicken
Add the chicken, yogurt, and coconut milk. Stir to combine and bring to a simmer for about 20 minutes.
Tips and Tricks
- Using ground cinnamon: If you’re using ground cinnamon instead of cinnamon sticks, add it with the rest of the seasonings.
- Cooking with serrano chilis: Because serrano chilis are very spicy, use gloves when cutting them to prevent you from burning yourself. If you are worried, you can also add the chili half whole (rather than diced) and then remove it at the end.
- How to serve: Serve over rice or Cauliflower Rice and with naan bread to soak up the delicious curry sauce.
Storing and Reheating Leftovers
Store any leftover curry chicken in an airtight container in the refrigerator for up to three days. Store the rice in a separate container. Reheat only the portion you plan to eat in the microwave or a small saucepan until heated through. Always use your best discretion with leftovers.
If you make this chicken curry recipe or any of my other recipes, I’d love to hear what you think!
Chicken Curry Redo
Ingredients
- 3 tablespoons vegetable oil
- 2 cinnamon sticks or 1 teaspoon ground cinnamon
- 1 bay leaf
- 4 tablespoons curry powder 1/4 cup
- 2 teaspoons garam masala
- 1 teaspoon paprika
- 1 large yellow onion diced small
- 1/2 serrano chili seeds removed, diced fine, see note
- 2 garlic cloves minced
- 2 teaspoons fresh ginger grated
- 1 teaspoon kosher salt if using table salt, start with 1/2 teaspoon
- 15 ounces diced tomatoes drained
- 1 pound boneless, skinless chicken breasts cut into bites sized pieces
- 1 cup plain yogurt
- 1/2 cup coconut milk
Instructions
- Heat the oil in a large skillet over medium heat.3 tablespoons vegetable oil
- Add the cinnamon sticks and bay leaf, and toast for about 30 seconds. Then add in the curry powder, garam masala, and paprika, and toast for 30 more seconds. (If using ground cinnamon, add it with the other ground spices.)2 cinnamon sticks, 1 bay leaf, 4 tablespoons curry powder, 2 teaspoons garam masala, 1 teaspoon paprika
- Add in the onion, serrano chili, ginger, garlic, and salt. Continue cooking until the onion is translucent, about 5 to 7 minutes. If it starts to stick or burn, you can add a few tablespoons of water.1 large yellow onion, 1/2 serrano chili, 2 garlic cloves, 2 teaspoons fresh ginger, 1 teaspoon kosher salt
- Add in the diced tomatoes and continue cooking until the tomatoes begin to break down, about 7 to 10 minutes.15 ounces diced tomatoes
- Add the chicken, yogurt, and coconut milk. Stir to combine and bring to a simmer. You should see intermittent bubbles the size of small peas. Cook, uncovered for 20 to 25 minutes. Taste the sauce and add more salt if needed. Additionally, if the canned tomatoes made the sauce bitter, you can add a pinch of sugar (less than a teaspoon) to balance that out.1 pound boneless, skinless chicken breasts, 1 cup plain yogurt, 1/2 cup coconut milk
- Serve over rice and with naan and enjoy!
Notes
Ale PArada says
looks delicious, i love your recipes
I’m so happy to hear that!