Chicken Curry Recipe

chicken curry with rice on a white plate.

5 from 32 votes

This Indian Chicken Curry Recipe is packed to the brim with flavor. Perfect for a no-fuss dinner anytime, it's ready in less than an hour and so easy to throw together.

Prep Time10

Cook Time30

Total Time50

Course: Main Course

Cuisine: Indian

Diet: Hindu

Skill Level: Intermediate

Servings:

Author: Rena

Ingredients

For the chicken:

1 ½ pounds chicken breasts cut into bite-sized pieces
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon turmeric powder
2 tablespoons olive oil

For the curry:

1 tablespoon olive oil
1 medium yellow onion diced
1 teaspoon garlic minced
2 tablespoons tomato paste
1 ½ tablespoons curry powder
1 teaspoon salt
13.5 ounces coconut milk one can
1 tablespoon cilantro chopped
Lemon wedges to garnish

Instructions

In a medium bowl, combine 1 ½ pounds chicken breasts with 1 teaspoon chili powder, 1 teaspoon salt, and ½ teaspoon turmeric powder. Coat them well.
Heat a 4 qt Dutch oven on a medium flame; add 2 tablespoons olive oilfollowed by the chicken, and sear them for 4-5 minutes. Transfer the chicken to a bowl and set it aside.
Add the remaining 1 tablespoon olive oil to the same pot and add the 1 medium yellow onion and 1 teaspoon garlic. Saute for 3-5 minutes until the onions turn translucent.
Add in the 2 tablespoons tomato paste, 1 ½ tablespoons curry powder, and 1 teaspoon salt. Saute for a couple of minutes and stir in the 13.5 ounces coconut milk.
Once the curry starts bubbling, add the chicken back to the pot and allow the curry to simmer for 15-20 minutes on a low flame.
Once the chicken is cooked through, add in the chopped 1 tablespoon cilantro and turn off the flame.
Serve the chicken curry with a bowl of rice, garnish with Lemon wedges, and enjoy!

Notes

This Indian Chicken Curry Recipe is keto-friendly, so try serving it over plain cauliflower rice or Cilantro Lime Cauliflower Rice to keep it low-carb.
Add in extra veggies! Curries are a good way to make sure there are more vegetables on your plate. Some great options are potatoes, zucchini, yellow squash, cauliflower, and carrots.
Save it for later! This easy chicken curry recipe can be saved in the fridge for up to 4 days or frozen in the freezer for up to 3 months. Thaw it completely and reheat it in a pot on the stove, in the oven, or the microwave until it's piping hot.

Nutrition