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top view chicken curry with rice on a white plate
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5 from 30 votes

Chicken Curry Recipe

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 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Indian
Diet: Hindu
Servings: 4
Author: Rena

Ingredients

For the chicken:

  • 1 ½ lb 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 tablespoon curry powder
  • 1 teaspoon salt
  • 13.5 oz coconut milk one can
  • 1 tablespoon cilantro chopped
  • Lemon wedges to garnish

Instructions

  • In a medium bowl combine chicken pieces with chili powder, salt, and turmeric powder. Coat them well.
  • Heat a 4 qt dutch oven on a medium flame; add olive oil followed by chicken and sear them for 4-5 minutes. Transfer the chicken to a bowl and set it aside.
  • Add the remaining oil to the same pot and add the onion and garlic. Saute for 3-5 minutes until the onions turn translucent.
  • Add in the tomato paste, curry powder, and salt. Saute for a couple of minutes and stir in the 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 cilantro and turn off the flame.
  • Serve the chicken curry with a bowl of rice to 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.
  • Instead of serving it over rice, try stuffing this curry into sweet potatoes for an extra boost of nutrition.
  • 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 in the microwave until it's piping hot.

Nutrition

Calories: 504kcal | Carbohydrates: 9g | Protein: 39g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1447mg | Potassium: 1016mg | Fiber: 2g | Sugar: 2g | Vitamin A: 351IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 5mg