Chicken Curry

Note: COOK the STORY may receive a commission on purchases made through Amazon/affiliate links.

This simple Indian-inspired Chicken Curry can be on the table in about 45 minutes. Serve it with rice and toasted naan.

This simple Indian-inspired Chicken Curry can be on the table in about 45 minutes. Serve it with rice and toasted naan.

There is a great little Indian restaurant close to us with a fabulous lunch buffet. There are soups, chutneys, braised vegetables, and curries. When I have out-of-town-guests, I often take them there for a special lunch. There’re so many choices that everyone walks away full and satisfied.

One dish that I always go back for seconds is the chicken curry. The sauce is full of the flavors of cumin, cinnamon, coriander, cardamom, nutmeg, and turmeric. I could literally lick the dish clean.

Since it’s going to be a while before I have more visitors, I thought I would try my hand at making chicken curry at home using my garam masala spice blend.

The list of ingredients is really pretty small and there’s nothing too exotic, which makes it a great weeknight meal to pull together when the curry craving hits. I like to use chicken thighs for this recipe, but if you are a dyed-in-the-wool chicken breast fan, you could substitute it for the thighs. And if you can’t find naan bread at your local grocery store, grab some pita and toast it up.

The recipe has a little bit of heat, so if you aren’t particularly fond of spicy foods, eliminate the cayenne pepper. On the other hand, if you opt for the high-heat index at a restaurant, add a little more.

I hope this recipe solves your curry cravings like it does mine.

Enjoy!

Christine :)

Print

Chicken Curry


  • Author: Allie McDonald
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4

Description

This simple Indian-inspired Chicken Curry can be on the table in about 45 minutes. Serve it with rice and toasted naan.


Ingredients

  • 2 tbsp. olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp. minced fresh ginger
  • 1 1/2 tsp. garam masala
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • 1 tsp. ground turmeric
  • 1/8 tsp. ground cayenne pepper
  • 1 (15-oz.) can crushed tomatoes
  • 1 and 1/2 cups low sodium chicken broth
  • 2 lbs. boneless, skinless chicken breasts or thighs or a combination, cut into 1-inch pieces
  • 1/2 cup plain yogurt, at room temperature
  • 1/4 cup chopped cilantro for serving
  • Cooked white rice for serving
  • Naan bread for serving

Instructions

  1. In a Dutch oven or deep sauce pan set over medium-high heat, heat oil.  Add the onions and cook until soft, about 5  minutes.
  2. Add the garlic and ginger. Cook until fragrant, about 2 minutes
  3. Add garam masala, salt, turmeric, cumin, and cayenne stirring so that the onion mixture is coated. Cook until very fragrant, about 1 – 2 minutes.
  4. Add the broth and tomatoes and bring to a simmer, for 5 minutes.
  5. Add chicken and simmer until cooked through to 165F on an instant read thermometer pierced into a piece of chicken, 5-10 minutes.
  6. Stir in the yogurt and heat through, about 2 minutes.
  7. Serve with white rice and naan. Garnish with cilantro.