Chicken Curry

Chicken curry is one of my favorite takeout dishes. Tender cubes of chicken dressed in a creamy, richly-spiced sauce with just the right amount of heat is such a good comfort food. Making my favorite Indian chicken curry at home is so simple with this one-pot recipe. There are quite a few ingredients, but the method is simple, and the whole thing comes together very quickly. I love making this simple curry at home!

If you love Indian takeout as much as I do, then I guarantee this chicken curry recipe will be a hit at your house. My kids are finally getting old enough to start trying new foods, and even they loved this richly-spiced curry– total mom win! I hope you love it, too!

What’s in This Chicken Curry Recipe?

Oil: Coconut oil adds a nice flavor, but can be substituted for any oil you prefer.
Onion + Garlic: Create a savory base of flavor for the sauce.
Ginger: Fresh ginger adds a pleasantly spicy flavor to the sauce.
Tomato Paste: Adds depth and umami flavor to the sauce.
Seasonings: Curry powder and garam masala are two classic Indian spice mixes that infuse this curry with rich flavor and help to impart that classic red-orange color.
Broth: Low-sodium chicken broth adds umami flavor and moisture to the sauce. Vegetable broth also works well.
Bay Leaf: Adds a light herbal flavor that enhances the overall flavor of the sauce.
Yogurt: Plain Greek yogurt makes the sauce thick, rich, and creamy.
Chicken: I like boneless, skinless chicken breasts, but thighs also work.
Rice: Basmati rice is the classic choice to accompany this rich chicken curry.

chicken curry in a pan with a wooden spoon.

Tips for Success

If you only have one of the spice mixes, that’s ok. The recipe will still work with just one, but I recommend using curry powder for color.
If the yogurt curdles when you add it to the curry, try mixing a bit of the hot curry with the yogurt in a small bowl, then stirring that back into the larger pot of curry to temper the yogurt. Stir constantly.

How to Store and Reheat

Store leftover chicken curry in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat, stirring frequently, until warmed through.

overhead view of chicken curry in a pan with a wooden spoon.

Serving Suggestions

This chicken curry recipe is a complete meal all by itself, but I like to serve it with some homemade naan bread to scoop up all that extra sauce!

Chicken Curry Recipe

Make Indian chicken curry at home quickly and easily with this one-pot recipe. It's creamy, richly-spiced, and oh-so tasty!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine Indian

Prep Time 10

Cook Time 25

Total Time 35

Servings bowls

Calories 468kcal

Author Laurel Perry

Ingredients

2 tablespoons coconut oil
1 onion diced
4 cloves garlic minced
1 tablespoon minced fresh ginger
2 tablespoons tomato paste
2 teaspoons curry powder
1 teaspoon garam masala
½ teaspoon kosher salt more to taste
¼ teaspoon ground black pepper
1 cup low-sodium chicken broth
1 bay leaf
¾ cup plain Greek yogurt
1½ pounds boneless, skinless chicken breasts cut into 1-inch pieces
3 cups cooked Basmati rice for serving
Fresh cilantro optional, for garnish

Instructions

Heat the oil in a wide skillet with high sides over medium heat. Add in the onion and cook until golden, about 10 minutes

2 tablespoons coconut oil, 1 onion
Stir in the garlic, ginger, tomato paste, curry powder, garam masala, salt, and pepper. Cook, stirring, until fragrant, about 1-2 minutes.

4 cloves garlic, 1 tablespoon minced fresh ginger, 2 tablespoons tomato paste, 2 teaspoons curry powder, 1 teaspoon garam masala, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
Add in the chicken broth and bay leaf. Stir and scrape up any browned bits from the bottom of the pan.

1 cup low-sodium chicken broth, 1 bay leaf
Add in the Greek yogurt and chicken. Stir and bring the mixture to a low boil. Cover, reduce to a simmer, and cook until the chicken is done, about 8-10 minutes. Stir the mixture occasionally as it cooks to prevent sticking.

¾ cup plain Greek yogurt, 1½ pounds boneless, skinless chicken breasts
Serve hot with rice and cilantro.

3 cups cooked Basmati rice, Fresh cilantro

Notes

For a spicier curry, add in ¼ to ½ teaspoon cayenne in step 2.

Storage: Store chicken curry in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

How to Make Chicken Curry Step by Step

Heat 2 tablespoons of coconut oil in a wide skillet with high sides over medium heat. Add in 1 diced onion and cook until golden, about 10 minutes.

Stir in 4 cloves of minced garlic, 1 tablespoon of minced fresh ginger, 2 tablespoons of tomato paste, 2 teaspoons of curry powder, 1 teaspoon of garam masala, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Cook, stirring, until fragrant, about 1-2 minutes.

Add in 1 cup of low-sodium chicken broth and 1 bay leaf. Stir and scrape up any browned bits from the bottom of the pan.

Add in ¾ cup of plain Greek yogurt and 1½ pounds of boneless, skinless chicken breasts cut into 1-inch pieces. Stir and bring the mixture to a low boil. Cover, reduce to a simmer, and cook until the chicken is done, about 8-10 minutes. Stir the mixture occasionally as it cooks to prevent sticking. Serve hot with 3 cups of cooked Basmati rice and fresh cilantro, if desired.