29. Indian inspired chicken curry - the last chicken curry recipe you will ever need!

This Indian chicken curry is truly the ONLY recipe you will ever need! I discovered it several years ago, and have since tweaked, and shared with multiple friends. It rightfully has a top spot in the winners circle.

This dish has become a trusted go to whenever you crave a delicious Indian chicken curry. I like to serve this chicken curry on a bed of fresh basmati rice with a side of homemade naan (recipe #28 of Just really good recipes). I am completely confident that after making this curry, you will crave this recipe over your local restaurant.

This recipe serves 6.

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Prep and Assembly

The original recipe calls for chicken thighs. I have had success with chicken breast meat, but thighs are much more forgiving and recommended- with thighs you won’t run as much risk of overcooking or having dry chicken.

3 1/2 lbs of boneless chicken thighs or breasts cut into pieces

1/2 cup vegetable oil (I use avocado oil - any neutral veg. oil will work)

2 cups of chicken stock or bone broth

1 cup or coconut cream or sour cream

The vegetables:

2 tomatoes diced

1 large onion diced

2 Tbsp ginger grated

3 Tbsp garlic grated or mashed

1/2 cup cilantro w stems plus extra leaves for garnish (not shown in prep photo)

Spices - combine into a bowl -

2 tsp cinnamon

1 Tbsp salt

1/2 tsp ground black pepper

1 tsp turmeric

1 Tbsp cumin

1 Tbsp coriander

1 Tbsp garam masala

1/2 tsp red chilli flakes OR 1/2 tsp ground cayenne

Assembly

1. In a large non stick pan heat the oil and add the onions and sauté until just golden - about 6 minutes.

   

2. Add the garlic to the onions and continue cooking until the garlic is softened - another 3 to 4 minutes.

3. Add the ginger, tomatoes and all the dried spices and continue to cook until the oil splits. This is a gentle process that takes only 5 minutes.

   

4. Add the chicken pieces to the curry mixture and cook until chicken is almost done - 10 minutes approx.

5. Add the cilantro to the curry and stir.

6. Add the chicken stock/broth and the coconut milk (or sour cream). Bring the recipe to a boil and simmer for 20 minutes or until the chicken is no longer pink inside and fully cooked. Adjust the salt at this point to taste.

7. Serve with cooked basmati rice, top with fresh cilantro and a side of naan.

28. Na'an - Homemade Indian inspired naan bread - no tandoor oven required!

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Enjoying these recipes?

The Recipe Vault is the paid tier of Just really good recipes, a practical system for cooking once and eating well for days, with smart meal planning, kitchen shortcuts, The Master Recipe Index, and the monthly BUY THIS, MAKE THAT series.

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How to Print This Recipe (Super Simple Guide)

On any computer (Mac or PC):

1. Open the recipe post.

2. Press Ctrl + P (Windows) or Command + P (Mac).

3. Choose “Save as PDF” or your printer.

4. Click Print.

If that doesn’t work:

• On your internet browser’s menu, click the three dots (⋮) or File → Print.

• Select Save as PDF or your printer → Print.

That’s it!

Serve and enjoy!