Name: Indian Chicken Curry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 2 tablespoons yellow curry powder; 1 1/2 teaspoons garam masala; 1/4 teaspoon cayenne pepper (adjust to taste); 1 teaspoon kosher salt; 1 1/2 pounds chicken breast, chopped into 1-2 inch pieces; 1 13-ounce can coconut milk; 1 medium onion, chopped; 1 jalapeno, seeded and chopped; 1 tablespoon garlic, smashed and minced (about 3-4 cloves); 1 tablespoon fresh ginger, peeled and minced; 1 tablespoon fresh lemon juice (about half a lemon); 3 tablespoons olive oil; 1 cup chicken broth; 1 tablespoon cornstarch; 2 tablespoons cold water; 1/2 cup fresh cilantro, chopped

Jump to Recipe· 3.8 from 1 review

If you have ever craved that perfect balance of bold spices and creamy textures, this Indian Chicken Curry Recipe will instantly become your new go-to comfort food. It’s a vibrant marriage of toasted curry powder and garam masala with tender chicken bathed in rich coconut milk, creating a fragrant and deeply satisfying dish. What I love most about this recipe is how approachable it is, yet it delivers a restaurant-quality experience right in your own kitchen. Whether you’re a curry connoisseur or just starting to explore Indian flavors, this recipe is a warm invitation to indulge in a meal that’s packed with personality and soul.

Ingredients You’ll Need

The image is split into two parts. The top part shows a clear glass bowl held by a woman's hand, pouring thick creamy sauce with light tan chunks into a large metal pan that has cooked diced onions and garlic, showing light brown and golden hues, with a wooden spoon resting inside. The bottom part shows the same metal pan with the sauce mixed in, thick and creamy with visible yellowish chunks floating, stirred with the wooden spoon. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple but essential ingredients is the first step to making a truly delicious curry. Each item brings its own unique flavor or texture, building layers of complexity without overwhelming your senses.

Yellow curry powder: The heart of your spice mix, giving warmth and golden color to the dish.
Garam masala: An aromatic blend that adds depth and a hint of sweetness.
Cayenne pepper: Delivers a gentle heat—adjust according to your spice love level.
Chicken breast: Lean protein that soaks up the flavors beautifully when chopped into bite-sized pieces.
Kosher salt: Essential for seasoning and enhancing all the other flavors.
Coconut milk: Adds luscious creaminess and balances the spices with subtle sweetness.
Olive oil: The gentle cooking fat that carries your sautéed aromatics.
Onion: Provides a savory, slightly sweet base when cooked down.
Jalapeno: Brings a fresh kick—remove seeds if you want it milder.
Garlic: Must-have for that unmistakable fragrant punch.
Ginger: Adds a zesty warmth and brightens the flavors.
Fresh lemon juice: A finishing touch for brightness and balance.
Chicken broth: Enhances flavor and ensures the curry doesn’t get too thick or heavy.
Cornstarch: Creates a silky sauce texture by thickening the curry perfectly.
Water (cold): Used to mix with cornstarch for the smoothest consistency.
Cilantro: Offers a fresh, herbaceous contrast that’s unbeatable as a garnish.

How to Make Indian Chicken Curry Recipe

Step 1: Toast the Spices

Start by waking up the spices’ full potential. Toasting 2 tablespoons of yellow curry powder, 1 and 1/2 teaspoons of garam masala, and a pinch of cayenne pepper in a dry skillet for just a minute or two will intensify their flavor dramatically. Stir constantly to avoid burning and once aromatic, set the toasted spices aside. This simple technique takes your spices from ordinary to extraordinary.

Step 2: Prepare the Chicken

Chop 1 and 1/2 pounds of chicken breast into bite-sized pieces. Sprinkle with kosher salt and toss half of the toasted spices right onto the chicken in a bowl. Mixing the chicken with the spices right away ensures every piece gets coated with flavor before marinating it briefly in coconut milk. This combination of seasoning and creamy coconut is the secret foundation to tender, flavorful chicken.

Step 3: Chop Aromatics

While the chicken marinates, chop your onion and jalapeno, making sure to remove the jalapeno seeds if you prefer less heat. Smash and finely mince fresh garlic and ginger — these two ingredients are essential for that unmistakable curry fragrance. Don’t rush this prep, as these hands-on steps really set the tone for the curry’s aromatic base.

Step 4: Sauté the Aromatics

Heat 3 tablespoons olive oil in the skillet over medium-high heat. Add your chopped onion and jalapeno along with the remaining toasted spices. Sauté for 4 to 6 minutes until the onions soften and become translucent. This slow cooking unlocks sweetness and flavor while allowing spices to bloom. Then add the garlic and ginger, cooking just until fragrant without letting them brown, which keeps flavors fresh and bright.

Step 5: Build the Curry

Pour in the lemon juice, coconut milk, and chicken broth, stirring everything together. Add your marinated chicken pieces and bring the mixture to a gentle boil, then reduce to a slow simmer. This is the heart of the Indian Chicken Curry Recipe, where the creamy sauce infuses into tender chunks of chicken, blending all those beautiful layers of flavor.

Step 6: Thickness and Final Cook

Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth and stir it into the simmering curry. This step thickens the sauce to a luxurious consistency. Let the curry cook at a gentle simmer for 5 to 8 minutes until the chicken is fully cooked but still juicy. Watch closely now — the perfect texture means knowing when to pull it off the heat right away.

Step 7: Garnish and Finish

Stir in chopped fresh cilantro for a fresh pop of color and herbaceous flavor that elevates every bite. This final touch brightens the curry beautifully, making it irresistible not just in taste but presentation too.

How to Serve Indian Chicken Curry Recipe

A wooden bowl filled with a thick, yellow curry showing large chunks of tender chicken coated in a creamy sauce, mixed with small pieces of bright green cilantro and diced red onions scattered on top. Slices of green jalapeño pepper add a fresh pop of color near the edge. A metal spoon rests inside the bowl, angled towards the side. The background is a white marbled surface with some fresh green herbs barely visible near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A generous handful of chopped cilantro adds brightness and freshness, while a few lemon wedges on the side invite guests to add an extra splash of tang if they wish. For a bit of crunch, toasted cashews or sliced almonds are lovely options that add textural contrast.

Side Dishes

This curry pairs perfectly with fluffy Jasmine or Basmati rice, soaking up the creamy sauce effortlessly. Traditional options like homemade naan or buttery roti bring a delightful chewiness that completes the meal. For a lighter touch, serve alongside a cucumber raita or a crispy salad filled with fresh herbs and veggies.

Creative Ways to Present

For a dinner party, present your Indian Chicken Curry nestled in a rustic serving bowl, surrounded by small dishes of pickles, chutneys, and lime wedges. If you want a more casual approach, layer the curry over rice in individual bowls topped with cilantro and a drizzle of yogurt for a cooling counterpoint.

Make Ahead and Storage

Storing Leftovers

Place leftover chicken curry in an airtight container and refrigerate for up to 3 days. The flavors actually deepen after a day, so leftovers taste even better. Just be sure to cool it quickly before refrigeration to keep everything fresh.

Freezing

This Indian Chicken Curry Recipe freezes beautifully. Store in a freezer-safe container or heavy-duty ziplock bag, removing as much air as possible. Frozen curry can last up to 2 months, making it a convenient option for future quick meals.

Reheating

Reheat your curry gently on the stovetop over low heat, stirring occasionally to prevent sticking. If the sauce has thickened too much, add a splash of water or broth to bring it back to a lovely consistency. Microwave reheating works too, just cover loosely and heat in short bursts, stirring in between.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are actually a great choice because they tend to stay juicier and more flavorful during cooking. Just adjust the cooking time slightly if your pieces are larger.

Is this curry very spicy?

This Indian Chicken Curry Recipe has a moderate heat level that you can easily control by adjusting or omitting the cayenne pepper and jalapeno seeds. It’s very customizable depending on your preference.

Can I make this recipe dairy-free?

Yes! This entire recipe is naturally dairy-free, thanks to the creamy coconut milk base, so it’s perfect for those avoiding dairy without sacrificing richness.

What can I substitute if I don’t have garam masala?

If you don’t have garam masala, a mix of ground cinnamon, cloves, coriander, and cardamom can work as a substitute. It won’t be exactly the same but still delicious.

How long does the curry last once cooked?

When stored properly in the refrigerator, the curry lasts about 3 days. It’s always best to consume it sooner for optimum freshness and flavor.

Final Thoughts

There is nothing quite like the comforting embrace of a homemade curry, and this Indian Chicken Curry Recipe captures that beautifully. It’s straightforward, packed with layers of flavor, and perfect for sharing with loved ones. So roll up your sleeves, gather your spices, and dive into this dish that’s sure to warm your heart and excite your palate. Your next memorable meal awaits!