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Indian Chicken Curry Recipe

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This Indian Chicken Curry recipe features tender chicken breast pieces simmered in a fragrant and rich coconut milk-based sauce infused with toasted curry powder, garam masala, and a hint of cayenne pepper. Combined with fresh ginger, garlic, onion, and jalapeno, this dish offers a flavorful, mildly spicy curry perfect for serving with jasmine or basmati rice and Indian breads like naan or roti. Ready in just 30 minutes, it’s an easy and delicious way to savor the vibrant flavors of Indian cuisine at home.

Ingredients

Spices

  • 2 tablespoons yellow curry powder
  • 1 1/2 teaspoons garam masala
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon kosher salt

Chicken and Marinade

  • 1 1/2 pounds chicken breast, chopped into 1-2 inch pieces
  • 1 13-ounce can coconut milk

Vegetables and Aromatics

  • 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)

Other Ingredients

  • 3 tablespoons olive oil
  • 1 cup chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1/2 cup fresh cilantro, chopped

Instructions

  1. Toast Spices: In a large dry 12-inch skillet over medium heat, toast 2 tablespoons yellow curry powder, 1 1/2 teaspoons garam masala, and 1/4 teaspoon cayenne pepper for 1-2 minutes, stirring constantly to prevent burning. Once fragrant, remove from heat and transfer to a small bowl.
  2. Prepare Chicken: Chop 1 1/2 pounds chicken breast into bite-sized pieces and sprinkle with 1 teaspoon kosher salt. Place in a medium bowl.
  3. Marinate Chicken: Sprinkle half of the toasted spices over the chicken and stir well to coat all pieces. Pour the entire can of coconut milk over the chicken and let it marinate briefly while you prepare the vegetables.
  4. Prep Vegetables and Aromatics: Chop the onion and seeded jalapeno. Smash, peel, and mince garlic cloves to yield 1 tablespoon. Peel and finely mince ginger for 1 tablespoon.
  5. Sauté Onions and Jalapeno: Add 3 tablespoons olive oil to the same skillet and heat over medium-high until shimmering. Add chopped onion, jalapeno, and the remaining toasted spices to the pan. Sauté for 4-6 minutes until onions become translucent, adding a bit more oil if spices begin to stick.
  6. Add Garlic and Ginger: Stir in minced garlic and ginger, cooking for 1 minute until fragrant but not browned. Adjust heat or add oil as necessary.
  7. Add Lemon Juice: Pour 1 tablespoon fresh lemon juice into the skillet and stir to combine.
  8. Cook Chicken Curry: Add the coconut milk-marinated chicken mixture along with 1 cup chicken broth. Stir thoroughly and bring the mixture to a gentle boil over medium-high heat. Then reduce heat to medium-low to maintain a simmer with slow bubbles.
  9. Make Cornstarch Slurry: In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth, adding extra water if needed to eliminate lumps.
  10. Thicken Curry: Stir the cornstarch slurry into the simmering curry. Continue simmering gently on the lowest heat that maintains a slow bubble until the chicken is fully cooked through, about 5-8 minutes. Check doneness by splitting a piece with a wooden spoon.
  11. Finish with Cilantro: Remove the pan from heat immediately to prevent overcooking. Stir in 1/2 cup chopped fresh cilantro for a burst of fresh flavor.
  12. Serve: Serve the hot chicken curry alongside jasmine or basmati rice, homemade naan, or buttery roti for a complete and satisfying meal.

Notes

  • Adjust cayenne pepper to taste for desired spice level.
  • To peel ginger easily, use the edge of a spoon to scrape off the skin.
  • Using fresh lemon juice brightens the curry, but bottled lemon juice can be substituted in a pinch.
  • Ensure chicken pieces are evenly sized for consistent cooking.
  • Watch the toasting spices carefully to prevent burning and bitterness.
  • Marinating the chicken in coconut milk enhances tenderness and flavor.
  • For a thicker curry, you can add a bit more cornstarch slurry if desired.

Find it online: https://marthatasty.com/indian-chicken-curry-recipe/