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overhead view of a serving of chicken curry in a bowl with rice and cilantro.
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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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: Indian
Servings: 4 bowls
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
    sauteed onions in a pan.
  • 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
    spiced sauteed onions in a pan.
  • 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
    tomato sauce in a pan.
  • 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
    chicken curry in a pan.
  • 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

Serving: 1bowl | Calories: 468kcal | Carbohydrates: 42g | Protein: 45g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 111mg | Sodium: 586mg | Potassium: 933mg | Fiber: 2g | Sugar: 4g | Vitamin A: 201IU | Vitamin C: 7mg | Calcium: 87mg | Iron: 2mg