Easy Chicken Curry Recipe

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Simple and tasty chicken curry made with minimal spices. Perfect for beginners.

Type: Dinner

Cuisine: Indian

Keywords: easy chicken curry, Indian chicken curry, quick chicken curry

Recipe Yield: 4 servings

Calories: 280

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Recipe Ingredients:

• 500 g chicken (bone-in or boneless)
• 2 tbsp oil or ghee
• 2 medium onions, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1 tsp turmeric powder
• 1½ tsp coriander powder
• 1 tsp cumin powder
• ½ tsp garam masala
• Salt to taste
• 1 bay leaf (optional)
• 2 green cardamoms (optional)
• 4 cloves (optional)
• 1 cup water
• 1 tbsp chopped cilantro
• 1 tsp lemon juice

Recipe Instructions:

Step 1:

• Marinate the chicken with turmeric, salt, and lemon juice for 15 minutes.

Step 2:

• Heat oil or ghee in a deep pan. Add bay leaf, cardamom, and cloves if using.

Step 3:

• Add finely chopped onions and sauté until they turn golden brown.

Step 4:

• Mix in ginger-garlic paste and green chilies. Cook until the raw smell disappears.

Step 5:

• Add turmeric, coriander, and cumin powders. Stir well for 1 minute.

Step 6:

• Add tomato puree and cook until the oil separates from the masala.

Step 7:

• Add the marinated chicken and mix well to coat it with the masala.

Step 8:

• Pour in 1 cup of water. Cover and cook for 20–25 minutes on low flame.

Step 9:

• Add garam masala, chopped cilantro, and a few drops of lemon juice. Mix well.

Step 10:

• Serve hot with steamed rice or roti for a complete meal.

Editor's Rating:
4.8

the easiest chicken curry recipe with simple ingredients, step-by-step instructions, and tips to make it soft, juicy, and full of flavor.

The Easiest Way to Make Chicken Curry

1. What Is Chicken Curry?

Chicken curry is a comforting one-pot dish in which tender pieces of chicken simmer slowly in a spiced gravy. Think of it as a delicious exchange between protein, fat, and aromatics: chicken releases juices, spices contribute warmth and color, and onions, tomatoes, and garlic build body.

Because you can tweak spice levels, thickness, and cooking time, an easy chicken curry recipe works just as well for weeknight dinners as for festive gatherings.

2. Specialties of Indian Chicken Curry

The culinary map of India extends from Kashmir to Kanyakumari and every place has its own speciality.

North India – Creamy, tomato-forward gravies (e.g., butter chicken).

South India – Coconut-milk bases with curry leaves.

East India – Mustard-oil heat and subtle sweetness.

West India – Tangy tamarind and fresh coriander.

The common thread? Layered spices toasted in ghee or oil that wake up the palate without demanding restaurant-level skill. By mastering one basic method, you can recreate dozens of regional variations.

3. Ingredients Required to Make Chicken Curry

Below is a pantry-friendly list for the easiest way to make chicken curry (4 servings). Adjust quantities to taste.

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4. Step-by-Step Recipe for Easy Chicken Curry

Step 1: Prep & Marinate (5 min)

Rinse and pat dry the chicken.

Mix ½ tsp salt, ½ tsp turmeric, and a squeeze of lemon.

Let it sit while you chop onions and tomatoes. Marination lets flavors penetrate and keeps meat moist.

Step 2: Temper Spices (3 min)

Heat oil in a heavy pan or pressure cooker on medium.

Add bay leaf, cardamom, and cloves. When they sizzle, your kitchen will smell irresistible.

Step 3: Build the Base (6–8 min)

Add a pinch of salt to it and fry it till it turns golden brown.

Add ginger-garlic paste; cook until raw aroma disappears.

Slip in green chilies.

Step 4: Introduce Dry Spices (1 min)

Sprinkle turmeric, coriander, and cumin.

Quick tip: Splash a spoon of water so the spices bloom without burning.

Step 5: Tomato Time (4 min)

Pour tomato puree and cook, stirring, until oil separates. This step removes tomato acidity and deepens color.

Step 6: Add Chicken & Water (2 min)

Coat chicken pieces in the masala.

Pour 1 cup water for a medium-thick gravy.

Step 7: Simmer or Pressure Cook

Stovetop: Cover and cook 20 minutes on low, stirring twice.

Pressure cooker: Seal, cook on medium for 2 whistles, then let pressure release naturally.

Step 8: Finish & Serve (2 min)

Sprinkle garam masala, cilantro, and lemon juice.

Taste and adjust salt. Your quick chicken curry is ready!

5. How to make delicious chicken curry with very few spices

If your spice rack is lean, rely on three essentials: turmeric, coriander, and garam masala. Skip whole spices and green chilies. Enhance flavor by:

1. Caramelizing onions well – sweetness balances reduced spice heat.

2. Using bone-in chicken – marrow enriches gravy.

3. Adding a teaspoon of yogurt while simmering – subtle tang adds complexity without extra masalas.

6. Tips to Make Chicken Soft and Juicy

1. Choose dark meat (thighs/drumsticks).

2. Do not over-marinate in acid; 15 minutes is enough for small pieces.

3. Low-and-slow cooking breaks down collagen gently.

4. Rest the curry for ten minutes before serving; juices redistribute.

5. Avoid constant stirring; use a gentle fold to keep fibers intact.

7. Quick Chicken Curry in a Pressure Cooker

Pressed for time? A 5-liter cooker turns the easiest chicken curry recipe into a 25-minute affair start to finish. Follow Steps 1–6 above directly in the cooker pot, lock the lid, and cook for two whistles on medium heat. Natural pressure release prevents overcooking and keeps meat tender.

8. Homemade Chicken Curry vs. Restaurant-Style

You will get restaurant-like satisfaction without the cost. You will master this easy chicken curry recipe and can easily be made and eaten at home.

9. What to Serve with Chicken Curry?

Basmati rice – classic pairing; grains soak up gravy.

Jeera rice – adds aromatic cumin notes.

Whole-wheat chapati or naan – for scooping.

Quinoa or brown rice – a wholesome, fiber-rich base.

Kachumber salad – cucumber, onion, tomato, and lemon for freshness.

Roasted papad – crunchy contrast.

10. Healthy Chicken Curry Options for Non-Veg Lovers

1. Trim visible fat and remove chicken skin.

2. You can use olive oil or use cold pressed mustard oil

3. Add veggies: spinach, bell peppers, or zucchini for micronutrient boost.

4. Replace coconut milk with cashew paste to reduce saturated fat.

5. Control salt by adding crushed black pepper for extra kick.

Creating a healthy chicken curry does not mean sacrificing flavor—it’s about mindful ingredient choices.

11. Frequently Asked Questions (FAQ)

Q1. We want to know if chicken curry can be made without using garlic and onion.

Yes. Substitute with asafoetida (hing) and increase tomato quantity for body.

Q2. How do I thicken a runny curry?

Simmer uncovered for 5 minutes or blend 6–8 cashews with water and stir in.

Q3. Is chicken curry freezer-friendly?

Absolutely. Cool, portion, and freeze for up to 3 months. Reheat gently to retain moisture.

Q4. Can I use curry powder instead of individual spices?

Yes. Replace dry spices with 1 ½ tbsp mild curry powder and reduce garam masala to ¼ tsp.

Q5. Why does my chicken turn rubbery?

High heat or prolonged cooking time. Maintain a medium simmer and allow natural resting.

12. Conclusion – The Secret to a Simple and Delicious Chicken Curry

The easiest way to make chicken curry lies in three pillars: fresh aromatics, balanced spices, and controlled cooking time.

With just onions, tomatoes, and a fistful of everyday masalas, you can whip up a quick chicken curry that tastes restaurant-worthy yet feels homemade-healthy.

Keep this base technique handy, and you’ll have endless room to improvise—swap coconut milk for cream, add vegetables, or finish with a squeeze of lime for brightness.

Most importantly, trust your senses: the sizzle of spices, the color shift in onions, and the aroma of garam masala will guide you to curry perfection every single time. Enjoy your flavorful journey!

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Easy Chicken Curry Recipe

Simple and tasty chicken curry made with minimal spices. Perfect for beginners.

Type: Dinner

Cuisine: Indian

Keywords: easy chicken curry, Indian chicken curry, quick chicken curry

Recipe Yield: 4 servings

Calories: 280

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Recipe Ingredients:

• 500 g chicken (bone-in or boneless)
• 2 tbsp oil or ghee
• 2 medium onions, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1 tsp turmeric powder
• 1½ tsp coriander powder
• 1 tsp cumin powder
• ½ tsp garam masala
• Salt to taste
• 1 bay leaf (optional)
• 2 green cardamoms (optional)
• 4 cloves (optional)
• 1 cup water
• 1 tbsp chopped cilantro
• 1 tsp lemon juice

Recipe Instructions:

Step 1:

• Marinate the chicken with turmeric, salt, and lemon juice for 15 minutes.

Step 2:

• Heat oil or ghee in a deep pan. Add bay leaf, cardamom, and cloves if using.

Step 3:

• Add finely chopped onions and sauté until they turn golden brown.

Step 4:

• Mix in ginger-garlic paste and green chilies. Cook until the raw smell disappears.

Step 5:

• Add turmeric, coriander, and cumin powders. Stir well for 1 minute.

Step 6:

• Add tomato puree and cook until the oil separates from the masala.

Step 7:

• Add the marinated chicken and mix well to coat it with the masala.

Step 8:

• Pour in 1 cup of water. Cover and cook for 20–25 minutes on low flame.

Step 9:

• Add garam masala, chopped cilantro, and a few drops of lemon juice. Mix well.

Step 10:

• Serve hot with steamed rice or roti for a complete meal.

Editor's Rating:
4.8