Quick and Easy Chicken Curry Recipe – A delicious and flavourful Chicken Curry Recipe! On a busy weeknight, I found myself wondering what to cook. I then decided to whip up a simple chicken curry using ingredients I had on hand—tomato puree and coconut milk. To my surprise, the curry turned out so delicious that I knew I had to make a video and share it with all of you!
With tender chicken on the bone, aromatic spices, and a rich, creamy base of tomato puree and coconut milk, this curry is sure to become your family favourite.
Most importantly, you can make this chicken curry in under 30 minutes using ready-made ingredients like tomato puree and coconut milk powder. It also has basic spices you are likely to have at home. So let’s get started with this Easy Indian Chicken Curry Recipe that even beginners can attempt.
Table of Contents
Chicken Curry Recipe Video
Chicken Curry Recipe – Quick and Easy
You will need basic ingredients to make this flavourful Chicken Curry in the comfort of your home. To keep it simple I used ready-made tomato-puree and coconut-milk powder. Feel free to use homemade tomato puree by blending 2 to 3 medium tomatoes. The curry is so quick, delicious, and easy to make that even beginners and bachelors can attempt. So, let’s go right through the ingredients and procedure.
Ingredients
- Chicken on bone – 500 grams
- Cumin seeds – 1 tsp
- Onions – 2 medium (finely chopped)
- Ginger-garlic paste – 1 tsp
- Tomato Puree – 200 grams (or 2-3 medium tomatoes, pureed)
- Coconut Milk – 200 ml
- Coriander leaves – for garnish
- Salt – to taste
- Oil for cooking – 3-4 tbsp
Whole Spices:
- 1″ Cinnamon stick
- 2-3 Bay leaves
- 2-3 Green cardamoms
- 3 Cloves
- 3-4 Peppercorns
Ground Spices:
- 2 tsp Kashmiri chilli powder
- 1 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Garam Masala powder
How to make Chicken Curry
1. Prep the Ingredients
Start by prepping all your ingredients. Chop the onions finely and keep the tomato puree and coconut milk ready. If using fresh tomatoes, blend 2-3 medium tomatoes into a smooth puree.
2. Sauté the Whole Spices
Heat 3-4 tbsp oil in a large pan over medium heat. Add cumin seeds and let them splutter. Then, toss in the bay leaves, cinnamon sticks, cardamoms, cloves, and peppercorns. Sauté for about 30 seconds until the spices release their aroma.
3. Cook the Onions and Ginger-Garlic Paste
Add the finely chopped onions to the pan and cook until golden brown. This will take about 5-7 minutes. Once the onions are nicely caramelized, add the ginger-garlic paste and sauté for another minute until fragrant.
4. Tomato Puree
Pour in the tomato puree and cook until the raw smell of tomatoes disappears about 5 minutes. Add salt to taste.
5. Add the Ground Spices
Now, lower the heat and add the Kashmiri red chilli powder, coriander powder, and turmeric powder. Stir well to combine with the onion mixture, and cook for a minute or two until you see oil on the sides.
6. Add the Chicken
Now, add the chicken pieces. Mix the chicken into the sauce, making sure it’s well-coated with the spice mixture, for about 5 minutes. Then add half a cup of water, cover, and cook for about 10 – 12 minutes on medium-low heat, stirring occasionally, until the chicken is fully cooked and tender.
7. Coconut Milk
Once the chicken is cooked, add the coconut milk and stir well. Cook for another 3-4 minutes until the sauce thickens slightly.
8. Finish with Garam Masala
Once the chicken is cooked, sprinkle the garam masala powder over the curry and give it a final stir. Let it simmer for another 2 minutes. Finally, garnish with fresh coriander leaves.
Serving Suggestions
Serve this delicious chicken curry with steamed rice, chapati, or naan for a comforting meal! Perfect to serve as a main course meal for your get-together or weeknight dinners. Add a bowl of fresh cucumber-onion salad for a completely satisfying meal.
Tips for a flavourful Chicken Curry Recipe
- For a richer flavor, you can fry the chicken pieces for 2-3 minutes in butter, before adding them to the curry.
- Adjust the spice level by reducing or increasing the spices to suit your taste.
- If you prefer a thicker curry, cook uncovered for the last few minutes to let the sauce reduce further.
- Use homemade Coconut Milk for a thick and creamy curry.
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Quick and Easy Chicken Curry Recipe
Ingredients
- 500 grams Chicken on bone
- 1 tsp Cumin seeds
- 2 medium Onions finely chopped
- 1 tsp Ginger-garlic paste
- 200 grams Tomato Puree (ready-made) or 2-3 medium tomatoes, pureed
- 200 ml Coconut Milk
- Coriander leaves – for garnish
- Salt – to taste
- 3-4 tbsp Oil for cooking – 3-4 tbsp
Whole Spices
- 1 ” Cinnamon stick
- 2-3 Bay leaves
- 2-3 Green cardamoms
- 3 Cloves
- 3-4 Peppercorns
Ground Spices
- 2 tsp Kashmiri chilli powder
- 1 tsp Coriander powder
- ½ tsp Turmeric powder
- ½ tsp Garam Masala powder
Instructions
- Start by prepping all your ingredients. Chop the onions finely and keep the tomato puree and coconut milk ready. If using fresh tomatoes, blend 2-3 medium tomatoes into a smooth puree.
- Heat 3-4 tbsp oil in a large pan over medium heat. Add cumin seeds and let them splutter. Then, toss in the bay leaves, cinnamon sticks, cardamoms, cloves, and peppercorns. Sauté for about 30 seconds until the spices release their aroma.
- Add the finely chopped onions to the pan and cook until golden brown. Once the onions are nicely caramelized, add the ginger-garlic paste and sauté for another minute until fragrant.
- Pour in the tomato puree and cook until the raw smell of tomatoes disappears about 5 minutes. Add salt to taste.
- Now, lower the heat and add the Kashmiri red chilli powder, coriander powder, and turmeric powder. Stir well to combine with the onion mixture, and cook for a minute or two until you see oil on the sides.
- Now, add the chicken on the bone. Mix the chicken into the sauce, making sure it’s well-coated with the spice mixture, for about 5 minutes. Then add half a cup of water, cover, and cook for about 10 – 12 minutes on medium-low heat, stirring occasionally, until the chicken is fully cooked and tender.
- Once the chicken is cooked, add the coconut milk and stir well. Cook for another 3-4 minutes until the sauce thickens slightly.
- Once the chicken is cooked, sprinkle the garam masala powder over the curry and give it a final stir. Let it simmer for another 2 minutes.
- Turn off the heat and garnish with fresh coriander leaves. Serve this delicious chicken curry with steamed rice, chapati, or naan for a comforting meal!
Notes
- For a richer flavor, you can fry the chicken pieces for 2-3 minutes in butter, before adding them to the curry.
- Adjust the spice level by reducing or increasing the spices to suit your taste
- If you prefer a thicker curry, cook uncovered for the last few minutes to let the sauce reduce further.
- Use homemade Coconut Milk for a thick and creamy curry.
- Adjust salt as per taste
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