Indian Chicken Curry Recipe

Chicken Curry


  • Prep: 20 mins
  • Cook: 25 mins
  • Total: 45 mins
  • Yield: 4 servings
  • Cooking Method: Slow-cooking
  • Recipe Cuisine: Indian


  • 2tablespoons vegetable oil
  • 3/ around 500 grams chicken breasts, chopped into bite-size chunks
  • 1onion or 2 small peeled and finely chopped
  • 2cloves of minced garlic
  • 2teaspoons minced ginger
  • 2tablespoons mild curry powder- go hotter if you prefer
  • 1tablespoon ground coriander
  • 1/2 tablespoon ground cumin
  • 1teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2tablespoons tomato puree/paste
  • 400grams/ 14.10 ouncetin finely chopped tomatoes
  • 1cup / 240 milliliter chicken stock
  • 400milliliter / around 2 cups tin full fat coconut milk
  • 1tablespoon corn flour mixed with 2 tablespoons cold water to make a slurry - *optional*
  • 2packed cups/ 60 grams/ 2.11 ounce baby spinach

Are you looking for an easy dinner that you can prepare within an hour? Make this Chicken Curry at home. You can cook a meal and then store it in the freezer for about two days. This is a delicious and super-energetic meal for the whole family.

Many people prefer a mild, spicy flavor, but some prefer it very spicy. Many curry recipes, such as Chicken Tikka Masala, have some variations from the original recipe. Make Chicken Curry at home with the lowest budget by following this recipe.

All you need are a few ingredients: spinach, chicken, curry powder, tomato stock, and oil. Depending on your tastes, you can adjust the seasoning. Here’s how you can make the best Chicken Curry ever at home! Take out a large skillet and start cooking!


Step 1

On medium-high heat, add some oil to a skillet. Add the chicken and cook it for about 5 minutes. Make sure the chicken is fully cooked by turning it from time to time.

Step 2

Stir the onion with the chicken for 5 minutes in the skillet. Then, you should add garlic, ginger, paprika, cumin, and especially curry powder to the pan. Stir it for a while and cook it for several minutes more.

Step 3

Add the tomato puree, and coconut milk. Let the food sit for around 10 minutes while you stir it. The chicken needs to be cooked.

Step 4

If you prefer a thicker curry, stir in the corn flour slurry. Step 4 can be skipped if the curry is thick enough.

Step 5

Stir the spinach in the skillet for about a minute. After that, turn off the heat. The chicken can be served with rice and topped with chili flakes.

Cooking Notes

This recipe can be made with meatballs instead of chicken. 


You can increase the calories in this food by replacing coconut milk with 200 ml of heavy cream.

If you love spicier chicken, try to use medium or hot curry powder for this recipe. 

Garam masala should be added to the pan once the tomato puree is fully cooked. The most important spice in this type of food is garam masala. Adding it at the beginning of your cooking, as well as in the middle, is not recommended.

When making this kind of chicken, slow-cooking is recommended. Curry should be gently simmered.


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