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Savory curry chicken served over white rice with cilantro and cashews in a white bowl.

Easy Indian Chicken Curry

Bree Hester
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Marinating Time 1 hour
Total Time 1 hour 55 minutes
Course dinner
Cuisine Indian
Servings 6
Calories 426 kcal

Ingredients
  

The Chicken:

  • 1 cup plain yogurt
  • 1 tsp tikka masala
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup cilantro chopped
  • 3 lbs boneless skinless chicken cubed

The Curry Sauce:

  • 1 tbsp coconut oil
  • 1 medium red onion chopped
  • 1 1/2 tsp turmeric
  • 1/2 tsp fennel seeds
  • 1/2 tsp cumin seeds
  • 2 tsp curry powder
  • 28 oz can diced tomatoes
  • 1/2 cup chicken stock
  • 1 tsp cumin
  • 1/2 tsp tikka masala
  • 1/8 tsp freshly grated nutmeg
  • 1/8 tsp cinnamon
  • 1/2 cup heavy cream
  • salt and pepper to taste

To Serve:

  • jasmine rice or brown rice
  • chopped cashews
  • toasted coconut
  • chopped cilantro

Instructions
 

  • Mix together the yogurt, tikka masala, pepper, and cilantro. Add the chicken to the marinade, cover, and refrigerate for at least 1 hour, up to overnight.
    Draining marinated chicken for Easy Indian Chicken Curry in a metal colander.
  • Melt the coconut oil over a medium high heat in a sauté pan. Add the red onion and sauté until soft and translucent, about 5 minutes.
    Sautéed chopped red onions in a black frying pan for cooking or recipe preparation.
  • Make a well in the middle of the onions and add the turmeric, fennel seeds, cumin seeds, and curry powder. Stir around in the pan for 45 seconds. You will be able to smell the spices.
    Sautéing chopped onions with turmeric and spices in a frying pan for flavorful cooking.
  • Add the tomatoes to the pan. Lower the heat to medium and simmer for about 8 minutes, stirring frequently.
    Adding diced tomatoes to sautéed onions and spices for Easy Indian Chicken Curry.
  • Take the tomato and onion mixture out of the pan and puree using a food processor, blender, or immersion blender. Add the puree back to the sauté pan.
    Pureeing the tomato and onion mixture for Easy Indian Chicken Curry with an immersion blender.
  • Drain the chicken from the marinade. Add to the pan. Cook the chicken over medium-high heat for 8 to 10 minutes, or until the chicken is cooked through.
    Adding marinated chicken to the simmering tomato sauce in a pan for Easy Indian Chicken Curry.
  • Stir in the chicken stock and simmer for another 10 minutes.
    Pouring chicken stock into Easy Indian Chicken Curry simmering in a pan.
  • Toast the cumin in a separate, small sauté pan for about 30 seconds or until you can smell it. It really brings out the flavor, so it is worth the extra step. Add the cumin, tikka masala, nutmeg, and cinnamon to the pan with the chicken.
    Savory chicken curry cooking in a skillet with rich spices and herbs.
  • Add the heavy cream to the pan and simmer for about 5 minutes.
    Cream being poured into spicy chicken curry in a skillet, creating a rich sauce.
  • Serve the chicken curry over cooked rice. Serve with chopped cashews, chopped cilantro, and toasted coconut for garnish.
    Easy Indian Chicken Curry served over white rice with cilantro and cashews.

Nutrition

Calories: 426kcalCarbohydrates: 27gProtein: 24gFat: 25gSaturated Fat: 14gSodium: 252mgFiber: 3g
Keyword Easy Indian Chicken Curry
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