Indian Chicken Curry


Indian Chicken Curry

Indian Chicken Curry – How to make a basic Indian chicken curry recipe. 
It all began during one of my conversation with mom this week and I started craving the simple Indian curry that she makes…cause there’s nothing that comes close to a mom’s cooking, it’s the Best ! And just like most Indian women who have been cooking a particular dish for ages, they just eyeball all the ingredients and every-time it turns out great – no measurements, no fancy gadget but with tons of love 🙂
So we actually face-timed (video call) the very next day and she kept instructing eyeballing everything while I kept measuring and finally prepared her recipe of chicken curry with steamed rice and the best part – was the big contended smile on her face when she saw the finished dish.
Ahh,…that’s what I call the boon of technology.
This infact is the most basic chicken curry recipe in India as it’s made using common kitchen ingredients.
So here’s the easy and delicious recipe which is best enjoyed with steamed rice. But you can definitely eat it with any soft bread or Indian roti.
~ Enjoy & Share ~ 



Yields 4

Indian Chicken Curry

1 Large nonstick pan with lid Serving Dish

5 minPrep Time

21 minCook Time

26 minTotal Time

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3 Medium Chicken Breasts*

11/2 Cup Chopped Onion

1 Cup Chopped Tomato**

1 Tsp Ginger+Garlic Paste

1/2 Cup water

4 Tbsp Olive Oil – You can use vegetable or canola oil as well.

1 Tbsp Chopped Jalapeno – OPTIONAL (For Decoration)

1 Tbsp Fried Onion – OPTIONAL (For Decoration)

Seasoning or Spices

2 Bay Leaves

1/2 Tsp Whole Pepper

3 Whole Green Cardamom

1/2 Stick Cinnamon

1 Tsp Turmeric Powder

2 Tbsp Coriander Powder

1 Tbsp Cumin Powder

1/2 Tsp Garam Masala Powder – You can get it easily at any Indian grocery store

1 Tsp Red Chili Powder

2 Tsp Salt (As per your taste)


  1. Warm the nonstick pan over high heat till hot (about a minute) and pour in the oil.
  2. Reduce flames to medium, add bay leaves, whole pepper, green cardamom, cinnamon and sauté till they start to crackle.
  3. Now add onion, ginger+garlic paste and saute until the onions turn light golden(about 3-4 minutes)
  4. Add all the remaining spices and tomatoes, sauté for a minute.
  5. Cover the nonstick with lid and cook together till tomatoes and onions gets tender and brown for 4 minutes on low flame. (Saute in between to avoid burning or over browning)
  6. Stir in the chicken, re-cover the nonstick and continue to cook until chicken is tender about 6-7 minutes. (Saute every 2 minutes)
  7. Now add water to the chicken, re-cover and cook everything together for another 2-3 minutes. (You can cook it 2-3 minutes longer if you like less curry)
  8. Turn off heat and transfer into the serving dish.
  9. Sprinkle with chopped jalapeno and fried onion and Serve hot with favorite bread / rice or Indian breads.
Cuisine: Indian | Recipe Type: Entree


* – Cut into bite size pieces (You can use any piece of chicken with or without bones.)

** – I’m using fresh tomato, if using frozen or canned, then reduce the quantity to 1/2 cup

Indian Chicken Curry


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