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easy chicken curry

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All it took was a trip to Dancing Ganesha and I had a full-on obsession with Indian food again. I came home from dinner and couldn’t stop telling the Taster how good my meal was. “The butter chicken was ridiculous! Paneer so creamy! Naan filled with goat cheese and raisins!” I was kind of ignored, the Taster doesn’t get as excited about Indian food as I do. πŸ™‚

So I vowed to make an Indian meal that would have him as in love with the cuisine as I. Up until now, I’ve been admittedly afraid of Indian cooking and I have no idea why.

So I started simple – I would make a Chicken Curry and I’d leave the rest up to Trader Joe’s. The chicken curry would have been plenty, but I wanted an Indian feast! Paleek Paneer, Chana Masala, Garlic Naan and rice would round out the meal. The chicken curry filled the kitchen with it’s intoxicating aroma and we were hooked. Unfortunately Trader Joe’s couldn’t live up to my home-made version (the exception being the naan) so I’ll just have to start expanding my Indian food repertoire.

Chicken Curry – 4 servings

  • 3 Tbsp canola oil
  • 1 1/2 tsp each ground coriander and hot curry (madras style)
  • 2 tsp garam masala
  • 2 large onions, chopped
  • 4 cloves garlic, minced
  • 1 Tbsp minced ginger (I used jarred)
  • 1 cup tomato sauce
  • 1 tsp tumeric
  • 1 lb chicken breast (about 3 large chicken breasts)
  • salt

Heat oil in large casserole pan.

Add coriander, garam masala and hot curry. Stir until fragrant, about 1 minute.

Add onions, garlic and ginger to spice mixture and cook for about 5 minutes, stirring occasionally.

Add tomato sauce and tumeric. Cook for about 3 minutes.

Cut chicken into 1-2 inch pieces and season with salt. Add to mixture.

Bring to a boil, cover and lower heat to a simmer. Simmer for at least 10 minutes, until chicken is cooked. (I let mine simmer for about an hour and also removed the cover to let it thicken up)

* the original recipe called for a longer list of spices, but I took the liberty of using garam masala instead as it is made of most of the spices listed in the original recipe

By the way, the Taster is officially an Indian food fan. πŸ™‚

I can’t wait to explore the world of Indian Food cooking! Any recipes, cookbooks, dishes that you recommend?

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  1. Mellissa

    I love Indian food but have such a hard time getting it to turn out at home. It was one of the few things I just can not get the hang of. Oh well. I do love going out for it.

  2. katie

    I love Indian food! I have never tried to make it at home yet!

    I want to one day, this looks yummy! I think all it needs is Roti!!!

  3. Lucy

    Indian food is great and there are so many great books out there.

    One of my faves is “Anjum’s New Indian” by Anjum Anand. The Keralan Salmon Wraps are AMAZING! I wasn’t sure how easy it would be to get in the States since it’s a BBC publication here but they have it on Amazon.com.

    And for classics you can’t beat Madhur Jaffrey – I inherited one of her early books from my Dad and it’s very precious – especially since it includes his notes. He was great at fixing a Indian feast.

    I’m off to Toronto to visit a friend for the weekend and already looking forward to Friday night dinner in ‘little India’.


  4. Christine

    I’ve found that Indian cuisine becomes less and less intimidating the more often you try making it. Just like any cuisine, it has its staple ingredients and if you focus on simpler recipes with those staples first, you can build more complexity into your repetoire over time.

    I made a mango chicken curry for dinner last night with sweet potatoes and carrots, served over quinoa. Delish! I wish I had fought harder to take the leftovers for lunch but there was only enough for one so I let the Hubs have it!