Authentic & Easy Creamy Chicken Curry Recipe: A Flavorful Indian Classic
Embark on a culinary journey to the heart of India with this exquisite chicken curry recipe. It’s a dish that not only tantalizes your taste buds but also fills your kitchen with an incredibly rich and aromatic fragrance. Imagine succulent pieces of chicken, lovingly coated in a symphony of vibrant spices, all simmering together in a luxuriously creamy coconut curry sauce. This isn’t just a meal; it’s an experience, designed to bring the comforting warmth and exotic flavors of a classic Indian favorite right to your dining table.
Why This Creamy Chicken Curry Recipe is a Must-Try
This particular chicken curry recipe stands out for its exceptional depth of flavor and its incredible versatility. It delivers a punch of exquisite taste, yet allows for adjustable heat levels, ensuring it perfectly suits every palate, from mild spice lovers to those craving an intense kick. This Indian classic is adored globally, and for very good reason!
The magic begins with tender, cubed chicken, which acts as the perfect canvas for a carefully selected medley of intense aromatic spices. We’re talking about the rich warmth of curry powder and garam masala, the earthy notes of cumin and coriander, the sweet smokiness of paprika, the vibrant golden hue of turmeric, and a hint of fiery cayenne pepper. Each spice plays a crucial role, building layers of flavor that are then embraced by a luscious, creamy coconut curry sauce. This combination creates a harmonious balance, making every spoonful an unforgettable delight.
While there are many beloved curries, from the rich and buttery Chicken Tikka Masala to the vibrant Shrimp Curry, our chicken curry offers a unique profile that keeps people coming back for more. Its explosive flavors and comforting creaminess make it an irresistible choice for a weeknight dinner or a special gathering. The ease of preparation, coupled with such spectacular results, truly makes this a recipe that works for everyone.
Key Ingredients for Your Homemade Chicken Curry
Gathering your ingredients is the first step towards creating this culinary masterpiece. While the full, printable recipe card with precise measurements is conveniently located at the end of this post, here’s a sneak peek at the star components you’ll need to make this incredible creamy chicken curry:
- Chicken: Boneless, skinless chicken breasts, cut into cubes, are ideal for quick and even cooking.
- Aromatics: Yellow onion, fresh garlic, and ginger form the flavorful foundation.
- The Spice Blend: A rich mix of yellow curry powder, garam masala, ground cumin, ground coriander, paprika, turmeric, ground cinnamon, and optional cayenne pepper.
- Liquid Base: Chicken broth for depth and tomato paste for richness.
- Creaminess: Coconut milk (full-fat for best results) and plain Greek yogurt create the signature creamy texture.
- Oil: Vegetable or canola oil for sautéing.
- Garnish: Fresh cilantro (optional, but highly recommended!).
Ingredient Information and Smart Substitutions
Understanding your ingredients and knowing how to adapt them can elevate your cooking experience and ensure delicious results every time. Here’s a deeper dive into the components of our chicken curry:
CHICKEN – Our recipe uses boneless, skinless chicken breasts for their lean protein content and quick cooking time. However, feel free to use boneless, skinless chicken thighs for an even richer flavor and more tender texture. If you prefer bone-in chicken, adjust cooking times accordingly to ensure the chicken is cooked through and tender. Always cube your chicken into roughly equal-sized pieces (about 1 inch) to ensure even cooking and prevent some pieces from drying out while others are still raw.
COCONUT MILK – This is key for the creamy, slightly sweet base of our curry. Always opt for full-fat coconut milk from a can for the best flavor and consistency. Be very careful to use coconut milk, and NOT coconut cream, which is much thicker, sweeter, and contains less water. If you’re not a fan of coconut or need an alternative, heavy cream or half-and-half can be excellent substitutes, though they will alter the flavor profile slightly. For a dairy-free and non-coconut option, you could try a nut-based milk like cashew milk, but be aware it might not achieve the same richness.
SPICES – The blend of spices is the soul of this chicken curry. We’ve crafted a balanced profile, but don’t hesitate to adjust for your personal taste.
- Cayenne pepper: Adds a lovely kick. Omit it entirely for a milder dish, or increase it to your desired spice level.
- Green Chiles: For even more heat and a fresh, pungent flavor, finely dice 1-2 green chiles (like serrano or jalapeño) and add them to the skillet along with the garlic and ginger.
- Spice Freshness: Always use fresh spices for the best flavor. Old, stale spices lose their potency and won’t contribute as much to the dish.
TOMATO PASTE – This concentrated ingredient adds a deep umami flavor and helps to thicken the sauce. If you don’t have tomato paste on hand, one cup of crushed tomatoes or tomato puree can be used as a substitute. Just be sure to simmer the sauce a bit longer to reduce the extra liquid from the crushed tomatoes.
GREEK YOGURT – Plain Greek yogurt adds another layer of creaminess and a subtle tang that balances the richness of the coconut milk and spices. If you don’t have Greek yogurt, regular plain yogurt can work, but you might want to add it a bit more slowly to prevent it from curdling, as it has a thinner consistency. For a dairy-free version, you can skip the yogurt or use a plain, unsweetened coconut yogurt alternative.
Step-by-Step: Crafting Your Delicious Chicken Curry
These step-by-step photos and detailed instructions are here to guide you visually through the process of making this incredible chicken curry. For the full, printable version of this recipe, complete with all measurements and instructions, scroll down to the Recipe Card at the bottom of this page.
- Sauté the Aromatics: Heat your preferred cooking oil in a large, heavy-bottomed skillet over medium heat. Add the diced yellow onion and cook gently until it softens and becomes beautifully translucent, usually about 5-7 minutes. Don’t rush this step, as well-sautéed onions lay the foundation for a deeply flavorful curry.
Onions cooking until translucent in the skillet. - Infuse with Garlic and Ginger: Once the onions are ready, add the minced garlic and freshly grated ginger to the skillet. Cook for another 1-2 minutes, stirring constantly, until the mixture becomes wonderfully fragrant. Be careful not to burn the garlic.
Garlic and ginger joining the onions, releasing their fragrant oils. - Toast the Spices: Introduce the dried spices to the onion, garlic, and ginger mixture. This includes curry powder, garam masala, cumin, ground coriander, paprika, turmeric, cinnamon, and the optional cayenne pepper. Stir continuously and cook for just 1 minute. Toasting the spices awakens their essential oils, intensifying their flavors and aromas, which is crucial for a truly authentic curry.
The essential step of toasting spices to unlock maximum flavor. - Brown the Chicken: Add the cubed chicken breasts directly to the skillet with the spiced onion mixture. You don’t need to remove the aromatics. Brown the chicken over medium heat for several minutes until lightly golden on all sides. This helps to seal in the juices and adds another layer of flavor.
Browning the chicken with the spices for enhanced flavor and texture. - Add Tomato Paste and Broth: Stir in the tomato paste and chicken broth to the skillet. Ensure you stir thoroughly to dissolve the concentrated tomato paste into the liquid, creating a smooth, rich base for your curry sauce.
Incorporating tomato paste and broth to form the rich curry base. - Simmer to Perfection: Bring the mixture to a gentle boil, then reduce the heat to a low simmer. Cover the skillet and let it cook for approximately 15 minutes, or until the chicken is thoroughly cooked through and tender. This simmering time allows the flavors to meld beautifully.
The curry simmering, allowing the chicken to cook and flavors to deepen. - Achieve Creaminess: Remove the skillet from the heat. This is crucial to prevent the yogurt from curdling. Stir in the rich coconut milk and the plain Greek yogurt until completely combined and the sauce is smooth and creamy. The heat from the curry will gently warm the dairy without splitting it.
The final touch: stirring in coconut milk and yogurt for ultimate creaminess. 
The perfectly creamy and rich chicken curry, ready to be served. - Serve and Enjoy: Your flavorful chicken curry is now ready! Garnish generously with freshly chopped cilantro. Serve it warm with fluffy basmati rice, which is perfect for soaking up all that delicious sauce. Don’t forget a side of warm naan bread for an authentic Indian dining experience.
Garnished with fresh cilantro, this chicken curry is ready to be savored.
Frequently Asked Questions & Expert Tips for Chicken Curry Success
Leftover chicken curry is absolutely delicious the next day! Store it in an airtight container in the refrigerator for up to 4 days. When reheating, gently warm it over medium-low heat on the stovetop, stirring occasionally, until it’s heated through. You might need to add a splash of water or broth to loosen the sauce if it has thickened overnight. You can also freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Absolutely! Chicken curry often tastes even better the next day as the flavors have more time to meld and deepen. You can make the entire dish, let it cool, and then store it in the refrigerator. Reheat gently when ready to serve. This makes it a perfect meal prep option!
If your sauce is too thin, simply simmer it uncovered for a few extra minutes to allow some of the liquid to evaporate and the sauce to reduce. If it’s too thick, add a tablespoon or two of chicken broth or coconut milk at a time until you reach your desired consistency, stirring well after each addition.
This recipe is naturally gluten-free as long as you ensure your chicken broth and spices are certified gluten-free. To make it dairy-free, simply omit the Greek yogurt. The coconut milk provides plenty of creaminess on its own, or you can use a plain, unsweetened dairy-free yogurt alternative if desired.
For an even richer curry, consider using full-fat coconut milk and a bit more Greek yogurt. You can also brown the chicken in a little ghee (clarified butter) instead of oil for a deeper, nuttier flavor. A final swirl of cream at the end can also add to the luxuriousness.
Perfect Pairings: What to Serve with Chicken Curry
Chicken curry is a wonderfully complete meal on its own, but the right accompaniments can truly elevate the dining experience. Here are some of our favorite serving suggestions:
- Basmati Rice: This fragrant, long-grain rice is the quintessential pairing. Its light and fluffy texture is perfect for absorbing the rich, creamy sauce of the curry. Consider making it plain or with a touch of saffron or cumin for added aroma.
- Naan Bread: Warm, soft, and slightly chewy naan is ideal for scooping up every last drop of the delicious curry sauce. Garlic naan or butter naan adds an extra layer of flavor.
- Roti or Chapati: For a lighter bread option, serve with traditional Indian flatbreads like roti or chapati.
- Raita: A cooling cucumber and yogurt raita can provide a refreshing contrast to the warmth and spice of the curry.
- Mango Chutney: The sweet and tangy notes of mango chutney beautifully complement the savory curry.
- Fresh Cilantro: A final sprinkle of fresh chopped cilantro adds a burst of freshness and color.
- Simple Salad: A crisp green salad with a light vinaigrette can offer a refreshing balance to the meal.
Enjoy your chicken curry warm, straight from the skillet, and savor the incredible blend of flavors you’ve created!
Explore More Flavorful Recipes
If you loved this creamy chicken curry, you’re sure to enjoy these other vibrant and delicious recipes:
- Shrimp Curry: A delightful seafood twist on a classic.
- Chicken Tikka Masala: Another beloved Indian chicken dish with a rich, tomato-based sauce.
- Mango Lassi Smoothie: A sweet and cooling drink, perfect to complement spicy meals.
- Peanut Butter Chicken: A unique and savory chicken dish with a creamy peanut sauce.
- Beef Curry: For those who prefer red meat, a hearty and flavorful curry option.
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Chicken Curry
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 Tablespoon vegetable oil or canola oil
- 1 small yellow onion diced, about 1 cup
- 3-4 cloves garlic minced
- 1 Tablespoon freshly grated ginger or ginger paste
- 2 teaspoons yellow curry powder
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper optional
- 1 ½ – 2 pounds boneless skinless chicken breasts cut into 1 inch cubes
- 2 Tablespoons tomato paste
- 1 cup chicken broth
- ½ cup coconut milk
- ½ cup plain Greek yogurt
Things You’ll Need
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Large heavy bottomed skillet
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Measuring cups and spoons
Before You Begin
- Be sure to use full-fat coconut milk, not coconut cream, which is much thicker and sweeter in comparison. You can substitute the coconut milk with heavy cream if needed for a non-coconut alternative, though the flavor will change.
- You can adjust the spices for personal taste preferences. The cayenne pepper adds some heat but can be omitted for a milder dish or increased for additional spice. For a fresh kick, you can also add finely diced green chiles (like serrano or jalapeño) to the skillet with the garlic and ginger.
- One cup of crushed or pureed tomatoes can be used in place of the tomato paste in the dish. Note that this will add more liquid, so you may need to simmer longer to achieve desired consistency.
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat gently over medium-low heat on the stovetop until warmed through, adding a splash of water or broth if needed to adjust consistency.
- For optimal flavor, ensure your dried spices are fresh. Old spices lose their potency and will result in a less flavorful curry.
- Always cube your chicken into roughly equal-sized pieces (about 1 inch) to ensure even cooking.
Instructions
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Heat cooking oil in a large skillet over medium heat. Add diced onion and cook until softened and translucent (5-7 minutes).
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Add the minced garlic and ginger and cook 1-2 minutes longer, until fragrant.
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Add the spices to the onion mixture – curry powder, garam masala, cumin, ground coriander, paprika, turmeric, cinnamon and cayenne pepper. Cook for 1 minute, stirring to toast the spices and release their aroma.
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Add chicken to the skillet (you do not need to remove the onion mixture) and brown over medium heat until lightly golden on all sides.
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Add the tomato paste and broth to the skillet, stirring well to dissolve the tomato paste into the liquid and create a smooth base.
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Bring to a boil, reduce heat to a simmer, cover, and cook for about 15 minutes, or until the chicken is cooked through and tender.
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Remove from heat and stir in the coconut milk and plain Greek yogurt until well combined and creamy.
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Serve curry chicken with freshly chopped cilantro, basmati rice, and/or naan. Enjoy warm!
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.