This easy chicken curry recipe will show you how to make an aromatic and flavourful basic Indian chicken curry. Indian chicken curry is a takeaway favourite that is freezer-friendly and quick to reheat, saving you time and money!
With my recipe for an easy staple Indian chicken curry, you will never have to worry about what to make for your family dinners. Made with just a handful of ingredients, this restaurant-style chicken curry will pair perfectly with garlic naan or even boiled rice.
Ingredients
1kg Chicken
50ml Olive Oil
2 Onions
3 Tomatoes
2 Green Chillies
1 tsp Garlic Paste
1 tsp Ginger Paste
1 tbsp Tomato Puree
1 tsp Salt
1 tsp Garam Masala
1 tsp Turmeric Powder (Haldi)
1 tsp Chilli Powder
500ml Water
Coriander
- In a large pan heat up the oil on medium heat until hot
- Add the chopped onions and cook for 4-5 minutes until golden brown
- Add the ginger paste, garlic paste, green chillies and tomato puree then cook for a further 3-4 minutes
- Add the tomatoes and cook for 3-4 minutes until softened
- Add the salt and the spices and cook for 2-3 minutes ensuring that you do not burn them, add a splash of water if required
- Add the chicken and mix into the spices to fully coat the chicken then cook for 4-5 minutes
- Add the water then cover and cook on medium heat for 30 minutes until thickened to your personal preference. Make sure to mix every so often
- Add the coriander and cook for 5 minutes until the oil separates – the oil has separated when it has formed a thin layer on top of the curry
- Serve immediately and enjoy with rice or naan!
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