This is a great recipe that makes a really quick and tasty chicken curry.

Somehow the chicken curry I make in U.S. never tastes as good as it does when made in India. I guess the ingredients are just different. Try to use smaller sized onions and tomatoes rather than the big ones available in the supermarket.


1 whole chicken chopped into small pieces or 2 lbs. chicken thighs, cubed

2 small red onions or 3-4 shallots

3 plum tomatoes

6-7 pods garlic

1 inch ginger

1 teaspoon cumin seeds (jeera)

2 teaspoons of coriander powder (dhaniya)

¾ teaspoons turmeric (haldi)

Red chili powder to taste

½ cup chopped cilantro


  • Grind together the onions, tomatoes, garlic and ginger and set aside.

  • Heat oil and add 1 tsp. cumin seeds.
  • When seeds begin to pop, add the ground mixture.
  • Mix well, cover and cook for 10 minutes.
  • Add 2 tsp. coriander powder, ¾ tsp. turmeric, red chili powder and salt.
  • Mix and cook well for 5 minutes.
  • Add chopped chicken.

  • Cover and cook for 20- 25 minutes till the chicken is well cooked.
  • Garnish with cilantro and serve hot with Basmati rice.

5 thoughts on “EASY CHICKEN CURRY

  1. This looks really good, but I was wondering how much oil you use and if you add water. Your final picture looks saucier than in the pan on the stove. Also, can this be made with boneless/skinless chicken breast? Thanks!

    • Hi jamie
      Start with about 2 tbsp of oil. You can try it with breast but generally chicken breast cooks quickly and gets tough in gravies so I suggest you really cook the gravy part first and then add the chicken in right at the end and simmer till the chicken is cooked.
      Curries generally taste even better if you let them sit for awhile and really let the spices soak into the meat. Enjoy!

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