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    Home Β» Non Instant Pot

    Indian Chicken Curry

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read the disclosure.    

    Published: Aug 16, 2016 | Updated: Feb 1, 2020 | Author: Paint the Kitchen Red | 24 Comments

    JUMP TO RECIPE


    Indian Chicken CurryThis Indian chicken curry recipe is also called Mom’s Chicken CurryΒ in theΒ well-worn binder where I keep all my recipes. Β It’s a dish that my mom makes and we all love it, including my children. I don’t know about your mom, but my mom doesn’t use recipes. She can cook pretty much anything without referring to a recipe. So when I first started cookingΒ IΒ would ask her how to make something, she’d say “a little turmeric, a little coriander”, etc. Needless to say, I couldn’t duplicate the flavors of her dishes! Well, forΒ this recipe I stood beside her, with my little notebook and wrote down every little thing she did.

    This, for me, is comfort food. Many people think of chicken curry as having a coconut base or being creamy. Β This Indian chicken curry does not use coconut or cream. However, for a change, I do occasionallyΒ addΒ a tablespoon or two of cashew paste (just grind up some cashews mixed with a tiny bit of water), or some cream or coconut milk to make the dish more creamy and/or to tone down the spiciness. Β Don’t be deterred by the long list of ingredients,Β it’s really not a complicated dish to make. Β And the ingredients are available at most grocery stores, but if you can find an Indian grocery store you’ll probably get them for a better price.

    GO DIRECTLYΒ TO RECIPE

    Indian Chicken Curry Ingredients

    Here are the ingredients for the Indian chicken curry. Β And what’s that bowl with two red balls? Β That’s my two tablespoons of frozen tomato paste. To prevent waste, IΒ freeze tomato paste.

     Indian Chicken Curry Ingredients

     

    The thing that’s a bit time-consuming for this Indian chicken curry is just frying the holy trinity of Indian cooking: onion-garlic-ginger (say itΒ in one breath!) Β Don’t rush it; allow the onion-garlic-ginger to fry over medium heat until a nice golden brown, stirring occasionally to prevent from sticking to the bottom. Β Since this is the base of the curry, if itΒ isn’t done right, the taste just won’t be the same. Β On busy days, I have on occasion cooked the spiceΒ paste (up to and including the tomato paste) a day ahead and cookedΒ the rest of the recipe the next day.

    Indian Chicken Curry Stages of Cooking

    Here’s what your onion mixture and curry will look like through the various stages of cooking.

    Indian Chicken Curry Cooking Stages

    This Indian chicken curry tastes even better the next day. You can also use bone-in chicken. As a matter of fact, I think it tastes better! However, you will have to increase the cooking time and check for doneness. Β Let me know what you think!

    Serve withΒ Yellow Rice With Peas, chapatis, or naan.

    Indian Chicken Curry recipe

    Indian Chicken Curry

    An authentic home-style Indian chicken curry that's sure to please the Indian food lover.
    5 from 3 votes
    PRINT RATE
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 5 minutes
    Servings: 8 servings
    Author: Paint the Kitchen Red

    Ingredients
      

    • 3 Tbsp vegetable oil
    • 1 tsp black mustard seeds
    • 1 bay leaf
    • 2 inch cinnamon stick
    • 3 to 4 whole cloves
    • 1/2 tsp cumin seeds
    • 2 medium onions chopped fine (about 2 cups)
    • 1 Tbsp minced garlic
    • 1 Tbsp minced ginger
    • 2 Tbsp tomato paste
    • 1 Tbsp coriander powder
    • 1/2 tsp turmeric powder
    • 3/4 tsp black pepper powder
    • 1/2 tsp cayenne pepper or Indian chili powder or to taste
    • 1 tsp salt
    • 2 lbs boneless chicken thighs cut into 1 1/2 pieces
    • 2 cups potato cut into 1 1/2 inch cubes
    • 1/2 cup hot water
    • 1/2 cup chicken stock
    • 1 tsp garam masala
    • 1/4 cup chopped cilantro

    Instructions
     

    • Heat 2 Tbsp oil over medium-high heat in a large saucepan or dutch oven.
    • When oil is very hot, add mustard seeds and immediately cover the pan, allowing the mustard seeds to pop.
    • Lower heat to medium and remove cover. Add bay leaf, cinnamon, cloves and cumin seeds.
    • Immediately add onion, garlic and ginger; fry well until deep golden brown. Lower the heat if necessary, to make sure onions caramelize and don't burn. Stir frequently. This process can take up to 20 minutes.
    • Add remaining 1 tbsp oil, then add tomato paste and fry, stirring frequently.
    • Cook until the oil separates and the mixture becomes paste-like, about 5 minutes; Add a bit of hot water if the mixture starts sticking to the bottom of the pan.
    • Stir in spices and salt, fry briefly till fragrant.
    • Increase heat to medium-high and add chicken and potatoes and stir to coat.
    • Fry until chicken pieces lose their pink color and start to lightly brown.
    • Stir in hot water and chicken stock, and simmer for 20 minutes or until chicken is cooked and potatoes are soft, stirring occasionally. If curry is too thick or sticks to the bottom of the pan, add some more water as needed.
    • Stir in garam masala and heat through.
    • Remove from heat and garnish with chopped cilantro.
    • Serve with rice or naan.
    Course Main Dishes
    Cuisine Indian
    Main Ingredient chicken
    Have you made this recipe? I love seeing your photos! Tag me on Instagram @PaintTheKitchenRed or #PaintTheKitchenRed!

    Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!

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    Reader Interactions

    Comments

    1. SG

      January 27, 2023 at 2:43 pm

      5 stars
      Every recipe I’ve made of yours has been wonderful.

      Reply
      • Paint the Kitchen Red

        February 01, 2023 at 2:12 pm

        Wow, that’s so kind of you. Thank you for trying them out!

        Reply
    2. Beck and Bulow

      February 26, 2022 at 8:13 am

      5 stars
      This is amazing! My 10yo daughter is a picky easter, but will eat a whole breast on hey own when I cook this. Thank you so much for sharing this recipe.

      Reply
      • Paint the Kitchen Red

        February 26, 2022 at 6:02 pm

        Thanks for your comment – I’m so happy to hear your daughter loves the recipe!

        Reply
    3. Shayne Varone

      September 21, 2021 at 9:10 pm

      This is perfect πŸ‘

      Reply
      • Paint the Kitchen Red

        September 22, 2021 at 4:54 pm

        Thank you, Shayne!

        Reply
    4. Jonathan

      July 07, 2020 at 3:57 pm

      5 stars
      I just made this last night, and I think it may be the best chicken curry I’ve ever tasted! (It’s certainly the best I’ve ever made).
      Thank you so much for the recipe. Now I want to try all your other recipes too!

      Reply
      • Paint the Kitchen Red

        September 22, 2021 at 4:56 pm

        Thank you so much, Jonathan! I’m so glad you like it.

        Reply
    5. Carmen

      May 17, 2019 at 1:54 pm

      The fifth ingredient is 3-4 β€œcloves”, but not sure what cloves are. I would like garlic cloves but garlic is also listed, hope the recipe turns out without this ingredient

      Reply
      • Paint the Kitchen Red

        May 17, 2019 at 3:12 pm

        Carmen, cloves are used in many cuisines. Here an article about cloves. You should be just fine without it.

        Reply
    6. Esther

      April 19, 2017 at 1:15 pm

      I have heard that North and South have different India Garam Masala and they should not be used in recipes that are not from the same region. I’m wondering what kind of Garam Masala to use? Thanks for the recipe. Can’t wait to try this!! I loooooove curry!

      Reply
      • Paint the Kitchen Red

        April 19, 2017 at 5:03 pm

        Hi Esther, you’re right in that there are many varieties of garam masalas. Some garam masalas include coriander and cumin and others don’t. When I make my own, I do not include coriander and cumin. Since this chicken curry recipe has both coriander and cumin, the extra from the garam masala won’t make a big difference. I think you’re safe with one that has most of the following ingredients: cinnamon, nutmeg, cloves, cardamom, mace. I also include anise seeds in my garam masala. Hope that helps! Let me know if you have further questions.

        Reply
    7. Erica Schmidt

      December 18, 2016 at 6:03 pm

      My mom cooks just like yours! Many times I have had to just watch her cook and write everything down myself. I am a true recipe follower, just the OCD in me I suppose. I love curry and can’t wait to try this dish! Pinning for later, thanks for sharing!

      Reply
      • Paint the Kitchen Red

        December 20, 2016 at 3:57 am

        It’s amazing, isn’t it, how they can just make the most delicious food just on the fly? I have to have my recipe in front of me, even if I’ve made the dish a million times! Let me know how it goes, Erica.

        Reply
    8. Joyce

      December 17, 2016 at 11:50 pm

      Whee! I am so excited to try this out! and I love love loooove that this is mom’s recipe. I always find those recipes are the well hidden best ones!

      Thanks for the tip on the tomato paste as well! I never thought we could freeze it and I would always let it sit in the fridge (since most recipes call for just half a can) and then it goes to waste πŸ™ and I hate wasting food and ingredients.
      Your tips are so awesome!! πŸ™‚

      Thank you!

      Reply
      • Paint the Kitchen Red

        December 20, 2016 at 4:00 am

        You’re welcome Joyce – I really hope you get to try it, I think you’ll love it.

        Reply
    9. Romain

      December 15, 2016 at 11:58 pm

      This looks just like the curries I used to eat as a child! Mustard seeds, cinnamon and potatoes were in almost everything my parents cooked.

      Reply
      • Paint the Kitchen Red

        December 20, 2016 at 3:59 am

        And curry leaves, I bet!

        Reply
    10. Monica B

      September 08, 2016 at 10:39 pm

      This recipe is absolutely delicious! The best thing is that I had everything in my pantry except for the Indian mustard seeds and cinnamon stick. I substituted regular mustard seeds and about a 1/2 tsp of ground cinnamon. Still A+ with these substitutions. My family has requested that this make it into the weekly meal rotation. Thanks for sharing your family recipe with our family!

      Reply
      • Paint the Kitchen Red

        September 09, 2016 at 2:31 am

        So glad Monica! I am honored that you tried out my family recipe and it is now part of your family!

        Reply
    11. Heidi O'Donoghue

      August 25, 2016 at 5:11 pm

      Just made this recipe. It was fun and smelled delicious while cooking. Excited to share with my family for dinner this evening.

      Reply
      • Paint the Kitchen Red

        September 02, 2016 at 6:09 pm

        I’m so glad you were able to try it Heidi. Hope they liked it! What did you serve with it?

        Reply
    12. Paffi S. Flood

      August 16, 2016 at 10:53 pm

      This recipe looks so yummy, and it seems simple to make. Love the photos showing each step. Can’t wait to try it.

      Reply
      • Paint the Kitchen Red

        August 17, 2016 at 2:26 am

        Let me know how it goes Paffi! Thanks for your feedback re: the step by step. I might try to post more recipes with the steps.

        Reply

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