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Chicken Curry
Serves 4
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
  1. 2 tbsp. extra-virgin olive oil
  2. 1 medium yellow onion, chopped
  3. 2 lb. boneless skinless chicken breasts
  4. 3 cloves garlic, minced
  5. 1 tbsp. freshly grated ginger
  6. 1 tsp. paprika
  7. 1 tsp. turmeric
  8. 1 tsp. coriander
  9. 1/2 tsp. cumin
  10. 1 15-oz. can crushed tomatoes
  11. 1 1/2 c. chicken broth
  12. 1/2 c. heavy cream
  13. Kosher salt
  14. Freshly ground black pepper
  15. Chopped fresh cilantro, for garnish
  16. Basmati rice, cooked, for serving
  17. Naan, for serving
  18. Lemon wedges
  1. In a large pot over medium-high heat, heat oil. Add onion and cook until softened and lightly golden, 5 to 7 minutes. Add chicken and sear until golden on all sides, 5 minutes more. Stir in garlic and ginger and cook until fragrant, 2 minutes more.
  2. Coat aromatics in spices and cook until very fragrant, less than a minute more. Pour in tomatoes and chicken broth and bring to a simmer.
  3. Stir in heavy cream, then season with salt and pepper. Simmer until chicken pieces are cooked through and tender, about 10 minutes.
  4. Garnish with cilantro and serve over rice or with naan, with lemon wedges for squeezing.
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