Chicken Curry Recipe

A Timeless Dish of Global Spice, Comfort, and Culinary Tradition

Few dishes in the global culinary canon evoke such passion, variety, and nostalgia as chicken curry. More than just a recipe, chicken curry is a rich and deeply rooted expression of cultural identity—one that crosses borders, adapts to countless palates, and carries stories passed down through generations. From the bustling kitchens of Mumbai and the family tables of Trinidad, to British pubs and Southeast Asian street stalls, chicken curry is both comfort food and celebration, humble weekday dinner and festive centerpiece.

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At its essence, chicken curry is a dish made by simmering chicken in a sauce rich with aromatic spices, herbs, and often onions, garlic, tomatoes, and cream or coconut milk. But to define it so simply would be to ignore its incredible depth and global evolution. What “chicken curry” means in one country may be vastly different in another — and yet, the soul of the dish remains the same: a warming, savory, spice-kissed experience.

In India, chicken curry might take the form of Murgh Kari, Butter Chicken, or Chettinad-style curry, each version reflecting regional ingredients and traditions. In Thailand, you’ll find Gaeng Gai (Thai chicken curry) with coconut milk, kaffir lime leaves, and red or green curry paste. In the Caribbean, particularly in Jamaica and Trinidad, curry powder meets Scotch bonnet peppers for a boldly seasoned and fiery version. In Japan, chicken curry is sweet and thick, served over rice with pickled vegetables — a culinary influence from British naval cuisine, refined into a national favorite.

This recipe focuses on a classic, home-style chicken curry, inspired by Indian and South Asian techniques, balancing simplicity with depth of flavor. It’s built on a foundation of whole and ground spices, slow-cooked onions, ginger and garlic, and a rich tomato-based sauce that simmers into something far more than the sum of its parts. Tender chicken pieces absorb the essence of the curry as they cook, while the sauce thickens into a luscious coating that begs to be scooped up with rice or naan.

Importantly, this is a flexible and forgiving dish. While the methods here lean traditional, we’ll also explore how to adapt the curry for different diets, ingredient limitations, spice levels, or cooking methods. Whether you’re making it on a stovetop, in an Instant Pot, or letting it simmer slowly on a lazy weekend, chicken curry can be tailored to fit your schedule and style. And with a few pantry staples and some patient cooking, even novice home cooks can achieve truly restaurant-worthy results.

So whether you’re new to curry or looking to perfect your go-to version, this recipe is your starting point. Chicken curry isn’t just something you eat—it’s something you make, smell, stir, and share. It’s the type of dish that fills your kitchen with the scent of spice and warmth, and fills your table with people coming back for seconds.

Ready to get started?

Let’s build something unforgettable—one spice at a time.

Step-by-Step Instructions: Classic Chicken Curry

PART 1: Prepare Your Ingredients

Step 1: Gather and Prep Chicken

• Use about 2 pounds (900g) of bone-in, skin-on chicken pieces—thighs and drumsticks work best for flavor and tenderness.

• Rinse and pat dry with paper towels.

• Optionally, cut larger pieces in half for even cooking.

• Season lightly with salt and pepper; set aside.

Step 2: Chop Aromatics

• Finely dice 2 large onions.

• Mince 4 cloves of garlic.

• Grate or finely chop a 1-inch piece of fresh ginger.

• Chop 1-2 green chilies if you like heat (adjust quantity to taste).

Step 3: Prepare Tomatoes and Herbs

• Use 2 medium tomatoes, finely chopped or pureed for a smoother sauce.

• Chop a handful of fresh cilantro (coriander) for garnish.

• Keep fresh curry leaves (optional) ready if you have them.

PART 2: Toast and Grind Spices (If Using Whole Spices)

Step 4: Toast Whole Spices

• In a dry skillet over medium heat, toast:

  • 1 teaspoon cumin seeds

  • 1 teaspoon coriander seeds

  • 3–4 whole cloves

  • 1 cinnamon stick (2-inch piece)

  • 3–4 green cardamom pods

• Toast until fragrant (about 1–2 minutes), shaking the pan frequently to avoid burning.

• Remove from heat and let cool.

Step 5: Grind Spices

• Use a mortar and pestle or spice grinder to crush toasted spices into a coarse powder.

• Alternatively, use pre-ground spices but fresh grinding yields superior aroma.

PART 3: Building the Curry Base

Step 6: Sauté Onions

1. Heat 3 tablespoons oil (vegetable, mustard, or ghee) in a large heavy-bottomed pan or Dutch oven over medium heat.

2. Add the chopped onions and a pinch of salt.

3. Cook slowly, stirring often, until onions turn deep golden brown (20–30 minutes). This step develops deep flavor and sweetness.

4. If pressed for time, cook until translucent and lightly browned.

Step 7: Add Ginger, Garlic, and Chilies

• Add the minced ginger, garlic, and chopped green chilies to the onions.

• Sauté for 2–3 minutes until fragrant, stirring constantly to avoid burning.

PART 4: Incorporating Spices

Step 8: Add Ground and Whole Spices

• Stir in:

  • 1 tablespoon ground coriander

  • 1 teaspoon ground cumin

  • ½ teaspoon turmeric powder

  • 1 teaspoon red chili powder (adjust to heat preference)

  • ½ teaspoon garam masala (add later if preferred)

• Mix spices into the onion-ginger-garlic base, cooking for 1–2 minutes to toast and release essential oils.

PART 5: Creating the Sauce

Step 9: Add Tomatoes

• Add the chopped or pureed tomatoes.

• Stir well, cook over medium heat for 10–15 minutes until oil begins to separate from the masala (spice paste) and tomatoes are fully softened.

PART 6: Cooking the Chicken

Step 10: Add Chicken Pieces

• Add seasoned chicken pieces to the pot.

• Stir gently to coat with the masala sauce.

• Sauté for 5–7 minutes until chicken starts to brown slightly.

Step 11: Add Liquid

• Pour in 1 to 1½ cups water or chicken broth (depending on preferred curry thickness).

• Bring to a gentle simmer.

• Reduce heat to low, cover partially, and cook for 30–40 minutes, stirring occasionally.

• Chicken should be tender and fully cooked (internal temp 165°F/74°C).

PART 7: Final Touches

Step 12: Adjust Seasoning and Spice

• Taste and adjust salt, spice levels.

• If needed, add a pinch of sugar to balance acidity.

Step 13: Add Garam Masala and Fresh Herbs

• Stir in ½ teaspoon garam masala if not added earlier.

• Add fresh curry leaves if available.

• Simmer uncovered for an additional 5 minutes to meld flavors.

PART 8: Serve

Step 14: Garnish and Plate

• Remove from heat.

• Sprinkle chopped fresh cilantro on top.

• Serve hot with steamed basmati rice, naan, or your favorite flatbread.

Tips for Perfect Chicken Curry

• Slow cooking onions is the key to deep flavor. Don’t rush this step.

• Use bone-in chicken for richer taste; boneless works but may be less flavorful.

• Toasting whole spices enhances aroma dramatically.

• Adjust liquid quantity based on desired sauce consistency.

• Leftovers taste even better the next day as flavors deepen.