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Savory curry chicken served over white rice with cilantro and cashews in a white bowl.

Easy Indian Chicken Curry

Bree Hester
5 from 1 vote
Print Recipe Pin Recipe
Cook Time 40 minutes
Additional Time 12 hours
Total Time 12 hours 40 minutes
Course dinner
Cuisine Indian
Servings 6
Calories 426 kcal

Ingredients
  

The Chicken:

  • 3 lbs boneless skinless chicken cubed
  • 1 cup plain yogurt
  • 1 tsp tikka masala
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup cilantro chopped

The Curry Sauce:

  • 1 tbsp coconut oil
  • 1 medium red onion chopped
  • 1 1/2 tsp turmeric
  • 1/2 tsp fennel seeds
  • 1/2 tsp cumin seeds
  • 2 tsp curry powder
  • 28 oz can diced tomatoes
  • 1/2 cup chicken stock
  • 1 tsp cumin
  • 1/2 tsp tikka masala
  • 1/8 tsp freshly grated nutmeg
  • 1/8 tsp cinnamon
  • 1/2 cup heavy cream
  • salt and pepper to taste

To Serve:

  • jasmine rice or brown rice
  • chopped cashews
  • toasted coconut
  • chopped cilantro

Instructions
 

  • Mix together the yogurt, tikka masala, pepper, and cilantro. Add the chicken, cover, and refrigerate overnight. If you do not have time for that, you can let it sit at room temperature for 1 hour.
    Creamy chicken salad with herbs in a stainless steel colander, ready to serve or chill.
  • Melt the coconut oil over a medium high heat in a sauté pan. Add the red onion and sauté until soft and translucent, about 5 minutes.
    Sautéed chopped red onions in a black frying pan for cooking or recipe preparation.
  • Make a well in the middle of the onions and add the turmeric, fennel seeds, cumin seeds, and curry powder. Stir around in the pan for 45 seconds. You will be able to smell the spices.
    Sautéing chopped onions with turmeric and spices in a frying pan for flavorful cooking.
  • Add the tomatoes to the pan. Lower the heat to medium and simmer for about 8 minutes, stirring frequently.
    Sautéed onions and garlic with tomato sauce in a skillet.
  • Take the tomato and onion mixture out of the pan and puree using a food processor, blender, or immersion blender. Add the puree back to the sauté pan.
    Rich homemade meat sauce for pasta in a white bowl, ready to serve.
  • Drain the chicken from the marinade. Add to the pan. Cook the chicken over medium-high heat for 8 to 10 minutes, or until the chicken is cooked through.
    Savory beef and mushroom stroganoff cooking in a skillet with creamy sauce.
  • Stir in the chicken stock and simmer for another 10 minutes.
    Cream being poured into spicy chicken curry in a skillet, flavorful and savory dish.
  • Toast the cumin in a separate, small sauté pan for about 30 seconds or until you can smell it. It really brings out the flavor, so it is worth the extra step. Add the cumin, tikka masala, nutmeg, and cinnamon to the pan with the chicken.
    Savory chicken curry cooking in a skillet with rich spices and herbs.
  • Add the heavy cream to the pan and simmer for about 5 minutes.
    Cream being poured into spicy chicken curry in a skillet, creating a rich sauce.
  • Serve the chicken curry over cooked rice. Serve with chopped cashews, chopped cilantro, and toasted coconut for garnish.
    Creamy chicken curry served over white rice with mixed greens on the side, perfect for a comforting meal.

Nutrition

Calories: 426kcalCarbohydrates: 27gProtein: 24gFat: 25gSaturated Fat: 14gSodium: 252mgFiber: 3g
Keyword Easy Indian Chicken Curry
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