Name: Indian chicken curry
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 4 chicken breasts; 1 tbsp cumin; 1 tbsp ground turmeric; 1 tsbp ground coriander; 1 tsp garlic powder; 1 tsp salt; 1 onion (chopped finely); 1 tsbp ginger-garlic paste (or 2 cloves minced garlic and 2 cm grated, fresh ginger); 4 tomatoes or 1x 400g can chopped tomatoes; 1 400 ml can coconut milk; 1/2 lime; 2 tsbps olive oil or coconut oil; fresh cilantro (chopped finely); fresh mint (chopped finely); grated coconut; fresh chillies (chopped finely); crushed peanuts; Jasmine or Basmati rice; whole wheat chapatis or naan

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Indian coconut chicken curry — _{Photo credit: Sarah Miguet Cadet}

If you’ve been looking for the ultimate Indian chicken curry recipe, look no further.

I must have spent over a year trying out different types of chicken curry recipes. Marinated in yogurt overnight, not marinated, marinated in lemon, braised in coconut milk, coconut cream, chicken breast, chicken legs….the list is literally endless!

But after many attempts, I’ve finally found an Indian chicken curry recipe that I love.

Why?

Because I basically took all of the things I liked from every recipe I tried, then put them to use to create a simple, delicious, and most importantly -easy- recipe that I don’t actually mind eating once a week.

Indian coconut chicken curry recipe — _{Photo credit: Sarah Miguet Cadet}

Why I love this Indian chicken curry recipe (and why you will too):

You can make it in just one pot (which means less time doing dishes, more time drinking wine)
You don’t need to marinate the chicken (because sometimes your brain just can’t think that far ahead)
It uses chicken breasts instead of legs, so it cooks up very quickly
You can adjust how saucy you want it to be by adding more or less coconut milk. If you’re serving it over rice: extra sauce! If you’re serving it with chapati or on top of a salad, less sauce!
You can easily upgrade or downgrade the spiciness to adapt this recipe to a kid-friendly meal. Personally, I don’t add any chili pepper to the spice mix and instead, add loads of freshly-chopped red and green chili peppers on top right before serving. It’s a win-win situation for the parents and the kids.
In terms of toppings, you can personalize this recipe endlessly! Add grated coconut, add crushed peanuts. More chilies! Less chilies! More coriander! Mint! Lime! Coconut yogurt! Fresh tomatoes! Whatever you love, add it on top! It will only make you happier.

If I’m truly honest, I make this chicken once a week. I often make a big batch so that we can eat it for at least two meals. (Meaning, once again, more free time for wine-drinking, score!)

Coconut chicken curry and chapatis — _{Photo credit: Sarah Miguet Cadet}

What should you serve chicken curry with?

I love to serve this coconut chicken curry on top of white Basmati rice. Sometimes I’ll add some coriander stalks or cardamom pods to the water in order to delicately flavor the rice.

Another great thing to serve it with is chapatis, also known as roti. If you’re looking for a simple recipe and how-to, I’ve got one right here! Check out my whole-wheat chapati recipe + guide.

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5 from 1 vote