This Indian Chicken Curry is kind of a big deal, guys, ’cause it’s a copycat recipe from our one and only amazing local Indian restaurant, Masala Bay.
Yup – they gave us a recipe. Or, at least a version of a recipe, that is definitely not their exact, top secret recipe, full of special Indian ingredients and techniques. But, with one or two tiny tweaks, it’s pretty darn close if you ask me. I’m a self-proclaimed expert on the food at Masala Bay; half of my thoughts on a day-to-day basis are centered around their chicken curry and vegetable fritters. So, I can safely say, if you love curry from Indian restaurants, this recipe will meet your at-home curry needs.
spice, spice baby
Disclaimer: your spice cabinet is gonna get worked today. You can get every last one of the spices you need from the shop my mom and I own in Duck or online. Most importantly, just try to use new-ish spices and not ones that have been in the cabinet forever. Freshness makes all the difference.
OK, less talk, more curry. Here’s what’s loveable about this Indian chicken curry, aside from the deep, warm-your-insides, sauce and tender chicken: it’s, like, 4 steps. Brown some chicken, saute onions/garlic/ginger/spices, add tomatoes & chicken stock, and simmer. Bing bang boom – chicken curry for you. It smells awesome, it tastes amazing, and if somehow you have leftovers, it’s even better the next day. Joey and I inhale this with basmati rice and naan on the side. Ok friends, curry on. Hope you 💖 it!Print
Indian Chicken Curry
Tender chicken simmered in a deep, warmly-spiced sauce with over-the-top flavor makes this Indian Chicken Curry a perfect, comforting meal!
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Cuisine: Indian
- 3 T olive oil
- 3 t salt
- 1 1/2 lbs boneless chicken thighs or breasts, cut into 1 1/2″ chunks (I used chicken thighs, if you use breasts, simmer them for less time so they don’t dry out)
- 1 onion, diced
- 1 T ginger, minced
- 1 T garlic, minced
- 1 T Indian yellow curry
- 1 t turmeric
- 1 t ground coriander
- 1/2 t ground cumin
- 1 15oz can diced tomatoes
- 1/2 C chicken stock
- 1 1/2 t garam masala
- 1 T lemon juice
- chopped cilantro for garnish
- Heat 2 T of oil in a large skillet over medium high heat. Season the chicken with 2 t of salt. Brown the chicken on the outside for just a couple minutes, then transfer to a plate.
- Reduce the heat to medium and add the remaining tablespoon of oil. Add the onion and ginger and cook until soft, about 7 minutes. Add the Indian yellow curry, turmeric, coriander, cumin, and the garlic; cook, stirring, for about a minute.
- Stir in the remaining teaspoon of salt, the tomatoes with the juice from the can, and the chicken stock. Return the chicken to the pan. Sprinkle the garam masala over the top of everything, cover and simmer for about 20 minutes or until the chicken is cooked through.
- Stir in the lemon juice and sprinkle the cilantro on top. Serve over basmati rice.
The nutritional info is just for the curry, it does not include rice.
If you try this recipe, I would love to hear about it! Leave me a comment and/or post it on Instagram with #servingtonight!
P.S. Here’s another recipe for ya if you want to use up the rest of that Indian yellow curry powder: Roasted Veggie Bowls.