Indian Chicken Curry

Indian chicken curry over basmati rice in a bowl, with a little cilantro on the side.

Tender chicken simmered in a deep, warmly-spiced sauce with over-the-top flavor makes this Indian Chicken Curry a perfect, comforting meal!


  • 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


  1. 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. 
  2. 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.
  3. 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.
  4. 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.