The Best Indian Chicken Curry Recipe – Flavorful Nourishing and Satisfying

This Indian Chicken Curry is a little spicy, a little sour, a hint sweet and so good served over rice. I am not Indian, but this warm protein packed nourishing meal is full of flavor and satisfies the whole family!

I like making Indian Chicken Curry for lunch… My teenagers come home from school and have a nice hot satisfying meal to see them through the rest of their day!

Ingredients:

Simple ingredients combine wonderful flavors for layers of flavor. Indian spices that are both sweet and spicy!

• 2 cooked large chicken breasts
• 1/4 cup Coconut Oil
• 2 onions diced
• 1 tablespoon chopped garlic
• 1.5 tablespoon fresh grated Ginger Root
• 1 teaspoon pink himalayan salt
• 1 teaspoon turmeric
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon fennel seeds
• pepper to taste
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1 15 oz can crushed tomatoes
• 1.5 cups plain greek yogurt
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lemon juice
• Cooked Rice (Use your favorite kind!)

Instructions

1. Cook your chicken breasts (I just roast a chicken)
2. Dice 2 large onions into small pieces
3. Chop garlic small
4. To a large skillet add Coconut Oil, Onions and garlic and saute till onions are see through.
5. Add ginger, salt, turmeric, cumin, paprika, fennel, pepper, cayenne, cloves and cinnamon, and saute a few more minutes.
6. Add crushed tomatoes and saute on low for 20 minutes.
7. Add Chopped or shredded chicken and saute 5 minutes.
8. Add plain greek yogurt and stir in till blended well.
9. Add half cilantro and lemon juice!

How To Serve:

Serve hot on your favorite rice (I Use brown rice.) Garnish with fresh cilantro, and Enjoy! Indian Curry goes wonderful with a fruit salad, or homemade bread too!

Tool You Will Need

Tool to make Indian Chicken Curry include a sharp knife for chopping onions, cilantro, garlic and chicken. Or consider a food processor for chopping onions! I also use a big stainless skillet and spatula to cook this dish. I always cook rice in a rice cooker simply because it’s easier, and takes almost no effort. And last, but not least, measuring spoons for spices!