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