The Best Indian Chicken Curry Recipe - Flavorful & 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
• ¼ 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
• ½ teaspoon cayenne pepper
• ¼ teaspoon ground cloves
• ¼ 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 sauté till onions are see through.
5. Add ginger, salt, turmeric, cumin, paprika, fennel, pepper, cayenne, cloves and cinnamon, and sauté a few more minutes.
6. Add crushed tomatoes and sauté on low for 20 minutes.
7. Add Chopped or shredded chicken and sauté 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!

Recipe Tools

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!

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