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 easy dinner recipe is loaded with protein, full of flavor, and satisfies the whole family!
I like making Indian Chicken Curry for lunch too… It’s super quick and easy. My teenagers come home from school and have a nice hot satisfying meal to see them through the rest of their day!
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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Chicken Curry – Fast & Easy Recipe
Ingredients
- 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 of crushed tomatoes
- 1.5 cups plain greek yogurt
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lemon juice
- Cooked Rice Use your favorite kind!
Instructions
- 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!
- Serve over rice!
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
2 comments
chey
I absolutely love curried chicken, and this recipe is a totally new version that I can’t wait to try. It sounds so delicious! Thank you for the inspiration!
juliea
Thanks Chey! We love chicken curry too… So much flavor and I love that this one is so healthy! You could also try it on cauliflower rice! (I serve with brown rice!)