Welcome to QuickThali.in – your go-to destination for delicious and easy-to-make Indian recipes! Today, we bring you a classic Indian Chicken Curry recipe that will leave your taste buds tingling with joy. This flavourful curry is packed with aromatic spices, tender chicken, and a creamy coconut yogurt base. Whether you’re a seasoned cook or a beginner, this recipe is simple yet delightful.

What is Indian Chicken Curry?

Indian Chicken Curry is a popular dish from the Indian subcontinent where chicken is cooked in a rich, spiced tomato-based gravy. The curry is typically made with ingredients like curry powder, cinnamon, ginger, garlic, and a variety of other spices, which contribute to its unique taste. This curry is creamy, flavourful, and pairs perfectly with rice or naan.

Ingredients for Indian Chicken Curry

Step-by-Step Preparation and Cooking Process

1. Prepare the Ingredients:
   Start by chopping the onion and mincing the garlic. Cut the chicken breasts into bite-sized pieces. Set everything aside to make the cooking process smooth.
2. Sauté the Onion:
   Heat 3 tablespoons of olive oil in a large skillet or pan over medium heat. Add the chopped onion and sauté it until it turns lightly browned and soft. This will enhance the flavor of the curry base.
3. Add Garlic and Spices:
   Add the minced garlic, curry powder, ground cinnamon, paprika, bay leaf, grated ginger, white sugar, and salt to the pan. Stir well to ensure that the spices coat the onions and garlic evenly. Continue stirring for about 2 minutes, allowing the spices to release their aromas.
4. Cook the Chicken:
   Add the diced chicken breast pieces to the skillet and cook for about 5 minutes, stirring occasionally, until the chicken is browned on all sides.
5. Add Tomato Paste, Yogurt, and Coconut Milk:
   Stir in 1 tablespoon of tomato paste, 1 cup of plain yogurt, and ¾ cup of coconut milk. Mix everything well and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for 20 to 25 minutes, or until the chicken is fully cooked and tender.
6. Finishing Touches:
   Once the chicken is cooked, remove the bay leaf from the curry. Stir in the freshly squeezed lemon juice and cayenne pepper (if using for extra heat). Let the curry simmer for another 5 minutes to blend the flavours.
7. Serve and Enjoy:
   Serve your Indian Chicken Curry hot with freshly cooked basmati rice or naan bread. Garnish with fresh coriander if desired.

Health Benefits of Indian Chicken Curry

• Rich in Protein: Chicken is a great source of lean protein, which helps in building and repairing body tissues.
• Packed with Antioxidants: Spices like cinnamon, ginger, and turmeric have antioxidant properties that help fight free radicals in the body.
• Digestive Health: Ingredients like ginger and garlic are known to support healthy digestion and reduce bloating.
• Anti-inflammatory: The spices used in the curry, especially turmeric and cinnamon, have anti-inflammatory properties that can help reduce inflammation in the body.

Calorie Count (Per Serving)

• Calories: 313 kcal
• Fat: 22g
• Carbohydrates: 14g
• Protein: 19g

How to Serve Indian Chicken Curry

Indian Chicken Curry is best enjoyed with a side of basmati rice, which helps balance the rich, creamy texture of the curry. You can also serve it with naan or roti for an authentic experience. For added freshness, garnish with chopped cilantro (coriander leaves) and a wedge of lemon.

Who Should Eat Indian Chicken Curry?

• Adults and children (above 3 years old): This recipe is suitable for all ages, except for people with specific dietary restrictions or food allergies.
• Those looking for a high-protein meal: The chicken in this recipe provides a substantial amount of protein, making it ideal for those looking to boost their protein intake.
• Health-conscious individuals: This recipe is rich in healthy fats (from olive oil and coconut milk) and includes antioxidant-rich spices, making it a healthy option.

Who Should Not Eat Indian Chicken Curry?

• People with allergies to specific ingredients: If you have an allergy to chicken, coconut, or dairy (in yogurt), this recipe may not be suitable for you. You can modify the recipe to suit your dietary needs by using substitutes.
• Those with sensitive stomachs: If you’re sensitive to spicy foods, the cayenne pepper can be omitted to reduce the heat.
• People with high cholesterol: While the recipe uses olive oil, coconut milk can be high in saturated fats. If you have high cholesterol, it is recommended to use low-fat yogurt and reduce or omit the coconut milk.

When Should You Eat Indian Chicken Curry?

• Lunch or Dinner: Indian Chicken Curry is a filling and flavorful dish that makes a perfect main course for lunch or dinner.
• Post-Workout Meal: The high-protein content in chicken makes it a great choice after a workout for muscle recovery.

How to Store Indian Chicken Curry

• Refrigeration: Allow the curry to cool completely before storing it in an airtight container. It can be refrigerated for up to 4 days.
• Freezing: You can freeze the curry for up to 1 month. To reheat, thaw overnight in the refrigerator and reheat on the stove or in the microwave.

FAQs About Indian Chicken Curry

1. Can I make Indian Chicken Curry without coconut milk?

Yes, you can substitute coconut milk with heavy cream or reduce the amount of yogurt for a lighter option.

2. Is Indian Chicken Curry spicy?

It can be spicy depending on the amount of cayenne pepper you use. If you prefer a milder curry, you can omit the cayenne pepper.

3. Can I use chicken thighs instead of chicken breasts?

Yes, you can use boneless, skinless chicken thighs instead of chicken breasts. They will add extra flavor and tenderness to the curry.

4. What can I serve with Indian Chicken Curry?

This curry pairs well with basmati rice, naan bread, or even quinoa. For a healthier option, you can serve it with steamed vegetables.

5. Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Brown the chicken and sauté the onions and spices before transferring everything into the slow cooker. Cook on low for 4-6 hours.