Chicken Curry Recipe

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Chicken Curry Recipe

Chicken Curry Recipe

Check out our new and amazing Chicken Curry Recipe! If you’ve been searching for a delicious Chicken Curry Recipe, then you don’t have to search any longer! With this recipe, you will be able to please both your friends and family to some amazing Chicken Curry! This recipe serves anywhere from four to six people, so you should be able to at least feed your family without doubling ingredients! If you like this recipe, try some of our other great chicken recipes! Like our great Chicken Fritters!

Not enough chicken for you? In that case, check out this cookbook with enough chicken recipes for you to have a new way to cook chicken each day of the year!

Chicken Curry Recipe

Chicken Curry Recipe

5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 - 6


  • 2 tablespoons peanut or canola oil
  • 1 medium finely chopped red onion
  • 1 teaspoon cumin seeds
  • 2 bay leaves
  • 1 14.5- ounce can whole plum tomatoes
  • 5 cloves garlic
  • 1 1/2 - inch peeled and roughly chopped piece ginger
  • 4 dried arbol chiles with the stems removed
  • 1/2 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 2 pounds skinless boneless chicken thighs, fat trimmed and halved
  • 2 medium red-skinned potatoes cut into 1-inch cubes
  • 1 teaspoon honey
  • Kosher salt
  • 2 tablespoons plain whole-milk yogurt preferably Greek
  • Pinch of garam masala
  • Chopped fresh cilantro
  • Cooked basmati rice


  • Toast cumin. Heat oil in large pot on medium heat until it shimmers. Take cumin seeds and sprinkle in. Stir. They should darken slightly
  • Caramelize onion. Immediately add red onion and bay leaves to pot. Cook and stir often, until dark chestnut brown. Around 12 - 15 minutes.
  • Make tomato base. While onion is cooking, drain juice from tomatoes into a measuring cup to set aside. Puree tomatoes, ginger, garlic, chiles, paprika and turmeric in a food processor.
  • Saute the base. Add tomato base to onion mixture. Cook and stir until paste-like. About 10 minutes. When it starts sticking to the bottom, add potatoes and chicken. Cook and stir until sauce clings to meat and potatoes, and chicken is opaque.
  • Simmer the curry. Add honey to tomato juice set aside earlier and add enough water to make 1 1/2 cups of liquid. Pour into the pot. Season with salt and bring to a boil, reduce heat to medium low to let simmer. Make sure it is uncovered and stir occasionally. Simmer until potatoes are tender and sauce is think, about 25 - 30 minutes.
  • Adjust seasoning. Gently stir yogurt in curry. Taste for seasoning, if necessary. Sprinkle with garam masala and serve on rice. Top with cilantro.

Nutrition facts are provided as a courtesy.

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