By Laurel Perry
Updated Jan 31, 2025
Chicken curry is one of my favorite takeout dishes. Tender cubes of chicken dressed in a creamy, richly-spiced sauce with just the right amount of heat is such a good comfort food. Making my favorite Indian chicken curry at home is so simple with this one-pot recipe. There are quite a few ingredients, but the method is simple, and the whole thing comes together very quickly. I love making this simple curry at home!
If you love Indian takeout as much as I do, then I guarantee this chicken curry recipe will be a hit at your house. My kids are finally getting old enough to start trying new foods, and even they loved this richly-spiced curry– total mom win! I hope you love it, too!
What’s in This Chicken Curry Recipe?
- Oil : Coconut oil adds a nice flavor, but can be substituted for any oil you prefer.
- Onion + Garlic: Create a savory base of flavor for the sauce.
- Ginger: Fresh ginger adds a pleasantly spicy flavor to the sauce.
- Tomato Paste: Adds depth and umami flavor to the sauce.
- Seasonings : Curry powder and garam masala are two classic Indian spice mixes that infuse this curry with rich flavor and help to impart that classic red-orange color.
- Broth: Low-sodium chicken broth adds umami flavor and moisture to the sauce. Vegetable broth also works well.
- Bay Leaf: Adds a light herbal flavor that enhances the overall flavor of the sauce.
- Yogurt: Plain Greek yogurt makes the sauce thick, rich, and creamy.
- Chicken: I like boneless, skinless chicken breasts, but thighs also work.
- Rice: Basmati rice is the classic choice to accompany this rich chicken curry.
Tips for Success
- If you only have one of the spice mixes, that’s ok. The recipe will still work with just one, but I recommend using curry powder for color.
- If the yogurt curdles when you add it to the curry, try mixing a bit of the hot curry with the yogurt in a small bowl, then stirring that back into the larger pot of curry to temper the yogurt. Stir constantly.
How to Store and Reheat
Store leftover chicken curry in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat, stirring frequently, until warmed through.
Serving Suggestions
This chicken curry recipe is a complete meal all by itself, but I like to serve it with some homemade naan bread to scoop up all that extra sauce!
Ingredients1x2x3x
- ▢ 2 tablespoons coconut oil
- ▢ 1 onion diced
- ▢ 4 cloves garlic minced
- ▢ 1 tablespoon minced fresh ginger
- ▢ 2 tablespoons tomato paste
- ▢ 2 teaspoons curry powder
- ▢ 1 teaspoon garam masala
- ▢ ½ teaspoon kosher salt more to taste
- ▢ ¼ teaspoon ground black pepper
- ▢ 1 cup low-sodium chicken broth
- ▢ 1 bay leaf
- ▢ ¾ cup plain Greek yogurt
- ▢ 1½ pounds boneless, skinless chicken breasts cut into 1-inch pieces
- ▢ 3 cups cooked Basmati rice for serving
- ▢ Fresh cilantro optional, for garnish
Video
Instructions
- Heat the oil in a wide skillet with high sides over medium heat. Add in the onion and cook until golden, about 10 minutes 2 tablespoons coconut oil, 1 onion
- Stir in the garlic, ginger, tomato paste, curry powder, garam masala, salt, and pepper. Cook, stirring, until fragrant, about 1-2 minutes. 4 cloves garlic, 1 tablespoon minced fresh ginger, 2 tablespoons tomato paste, 2 teaspoons curry powder, 1 teaspoon garam masala, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Add in the chicken broth and bay leaf. Stir and scrape up any browned bits from the bottom of the pan. 1 cup low-sodium chicken broth, 1 bay leaf
- Add in the Greek yogurt and chicken. Stir and bring the mixture to a low boil. Cover, reduce to a simmer, and cook until the chicken is done, about 8-10 minutes. Stir the mixture occasionally as it cooks to prevent sticking. ¾ cup plain Greek yogurt, 1½ pounds boneless, skinless chicken breasts
- Serve hot with rice and cilantro. 3 cups cooked Basmati rice, Fresh cilantro
Becky’s Tips
- For a spicier curry, add in ¼ to ½ teaspoon cayenne in step 2.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Chicken Curry Step by Step
Heat 2 tablespoons of coconut oil in a wide skillet with high sides over medium heat. Add in 1 diced onion and cook until golden, about 10 minutes.
Stir in 4 cloves of minced garlic, 1 tablespoon of minced fresh ginger, 2 tablespoons of tomato paste, 2 teaspoons of curry powder, 1 teaspoon of garam masala, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Cook, stirring, until fragrant, about 1-2 minutes.
Add in 1 cup of low-sodium chicken broth and 1 bay leaf. Stir and scrape up any browned bits from the bottom of the pan.
Add in ¾ cup of plain Greek yogurt and 1½ pounds of boneless, skinless chicken breasts cut into 1-inch pieces. Stir and bring the mixture to a low boil. Cover, reduce to a simmer, and cook until the chicken is done, about 8-10 minutes. Stir the mixture occasionally as it cooks to prevent sticking. Serve hot with 3 cups of cooked Basmati rice and fresh cilantro, if desired.
More Chicken Recipes to Try!
Creamy Chicken Soup
Healthy Almond Milk Chicken Curry (Dairy Free)
Creamy Chicken Tortilla Soup
Curry Chicken Hand Pies
Chicken Curry Recipe
Ingredients
- 2 tablespoons coconut oil
- 1 onion diced
- 4 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 2 tablespoons tomato paste
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- ½ teaspoon kosher salt more to taste
- ¼ teaspoon ground black pepper
- 1 cup low-sodium chicken broth
- 1 bay leaf
- ¾ cup plain Greek yogurt
- 1½ pounds boneless, skinless chicken breasts cut into 1-inch pieces
- 3 cups cooked Basmati rice for serving
- Fresh cilantro optional, for garnish
Instructions
- Heat the oil in a wide skillet with high sides over medium heat. Add in the onion and cook until golden, about 10 minutes 2 tablespoons coconut oil, 1 onion
- Stir in the garlic, ginger, tomato paste, curry powder, garam masala, salt, and pepper. Cook, stirring, until fragrant, about 1-2 minutes. 4 cloves garlic, 1 tablespoon minced fresh ginger, 2 tablespoons tomato paste, 2 teaspoons curry powder, 1 teaspoon garam masala, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Add in the chicken broth and bay leaf. Stir and scrape up any browned bits from the bottom of the pan. 1 cup low-sodium chicken broth, 1 bay leaf
- Add in the Greek yogurt and chicken. Stir and bring the mixture to a low boil. Cover, reduce to a simmer, and cook until the chicken is done, about 8-10 minutes. Stir the mixture occasionally as it cooks to prevent sticking. ¾ cup plain Greek yogurt, 1½ pounds boneless, skinless chicken breasts
- Serve hot with rice and cilantro. 3 cups cooked Basmati rice, Fresh cilantro
Video
Notes
- For a spicier curry, add in ¼ to ½ teaspoon cayenne in step 2.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
