Simple Chicken Curry
A warm, comforting bowl of tender chicken simmered in a spiced onion-tomato gravy. This home-style curry uses basic pantry spices to build deep flavor, making it perfect for a weeknight dinner paired with steamed rice or roti.
For 4 servings
- prep
Prep the ingredients.
Wash the chicken pieces and pat them dry. Finely chop the onions and tomatoes. Slit the green chilies lengthwise. Have all the spices measured and ready.
- saute · ~10 min
Fry the onions until golden brown.
1.Heat 3 tbsp oil in a heavy-bottomed pan over medium heat.2.Add the chopped onions and sauté, stirring occasionally, until they turn deep golden brown (8-10 min).TIPDon't rush the onions — the deep colour gives the curry its rich base. - saute · ~8 min
Cook the ginger-garlic paste and tomatoes.
1.Add 1 tbsp ginger-garlic paste and sauté until the raw smell fades (1 min).2.Add the chopped tomatoes and slit green chilies. Cook until the tomatoes turn soft and mushy (5-7 min).TIPMash the tomatoes with the back of your spoon to help them break down into a paste. - saute · ~1 min
Bloom the dry spices.
1.Lower the heat. Add 1 pinch turmeric powder, 1 tsp red chili powder, 1 tbsp coriander powder, and 1 tsp cumin powder.2.Sauté the spices for 30-40 seconds until fragrant. If the mixture sticks, add a splash of water.TIPKeep the heat low — dry spices burn easily and turn bitter. - simmer · ~25 min
Brown the chicken and simmer in gravy.
1.Add the chicken pieces and 0.5 tsp salt to the pan. Sauté for 2-3 minutes until the chicken is lightly browned.2.Pour in 1 cup water, stir well, and bring to a boil.3.Reduce heat to low, cover, and simmer for 20-25 minutes. Stir once or twice to prevent sticking.TIPBone-in pieces add more flavor than boneless. Simmer gently — aggressive boiling toughens the meat. - mix · ~2 min
Finish with garam masala.
Once the chicken is tender and the oil separates from the gravy, sprinkle the garam masala on top. Stir gently and simmer uncovered for 2 more minutes.
- garnish
Garnish with fresh coriander leaves and serve.
Turn off the heat. Sprinkle chopped coriander leaves over the curry. Serve hot with steamed rice or roti.
TIPLet the curry rest for 5 minutes before serving — the flavors settle and deepen.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Bone-in chicken adds richness; simmer gently to keep it tender.
- 2Fry onions until deep golden for a sweet, complex flavor base.
- 3Bloom spices on low heat for 30 seconds to avoid bitterness.
- 4Mash tomatoes while cooking to help them break down into a smooth paste.
- 5Let curry rest 5 minutes before serving so flavors meld.
- 6Leftover curry tastes even better the next day; refrigerate in an airtight container.
Adapt it for your goals.
Low-oil
Reduce oil to 1 tbsp and dry-sauté the onions with a splash of water after they soften. The curry will be lighter but still flavorful.
high proteinHigh-protein
Swap chicken thighs for breast meat and add a handful of boiled chickpeas or paneer cubes in the last 5 minutes for extra protein.
jainJain
Omit onion and garlic; use asafoetida (hing) to mimic savory depth. Replace ginger-garlic paste with ginger and a pinch of asafoetida.
dairy freeDairy-free
Replace water with full-fat coconut milk for a creamy, dairy-free gravy that adds subtle sweetness.
extra spicyExtra-spicy
Double the red chili powder and add 1/2 tsp cayenne; finish with a squeeze of lemon to brighten the heat.
Why this is on our healthy list.
Rich in Lean Protein
Chicken provides high-quality protein essential for muscle repair and satiety; bone-in cuts also contribute collagen.
Anti-Inflammatory Spices
Turmeric and ginger contain curcumin and gingerol, known for their anti-inflammatory properties.
Low in Added Sugar
This savory curry contains no added sugar, relying on onions and tomatoes for natural sweetness.
Digestive Support
Cumin and coriander powder aid digestion and can help reduce bloating.
Frequently asked questions
Yes, but reduce simmering time to 12-15 minutes to prevent dryness. Bone-in pieces add more flavor and tenderness.
