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I adore this easy Indian chicken curry recipe from Goa! It's a complete weeknight dinner solution, and it's so tasty.
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TL;DR
Usually, this Indian chicken curry is ready within 25 minutes, and it's flavorful, filling, and so comforting at the same time! One of the Indian dishes that helped me get into Indian food was this quick and easy chicken curry.
My mother-in-law was so kind to share this Indian chicken curry recipe with us, and of course, her recipe is the best! So, if you are a person who grew up with non-spicy food, then this chicken curry will surely be your next favorite.
![Easy Indian Chicken Curry Recipe - how to make chicken curry with coconut milk [One-Pot+VIDEO] www.MasalaHerb.com](https://www.masalaherb.com/wp-content/uploads/2013/10/Easy-Indian-Chicken-Curry-Recipe-how-to-make-chicken-curry-with-coconut-milk-2.jpg)
📖 Recipe
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Easy Indian Chicken Curry Recipe
Ingredients
- 1-2 Tablespoon Oil
- 1 Onion sliced
- 1 Tomato diced
- 1 Tablespoon Ginger + Garlic *see Notes
- 1 pound Chicken Cut-Up aka chicken curry cuts, about ½ of a small Chicken
- 1 ½ cup Coconut Milk
- 1 cup Broth
- 3 Tablespoon Garam Masala
- ¼ Teaspoon Black Pepper Ground
- Salt to taste
- Juice of one Lime
- Cilantro Fresh aka Coriander greens
Instructions
- Add the oil to a cooking pot and heat up. Throw in the sliced onion. Stir fry for a minute or until the onion turns a bit translucent. Then add the Tomato and stir fry as well.
- Reduce the heat and add the ginger garlic and stir cook for a few seconds on low heat so that the contents of the pot get mixed up.
- Add your chicken pieces and stir fry for another 2-3 minutes.
- Pour in the Coconut milk.
- Add the garam masala and black pepper. Mix everything well.
- Cook on slow heat (slow so that it doesn't curdle) for about 15 minutes uncovered or until the curry has reduced and thickened and the chicken has cooked and the flavors have incorporated.
- Take off from the heat and add the juice of one lime into the curry before serving still hot.
- Garnish with cilantro.
- See below the recipe for serving suggestions.
Notes
- Use Ginger & Garlic Paste or finely chopped ginger + garlic (ratio of ⅓ ginger and ⅔ garlic). That way it will mix into the curry properly, emulsify and help thicken the curry.
Nutrition
Tips
You can add potatoes cut into wedges to enrich this curry. Peel your potatoes, cut them up, and add them to the raw curry with the chicken cuts. They will cook through fast in the curry.
My mother-in-law would sometimes add boiled eggs at the end just before serving the curry. I like the addition of this protein in this curry.
Leftovers taste extra yummy the next day.
Storing
You can freeze this chicken curry easily by placing the curry with the chicken pieces into a freezer-friendly container. Then you just need to defrost the chicken curry and reheat it again on the stovetop or microwave.
You will realize that it's easier to heat again this chicken curry, as the chicken is still on the bone and doesn't get that tough when reheated.
Chicken curry can last for about 5 days in the fridge; however, try to consume it before 3 days are over. In fact, storing the chicken curry in the fridge and reheating it is beneficial because the chicken curry tends to gain more flavors when sitting in the fridge and being reheated.
![Easy Indian Chicken Curry Recipe - how to make chicken curry with coconut milk [One-Pot+VIDEO] www.MasalaHerb.com](https://www.masalaherb.com/wp-content/uploads/2013/10/Easy-Indian-Chicken-Curry-Recipe-how-to-make-chicken-curry-with-coconut-milk-3.jpg)