Looking for a rich, flavorful, and aromatic chicken curry recipe? This Indian-inspired creamy chicken curry combines tender chicken with a velvety sauce infused with fragrant spices. Perfectly paired with freshly made naan or steamed basmati rice, this dish will transport your taste buds straight to the heart of India.

What is Creamy Chicken Curry?

Creamy chicken curry is a dish originating from the Indian subcontinent, characterized by chicken cooked in a rich, spiced sauce. This recipe features a blend of classic Indian spices such as curry powder, cinnamon, and paprika, combined with yogurt and coconut milk to create a luxurious, creamy texture.

Why This Recipe Stands Out

• Authentic Flavors: A blend of spices for a bold, traditional taste.
• Creamy Sauce: Yogurt and coconut milk create a velvety texture.
• Easy to Customize: Adjust the spice level to suit your preference.

Ingredients

• 3 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• ½ teaspoon grated fresh ginger root
• ½ teaspoon white sugar
• Salt to taste
• 2 skinless, boneless chicken breasts, cut into bite-sized pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• ¾ cup coconut milk
• ½ lemon, juiced
• ½ teaspoon cayenne pepper

How To make

1. Prepare the Base: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until golden brown and caramelized.
2. Infuse the Spices: Stir in the garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar, and salt. Cook for about 2 minutes, allowing the spices to bloom and release their aroma.
3. Add the Chicken: Toss in the chicken pieces, ensuring they are evenly coated with the spice mixture. Stir in the tomato paste to deepen the flavor and color.
4. Create the Sauce: Pour in the yogurt and coconut milk, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Simmer for 20 to 25 minutes, stirring occasionally, until the chicken is tender and the sauce thickens.
5. Finish with a Zesty Kick: Remove the bay leaf. Stir in the lemon juice and cayenne pepper for a touch of acidity and heat. Let it simmer for another 5 minutes before serving.

Serving Suggestions

Serve your creamy chicken curry over fluffy basmati or jasmine rice. Pair with warm naan bread to scoop up the luscious sauce.

Storage Tips

Cool the curry completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

Pro Tips

• Spice Control: Adjust cayenne pepper to make it milder or spicier.
• Add Depth: A splash of coconut cream can enhance the richness.
• Garnish: Sprinkle fresh cilantro for a burst of freshness.

FAQs

1. Can I use bone-in chicken for this recipe?

Absolutely! Bone-in chicken adds extra flavor to the curry. Just adjust the cooking time to ensure the chicken is fully cooked.

2. What can I use instead of coconut milk?

You can substitute heavy cream or cashew cream for coconut milk if preferred.

3. Is this recipe freezer-friendly?

Yes! Allow the curry to cool completely before freezing. Store in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

4. Can I make this curry vegetarian?

Yes, swap the chicken for tofu, chickpeas, or a mix of vegetables like potatoes, cauliflower, and peas.

Simple Creamy Chicken Curry Recipe

Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Servings: 4

Ingredients

• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• ½ teaspoon grated fresh ginger root
• ½ teaspoon white sugar
• Salt to taste
• 2 skinless, boneless chicken breasts, diced
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• ¾ cup coconut milk
• ½ lemon, juiced
• ½ teaspoon cayenne pepper

Directions

1. Heat olive oil in a skillet and sauté the onion until golden.
2. Add garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar, and salt. Cook for 2 minutes.
3. Stir in chicken pieces and tomato paste. Cook for 3 minutes.
4. Mix in yogurt and coconut milk. Simmer for 20 to 25 minutes.
5. Remove bay leaf, add lemon juice and cayenne pepper, and cook for 5 more minutes.
6. Serve hot with rice or naan.

Nutrition (Per Serving)

• Calories: 313
• Fat: 22g
• Carbs: 14g
• Protein: 19g