Easy Indian Chicken Curry

    1 hour 15 mins

    This chicken curry recipe is a great dinner. The chicken thighs make it very soft and melt in your mouth! It's so easy to make too. Serve with rice, puri, naan or chappati.

    83 people made this

    Serves: 4 

    • 3 tablespoons vegetable oil
    • 4 boneless, skinless chicken thighs, cut into bite-size pieces
    • 1 large white onion, finely diced
    • 2 tablespoons ginger garlic paste
    • 2 tablespoons curry powder
    • 3cm cinnamon stick, broken into pieces
    • 8 whole green cardamom pods
    • 4 bay leaves
    • 6 whole cloves
    • 1 tablespoon chilli flakes, or to taste
    • 15 whole black peppercorns
    • 2 teaspoons coriander seeds

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Heat oil in a small saucepan over medium heat.
    2. Add chicken, onion and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, chilli flakes, black peppercorns and coriander seeds.
    3. Cover and simmer for about 30 minutes stirring occasionally. At this point the gravy will be runny, if you want to thicken remove lid and cook until liquid is reduced.

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    Reviews and ratings
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    Reviews in English (67)


    I restrained myself from modifying the ingredients due to the reviews (I always modify everything). Glad I did! My husband is from India, and he is picky about his food. Boy was I tempted to use garam masala (that my husband's Mom made) instead of the curry powder (real indian curries never use curry powder, please!). Well my husband loved this, said it tasted like his Mom's. The only thing I did different was I cooked it more traditionally-I browned the onions in oil first, then added the ginger garlic, then the spices, stirred it for a couple minutes, then proceeded with the chicken and continued. It did need a little water added to it. Thanks for the easy recipe!  -  26 Sep 2005  (Review from Allrecipes US | Canada)


    Really great for those who love spicy food. Easy, too -- in fact the only difficult part is having the ingredients. I couldn't find the cardamom pods, so I used 3 Tbs. Madras Tamarind Hot Curry (purchased at Cost Plus) and it came out great. Also added more red pepper (we like it HOT!) and a few grinds of sea salt. Since I planned to use a slow cooker after heating the oil and combining the ingredients, I reduced the oil by half. After putting the mixture in the cooker, I added about 4 ounces of chicken stock and let it cook for around 2 hours. Really tasty served over basmati rice. Thanks for the great recipe!  -  25 Sep 2003  (Review from Allrecipes US | Canada)


    I am eating and typing at the same time. THIS IS FABULOUS! I had to improvise with a couple of ingredients like the ginger garlic paste (I used pickled ginger and minced garlic) and I had no Bay leaves at all, but it doesn't seem to be lacking. We are a family of salt lovers, however, so next time I will salt the chicken first.Keep a beverage nearby because the spices 'sneak' up on you. WONDERFUL & EASY  -  11 Mar 2003  (Review from Allrecipes US | Canada)