Making chicken curry at home does not have to be complicated
If you’re craving a warm, comforting meal full of flavor and easy to make, this chicken curry recipe might become your kitchen go-to. With a blend of aromatic spices, tender pieces of chicken, and a rich, creamy sauce, this curry will surely please family and friends.
Chicken curry is one of those timeless dishes that brings warmth and satisfaction to any table. It combines savory and spicy notes with just the right hint of sweetness. What makes this recipe particularly appealing is its flexibility—you can adjust the spice level to suit your preferences and incorporate ingredients on hand.
Whether you’re a seasoned home cook or new to making curries, this recipe provides simple steps that ensure excellent results every time. Plus, it’s perfect for batch cooking; any leftovers can be refrigerated or frozen for a quick, delicious meal later on.
So grab your favorite spices and a pot, and let’s create a homemade chicken curry that’s rich, flavorful, and just right for cozy dinners or weekend gatherings. This is comfort food at its best, and you’re only a few steps away from an aromatic, satisfying bowl!
This simple way to make chicken curry at home is not what you would find in authentic Indian cooking. If you want to learn more about the various types of curry, check out my post here.
What Is Chicken Curry
Chicken curry is a savory dish featuring tender pieces of chicken simmered in a sauce made from a blend of spices, often combined with onions, garlic, ginger, tomatoes, and sometimes coconut milk or yogurt. The spices used in chicken curry vary by region but commonly include turmeric, cumin, coriander, and garam masala, creating a vibrant, aromatic flavor profile. The dish’s versatility allows for endless variations, from mild and creamy versions to hotter, more robust ones.
One reason chicken curry is so popular worldwide is its ability to adapt to different tastes and dietary preferences. It can be easily customized by adjusting the spice level or adding vegetables. Additionally, chicken curry is both satisfying and nourishing, offering a balance of protein and spices that make it a complete meal, especially when served with rice, naan, or flatbreads.
Its popularity also stems from its ability to embody comfort and tradition while being open to modern twists. Chicken curry has roots in many cultures, particularly South Asian cuisine, yet its appeal spans continents due to its rich flavors, heartiness, and adaptability to local ingredients.
Chicken Curry Recipe
Ingredients
- ½ cup all purpose flour unbleached
- salt & pepper to taste
- 3 whole chicken breasts boneless, halved or thighs
- 5 tablespoons butter unsalted
- 1 onion
- 2 cloves garlic
- 2 red bell peppers seeded and diced
- 3 tablespoons curry powder best quality
- 1 can stewed tomatoes
- 1 can coconut milk
- 1 dash Tabasco sauce
- 1 dash Worcestershire sauce
- ½ cup currants
Instructions
- Season the flour with salt & pepper and lightly coat the chicken with the mixture.
- Heat 3 tablespoons butter in a skillet over medium heat; add chicken and lightly brown on all sides. Remove chicken from the skillet and preheat oven to 350° F.
- Add the remaining two tablespoons of butter to the skillet and melt over medium heat. Add onions, garlic, peppers, and sauté, frequently stirring, until the veggies are soft (5-7 minutes).
- Stir in curry powder and cook for 2 minutes longer.
- Stir in tomatoes and coconut milk, heat to simmer, and season with Worcestershire sauce, Tabasco, and S&P to taste.
- Stir in currants & remove from heat.
- Arrange the sautéed chicken in a casserole dish and pour the curry sauce over the chicken bake covered until the chicken is tender, about 45 minutes.
- Serve over rice.
4 Responses
First pgh. “…. and preheat oven to ??
350 degrees F. Sorry Donna for that mistake. Fixed and thank you for bringing it to my attention.
Hello RG: What kind of red peppers did you use? Red bell peppers or some other kind of peppers?
Hi Jody, the peppers were red bell peppers. I’ll add that to the recipe. Thanks.