Indian Chicken Curry

why make this recipe

This Indian Chicken Curry is warm and mild. It uses yogurt and korma paste for a creamy sauce. It is quick to make and smells good. If you want other easy chicken ideas, try this five-ingredient crock pot chicken guide: easy crock pot chicken recipes.

introduction

This dish is simple and soft. The chicken stays tender from the yogurt. Cashews add a little cream and nutty taste. The steps are easy for a weeknight meal. The recipe uses common spices and store-bought korma paste to save time.

how to make Indian Chicken Curry

Marinate the chicken, cook the onion, then add the chicken and cashews. Keep the heat medium and stir so the sauce does not burn. Cook until the chicken is done and the sauce is smooth. For other warm, spiced chicken ideas, see this turmeric chicken soup example: anti-inflammatory turmeric chicken soup.

Ingredients :

• 500g chicken, diced
• 1 cup yogurt
• 2 tablespoons korma paste
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 inch ginger, grated
• 1/2 cup cashews
• 2 tablespoons cooking oil
• Salt to taste
• Fresh coriander for garnish

Directions :

1. In a bowl, mix the yogurt and korma paste. Add the diced chicken and marinate for at least 30 minutes.
2. Heat oil in a pan over medium heat. Add chopped onion and sauté until golden.
3. Add minced garlic and grated ginger, cooking for an additional minute.
4. Add the marinated chicken to the pan, cooking until it is done.
5. Stir in the cashews and mix well.
6. Season with salt to taste and cook for a few more minutes.
7. Garnish with fresh coriander and serve hot.

how to serve Indian Chicken Curry

Serve hot with plain rice or warm naan. Spoon sauce over rice. Add a small salad or simple raita on the side. Garnish with fresh coriander for color.

how to store Indian Chicken Curry

Cool the curry to room temperature. Put it in an airtight container. Keep in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 1 month. Thaw in the fridge and reheat gently on the stove.

tips to make Indian Chicken Curry

• Use full-fat yogurt for a richer sauce.
• Do not overcook the chicken; check for an internal white color.
• Toast cashews lightly before adding for more flavor.
• If the sauce is too thick, add a little water or stock.
• If you like bold flavors, try other hearty recipes like Cajun sausage and chicken gumbo to vary your meals.

variation (if any)

• Make it vegetarian: replace chicken with paneer or mixed vegetables and cook until tender.
• Add a little tomato paste for a tangy taste.
• Use coconut milk instead of yogurt for a different creamy flavor.

FAQs

Q: Can I use frozen chicken?
A: Yes. Thaw it before marinating for even cooking.

Q: Is this curry spicy?
A: No. Korma paste is mild. Add chili if you want more heat.

Q: Can I skip the cashews?
A: Yes. Cashews add creaminess but are optional.

Q: How long to marinate?
A: At least 30 minutes. You can marinate for a few hours for more flavor.

Conclusion

This Indian Chicken Curry is easy and tasty. It makes a good weeknight meal and stores well. For another tested version and extra tips, see this detailed recipe guide: Indian Chicken Curry Recipe – Allrecipes.

Indian Chicken Curry

A warm and mild Indian chicken curry made with yogurt and korma paste for a creamy sauce. Quick and simple, perfect for a weeknight meal.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Indian

Calories: 400

Ingredients Method Notes

Ingredients

  

Marinade and Main Ingredients

• 500 g 500g chicken, diced Use boneless, skinless chicken thighs or breasts.
• 1 cup 1 cup yogurt Full-fat yogurt is recommended.
• 2 tablespoons 2 tablespoons korma paste Use store-bought korma paste for convenience.
• 1 large 1 onion, finely chopped This adds sweetness to the dish.
• 2 cloves 2 garlic cloves, minced Fresh garlic enhances flavor.
• 1 inch 1 inch ginger, grated Use fresh ginger for a zesty kick.
• 1/2 cup 1/2 cup cashews Toast lightly for added flavor.
• 2 tablespoons 2 tablespoons cooking oil For sautéing the onion.
• to taste Salt to taste Adjust according to preference.
• Fresh coriander for garnish Adds freshness and color.

Method

 

Preparation and Cooking

1. In a bowl, mix the yogurt and korma paste. Add the diced chicken and marinate for at least 30 minutes.
2. Heat oil in a pan over medium heat. Add chopped onion and sauté until golden.
3. Add minced garlic and grated ginger, cooking for an additional minute.
4. Add the marinated chicken to the pan, cooking until it is done.
5. Stir in the cashews and mix well.
6. Season with salt to taste and cook for a few more minutes.
7. Garnish with fresh coriander and serve hot.

Notes

Cool the curry to room temperature. Store in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month. Thaw in the fridge and reheat gently on the stove. Use full-fat yogurt for a richer sauce and do not overcook the chicken; check for an internal white color.