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curry chicken in tiffin boxed with rice, naan and vegetables

Authentic Indian Chicken Curry Recipe

Stop opening up a jar of imitation curry and learn how to make a delicious homemade authentic chicken curry recipe that comes together in only 1 hour.
Course Main, sauce
Cuisine Indian
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8
Calories 354kcal


For the Curry:

  • 3 tablespoon vegetable oil
  • 8-10 cardamom pods
  • 3 broken pieces of cinnamon stick
  • 2 tablespoons cracked coriander seeds
  • 1 tablespoon cloves
  • 1 ½ tablespoons cracked black peppercorns
  • 2 peeled thinly sliced red onions
  • 8 finely minced garlic cloves
  • 2 teaspoons finely minced fresh ginger
  • 1 ½ tablespoons turmeric
  • 1 tablespoon ground coriander
  • 1 ½ tablespoons ground cumin
  • 1 ½ tablespoons chili powder
  • 8 roughly chopped vine-ripe tomatoes or 6 cups roughly pureed
  • sea salt to taste

For the Chicken:

  • 3 tablespoons vegetable oil
  • 3 pounds of cubed boneless skinless chicken breasts
  • sea salt to taste
  • ¼ cup finely minced fresh cilantro


  • Curry: Add the oil to a saucepot over medium-low heat and add in the cardamom, cinnamon, coriander, cloves and peppercorns and cook for 3 to 4 minutes to bring out some aromatics and flavor.
  • Next, add in the onions and caramelize until soft and dark brown, about 30 minutes.
  • Next, add in the garlic and ginger and cook for 2 to 3 minutes just until you smell it.
  • Stir in the turmeric, coriander, cumin and chili powder and cook for 2 to 3 minutes over low heat.
  • Pour in the tomatoes and stew over medium heat for 20 to 25 minutes or until it becomes thick like a paste. Finish with salt.
  • Chicken: Add the oil to a large frying pan over high heat. Once lightly smoking add in the chicken and cook for 7 to 9 minutes or until lightly browned and cooked through.
  • Season with salt and add in 1 ½ cups of the homemade curry in stir to combine over medium heat.
  • Finish with cilantro and serve with optional cooked long-grain white rice, steamed peas, carrots and potatoes, and naan bread.


Chef Notes:
  • Cook the spices at the beginning will help bring out more flavors from the spices.
  • Take the time to caramelize the onions because the more caramelized the more flavor into your curry. Also, red onions are most commonly used in Indian cuisine.
  • You can roughly chop the tomatoes, finely mince or place in a blender to rough puree, which is what I did. You can also use canned in the off-peak season.
  • Only finish with cilantro if using right away, if you are storing it then use the cilantro when adding it to something that will be served up immediately after cooking.


Calories: 354kcal | Carbohydrates: 15g | Protein: 39g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 109mg | Sodium: 235mg | Potassium: 1127mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1579IU | Vitamin C: 23mg | Calcium: 86mg | Iron: 3mg