Indian Chicken Curry

Ready In: 30 m
Serving: 4


  • 2 tbsp. extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 lb. boneless skinless chicken breasts
  • 3 cloves garlic, minced
  • 1 tbsp. freshly grated ginger
  • 1 tsp. paprika
  • 1 tsp. turmeric
  • 1 tsp. coriander
  • 1/2 tsp. cumin
  • 1 15-oz. can crushed tomatoes
  • 1 1/2 c. chicken broth
  • 1/2 c. heavy cream
  • kosher salt
  • Freshly ground black pepper
  • Chopped fresh cilantro, for garnish
  • Basmati rice, cooked, for serving
  • Naan, for serving
  • Lemon wedges


  1. In a large pot over medium-high heat, heat oil. Add onion and cook until softened and lightly golden, 5 to 7 minutes. Add chicken and sear until golden on all sides, 5 minutes more. Stir in garlic and ginger and cook until fragrant, 2 minutes more.
  2. Coat aromatics in spices and cook until very fragrant, less than a minute more. Pour in tomatoes and chicken broth and bring to a simmer.
  3. Stir in heavy cream, then season with salt and pepper. Simmer until chicken pieces are cooked through and tender, about 10 minutes.
  4. Garnish with cilantro and serve over rice or with naan, with lemon wedges for squeezing.

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