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Chicken Curry Recipe

Chicken Curry recipe


This is a yummy chicken dish with a sauce made from tomatoes, spices, and coconut milk. It's from India and is eaten with rice or bread. It's a bit spicy and very tasty!


600 g chicken breast, cut into chunks
200 g Greek yogurt
2 tbsp curry powder
2 medium onions, finely chopped
3 tbsp olive oil
2 tbsp tomato paste
1 can (400 g) diced tomatoes
250 ml coconut milk
1 tsp ground turmeric
1 tsp cumin seeds
1 tsp ground coriander
1/2 tsp chili powder
1/2 tsp garam masala
250 g basmati rice
4 naan breads
Salt to taste
Fresh cilantro for garnish


In a bowl, mix the chicken chunks with Greek yogurt, 1 tbsp curry powder, and a pinch of salt. Cover and marinate in the fridge for 30 minutes.
Cook the basmati rice according to the package instructions.
In a large pan, heat the olive oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
Add the onions and cook until they are soft and golden, about 5 minutes.
Stir in the tomato paste, ground turmeric, ground coriander, chili powder, remaining 1 tbsp curry powder, and garam masala. Cook for 2 minutes.
Add the marinated chicken to the pan and cook for 5 minutes, until the chicken is browned on all sides.
Pour in the diced tomatoes with their juice and the coconut milk. Bring to a simmer.
Reduce the heat to low and cover the pan. Let the curry cook for 35 minutes, stirring occasionally.
Uncover and cook for an additional 5 minutes to thicken the sauce if needed. Season with salt to taste.
Serve the chicken curry over rice, with naan bread on the side. Garnish with fresh cilantro.

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