Easy to make CHICKEN CURRY

Kravings.Blog's picture

Oct. 05, 2016

Simple ingredients shine in this simple and boneless Chicken Curry. This curry includes a luscious yogurt folded in, but you can easily use Coconut cream to make it dairy free.


Turmeric 1 1/2 Teaspoon , divided
Red chili powder 1 1/2 Teaspoon , divided
Boneless chicken 1 Pound
Oil 2 Tablespoon
Diced onion 1 Cup (16 tbs)
Green chili 1 , finely chopped
Ginger paste 1 Teaspoon
Garlic paste 1 Teaspoon
Garam masala 1 Teaspoon
Cumin powder 1 Teaspoon
Ripe tomatoes 3
Yogurt 1 Cup (16 tbs)
Salt To Taste



1.  Season the boneless Chicken cubes with some salt, 1/2 tsp of chilli powder and 1/2 tsp of Turmeric

2.  Heat a couple of tbsps of oil in a pan and sauté 1 lb of boneless Chicken thigh meat and just sear on both sides to get a nice color and the Chicken is half cooked

3.  Remove this and keep it aside Add the diced red onion to the same pot together with the green Chilli Once the onions are nice and brown, add the ginger & garlic paste, Chilli powder, Turmeric, Cumin powder and Garam Masala.

4.  Add 3 diced ripe tomatoes, add salt, mix it and cover to cook for a few minutes till the tomatoes are nice and mushy

5.  Add the half cooked Chicken,  and continue to cook for another 5 mins Fold in one cup of yogurt and taste for salt and seasoning, and finally finish with chopped coriander. 



6.  Serve hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 279Calories from Fat 149

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 335 mg13.96%

Total Carbohydrates 12 g4%

Dietary Fiber 2 g8%

Sugars 6 g

Protein 22 g44%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet