Homemade Indian naan bread or store-bought fresh flatbread, saffron rice (with raisins if you like), mango chutney and a salad of tomatoes, cucumber and lemon go wonderfully with it.
Indian Chicken Curry
Ingredients
- 3 chicken breast fillets with skin
- 1 onion
- 3 garlic cloves
- 1 cm ginger
- 2 scallions
- 2 tsp cumin, ground
- 2 tsp turmeric, ground
- 1.5 tsp coriander, ground
- 1 tsp cayenne pepper
- 2 tsp garam masala
- 2 tbsp tomato paste
- 750 ml chicken stock
- 200 g tomato purée (passata)
- 100 ml heavy cream
- 500 g potatoes, waxy
- 3 tbsp neutral oil
- salt, pepper
To serve
- 1 tub yogurt, small
- 0.5 bunch parsley, flat-leaf
- 4 naan breads
Nutrition per serving, approx.: 747 kcal47 g protein76 g carbs28 g fat8 g fiber
Estimates, calculated from the ingredients.
Instructions
- Finely chop 1 onion, 3 garlic cloves and 1 cm ginger.
- Cut 2 scallions into thin rings. Set aside together with the onion, garlic and ginger.
- Season the 3 chicken breast fillets with skin with salt and pepper.
- Heat 3 tbsp neutral oil in a Dutch oven and sear the chicken breast fillets skin side down over medium heat for 8-10 min until golden brown. (don’t turn them)
- Meanwhile, prepare a spice mix of 2 tsp cumin, 2 tsp turmeric, 1.5 tsp coriander, 1 tsp cayenne pepper and 2 tsp garam masala in a small bowl.
- Take the chicken out of the Dutch oven and set aside.
- Add the vegetables you set aside to the Dutch oven together and sauté them in the pan fat until the onions are translucent.
- Add 2 tbsp tomato paste and sauté briefly.
- Add the prepared spice mix and sauté for another 4 min, stirring.
- Add 750 ml chicken stock, 200 g tomato purée (passata) and 100 ml heavy cream and stir briefly.
- Carefully add the chicken breast fillets and season generously once more with salt and pepper. Bring to a boil once.
- Let simmer gently over medium heat for 1.5 h.
- Peel 500 g potatoes and cut into bite-size pieces.
- After 1.5 h, add the potatoes and let simmer gently for another 30 min. Stir occasionally.
- At the end, take out the chicken, let it rest briefly and cut into bite-size pieces / slices. Return it to the sauce to keep warm.
- Serve the chicken curry with 1 tub yogurt, 0.5 bunch parsley and 4 naan breads.
Tips
- The sauce should have a creamy consistency.
If it thickens too quickly, put a lid halfway over the pot and / or add a little more chicken stock.
If it’s still too thin toward the end of the cooking time, take the chicken out of the Dutch oven just under 10 min before the end of the cooking time and turn the heat up high. - It goes well with Indian naan bread, saffron rice, mango chutney and a tomato cucumber salad with lemon.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Indian Chicken Curry
Is the curry very spicy?
The cayenne gives it a mild heat. The potatoes and yogurt tone it down nicely. If you prefer it milder, simply use less cayenne.
What goes well with chicken curry?
Ideally homemade Indian naan bread or fresh flatbread. Add saffron rice, mango chutney and a tomato cucumber salad with lemon.
How long does the Indian chicken curry keep?
The curry keeps in an airtight container in the fridge for 2 to 3 days. Overnight the spices really come together. Reheat it in a pot until it’s piping hot all the way through. It’s best to store rice separately.
Can I freeze the chicken curry?
Yes, the curry is perfect for freezing. Portion it into containers and it keeps for about 3 months. Thaw it overnight in the fridge and reheat it thoroughly in a pot.
