Last Updated on February 13, 2026 by Deliciously Organic Editor
Chicken Curry is rich, full of spices and so, so comforting!
Several years ago, a friend of mine who is Indian, shared her family Chicken Curry recipe with me. And, she was even kind enough to have me over to her house and taught me how to make it herself!
If you’ve never made a curry, I know the longer list of ingredients can seem intimidating, but it’s actually very simple to put together.
I like to serve it with soaked brown rice, but you can also serve it with white rice or cauliflower rice. And, definitely don’t leave the coconut, cashews and cilantro on top. It totally makes the dish come together!
PrintChicken Curry
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Total Time: 1 hour 40 minutes
- Yield: Serves 6
- Category: Dinner, Main Dish
- Method: Sautéing
- Cuisine: Indian
- Diet: Gluten Free
Ingredients
- 3 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 1 cup plain whole yogurt
- 1 teaspoon tikki masala
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup cilantro, chopped
- 1 teaspoon ghee
- 1 medium red onion, chopped
- 1 1/2 teaspoon turmeric
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon cumin seeds
- 2 teaspoons curry powder
- 1 (28-ounce) jar diced tomatoes
- 1/2 cup bone broth
- 1 teaspoon ground cumin
- 1/2 teaspoon tikka masala
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground cinnamon
- 1/2 cup heavy cream
- 1 recipe brown rice (you can also serve over cauliflower rice)
- 1/2 cup cashews
- 1/4 cup toasted coconut
- 1/4 cup cilantro
Instructions
Place the chicken, yogurt, tikka masala, pepper and cilantro in a large mixing bowl. Stir to combine. Cover the bowl and place in the fridge to marinate overnight, or marinate for at least 1 hour at room temperature.
Heat the ghee over medium-high heat in a large skillet and swirl the pan to coat. Add the onion and sauté until soft, and just beginning to brown, about 5 minutes. Make a well in the center of the onions and add the turmeric, fennel, cumin and curry. Stir, keeping the spices in the center of the pan, for about 45 seconds, until you can smell the strong aroma of the spices. Stir the spices into he onions and add the tomatoes. Low the heat to medium-low and let the mixture simmer for about 8-10 minutes.
Take the skillet off of the heat. Using a hand immersion blender, puree the tomato mixture into until it’s a chunky “soup”. You can also do this in the blender.
Drain the marinated chicken and add it to the tomato mixture in the skillet. Cook over medium heat for about 8-10 minutes until the chicken is cooked through. Stir in the chicken stock and simmer for another 10 minutes. While simmering, heat the cumin in a small pan over medium heat until fragrant, about 1 minute. Add the tikka masala, nutmeg, cinnamon and toasted cumin to the chicken and tomatoes. Serve over rice and top with cashews, toasted coconut and cilantro.
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