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Indian Chicken Curry Recipe

Updated on August 12, 2012
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Cook Time

Prep time: 10 min
Cook time: 30 min
Ready in: 40 min
Yields: 4 Servings

Indian Chicken Curry

My family has not been very adventurous when it comes to Indian food.We tried the local Indian restaurant and found a few favorites.

Our local place says that while their recipes are based on Indian cooking, that they have Americanized them because if they were made to their family recipe American's would say the food is much too spicy.

This recipe is an Americanized version. Most ingredients can be purchased at your grocery. One exception is garam masala, which is a mix of spices. I include a recipe for garam masala after the curry recipe in case your grocery does not have it. We happen to have an Indian grocery that carries it.


  • vegetable oil
  • 1 1/2 pounds chicken breast, cut in bite-sized pieces
  • 2 large onions, minced
  • 2 teaspoons garlic, minced
  • 2 teaspoons ginger, minced
  • 2 teaspoons salt
  • 1 to 2 teaspoons garam masala
  • 1 stick cinnamon
  • Cloves
  • 1to 2 teaspoons black cumin seed
  • 1 to 2 teaspoons green cumin seed
  • 1 to 2 teaspoons cumin powder
  • Fresh cilantro
  • 1 to 2 teaspoons cilantro powder
  • A few fresh tomatoes
  • Water to desired sauciness


  1. Coat pan with oil. Cook chicken pieces in oil. Saute onions, garlic and ginger. Heat spices, tomatoes and water. Add to chicken. Add fresh cilantro. If you want the curry hot, add red chili powder to desired spiciness.
  2. Serve with rice. Makes four servings.

Garam Masala


2 tablespoons cumin seeds

2 tablespoons coriander seeds

2 tablespoons cardamom seeds

2 tablespoons black peppercorns

1 (3-inch) stick cinnamon, broken up

1 teaspoon whole cloves

1 teaspoon grated nutmeg

Optional 1/2 teaspoon saffron


Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.

Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.

Garam Masala keeps for 3 months.


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