East Indian Chicken Curry

Indulge in the irresistible flavors of East Indian Chicken Curry, a hearty and aromatic dish that perfectly balances rich spices with creamy coconut milk. This traditional recipe features tender chicken pieces simmered in a fragrant blend of coriander, cumin, turmeric, and garam masala, alongside the earthy goodness of mustard seeds and curry leaves. A luscious base of sautéed onions, tomatoes, garlic, and ginger brings depth to the curry, while a final garnish of fresh coriander leaves adds a bright, herbaceous finish. Perfectly paired with steamed basmati rice or warm naan, this easy-to-make chicken curry will transport your taste buds straight to the heart of India. With a preparation time of just 20 minutes, it’s an ideal choice for weeknight dinners or festive gatherings alike.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 kg Chicken (bone-in or boneless, cut into pieces)
• 2 large Onions, finely chopped
• 2 medium Tomatoes, finely chopped
• 1 tablespoon Garlic paste
• 1 tablespoon Ginger paste
• 1 cup Coconut milk
• 2 teaspoons Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon Mustard seeds
• 10 leaves Curry leaves
• 2 tablespoons Vegetable oil
• 1 to taste Salt
• 1 cup Water
• 2 tablespoons Fresh coriander leaves, chopped

Directions

Step 1

Heat the vegetable oil in a large, deep pan over medium heat.

Step 2

Add the mustard seeds and let them pop, then toss in the curry leaves and sauté for 30 seconds.

Step 3

Add the chopped onions and cook until golden brown, around 7-8 minutes.

Step 4

Stir in the garlic paste and ginger paste, cooking for another 1-2 minutes until fragrant.

Step 5

Add the chopped tomatoes and cook until they soften and become a thick paste, about 5-6 minutes.

Step 6

Mix in the coriander powder, cumin powder, turmeric powder, and red chili powder. Cook the spices for 1-2 minutes to enhance their flavors.

Step 7

Add the chicken pieces to the pan and stir well to coat them in the spice mixture. Cook for 5 minutes, turning occasionally.

Step 8

Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.

Step 9

Add salt to taste, cover the pan, and let the curry cook on low heat for 25-30 minutes, or until the chicken is fully cooked and tender.

Step 10

Sprinkle garam masala over the curry and stir. Simmer for another 2-3 minutes.

Step 11

Garnish the curry with freshly chopped coriander leaves and serve hot with steamed rice or Indian bread like naan or roti.

Nutrition Facts

Serving size	2113.5 grams (2113.5g)

Amount per serving	% Daily Value*
Calories	3012

Total Fat 166.60g	214%
Saturated Fat 42.30g	211%
Polyunsaturated Fat 16.80g
Cholesterol 880mg	293%
Sodium 4182mg	182%
Total Carbohydrate 84.70g	31%
Dietary Fiber 13.80g	49%
Total Sugars 36.40g
Protein 281.50g	563%

Vitamin D 130IU	650%
Calcium 372mg	29%
Iron 20mg	109%
Potassium 4050mg	86%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.6%

Protein: 38.0%

Carbs: 11.4%