Looking for a simple and delicious chicken curry recipe that anyone can cook? Whether you’re a student, busy parent, or just learning to cook, this Easy Chicken Curry is your perfect starting point.
Made with everyday ingredients, no fancy tools, and ready in 30 minutes, this dish delivers bold flavour without stress. If you’ve ever felt intimidated by cooking curry, don’t worry—this guide walks you through each step in plain, friendly language. By the end, you’ll have a warm, comforting dish ready to serve with rice, naan, or even on its own.
Let’s dive in!
Ingredients You’ll Need
Before you start, make sure you have everything on this list. If you’re unsure about any ingredient, don’t worry—I’ve explained each one so it’s beginner-friendly.
Main Ingredients:
- 500g boneless chicken – Use chicken thighs or breasts. Thighs are more juicy and forgiving if slightly overcooked.
- 1 large onion – Finely chopped. It forms the base of the curry sauce.
- 2 cloves garlic – Minced or crushed. You can also use ready-made garlic paste.
- 1-inch piece of fresh ginger – Grated. Or use 1 tsp ginger paste if you prefer.
- 200g chopped tomatoes – You can use a tin of chopped tomatoes or fresh ones, finely chopped.
- For creaminess, 2 tbsp plain yoghurt or 100ml coconut milk (optional). Choose one based on taste or availability.
- 2 tbsp cooking oil – Any neutral oil like sunflower, vegetable or canola.
- Fresh coriander leaves – For garnish (optional but recommended).
Spices:
These are the soul of a curry. They’re widely available at most supermarkets.
- 1 tsp turmeric powder – Gives a warm yellow colour and mild earthy taste.
- 1 tsp ground cumin – Earthy and nutty.
- 1 tsp garam masala – A fragrant spice blend. Usually added near the end.
- ½ tsp chilli powder – For heat. Adjust to your liking.
Salt – To taste.
Equipment You’ll Need
- One deep frying pan or medium-sized pot
- Wooden spoon or spatula
- Chopping board and knife
- Grater (for ginger)
- Measuring spoons
- Lid for your pan
No blender, pressure cooker, or complicated gadgets—just simple tools you probably already own.
Step-by-Step Instructions
Follow these instructions closely, and you’ll feel like a pro in the kitchen—promise!
Step 1: Saute the Onions
Instructions:
- Heat 2 tablespoons of oil in your pan over medium heat.
- Add the finely chopped onions.
- Cook for 6–8 minutes, stirring occasionally, until they become soft and golden brown.
Beginner Tip: Be patient here. Golden onions add sweetness and depth to your curry. If the onions are burning, slow the heat down and keep stirring.
Step 2: Add Garlic and Ginger
- Add minced garlic and grated ginger to the pan.
- Stir continuously and cook for 1–2 minutes until you smell their aroma.
Beginner Tip: Don’t walk away at this stage—garlic burns quickly! Keep stirring gently.
Step 3: Add Your Spices
- Sprinkle in the turmeric, cumin, chilli powder, and salt.
- Stir quickly for 30 seconds to 1 minute so the spices mix well and slightly toast in the oil.
Beginner Tip: This step is called “blooming the spices.” It unlocks the flavours. Please don’t skip it!
Step 4: Add the Chicken
- Add your bite-sized chicken pieces to the pan.
- Mix well so the chicken is fully coated in the spiced onion mixture.
- Cook for 5–6 minutes, stirring occasionally, until the chicken slightly browns.
Beginner Tip: It’s okay if the chicken isn’t fully cooked yet. It will finish cooking in the next step.
Step 5: Add Tomatoes and Simmer
- Pour in your chopped tomatoes and stir well.
- Lower the heat just a little.
- Cover with a lid and simmer for 10–15 minutes, stirring once or twice.
What’s Happening Here: The tomatoes break down into a thick sauce. Meanwhile, the chicken absorbs all the lovely flavours.
Step 6: Add Creaminess (Optional)
- If you like your curry creamy, add two tablespoons of plain yoghurt or about 100ml of coconut milk.
- Stir gently and cook for 2–3 more minutes, uncovered.
Beginner Tip: If using yoghurt, stir slowly and keep the heat low to avoid curdling.
Step 7: Taste and Finish
- Taste the curry and add more salt or chilli if needed.
- Sprinkle freshly chopped coriander leaves on top.
That’s it—you’re done!
Serving Suggestions
This easy chicken curry pairs beautifully with the following:
- Steamed basmati rice – The classic choice.
- Naan bread or chapati – Great for scooping up curry.
- Plain yoghurt or raita – Helps cool the spice.
- Indian pickles or chutney – Optional, but adds extra zing.
Storage & Reheating Tips
Did you make a big batch or have leftovers? The curry tastes even better the next day!
In the Fridge:
- Let the curry cool.
- Store in an airtight container.
- Keeps for up to 3 days.
In the Freezer:
- Freeze in meal-sized portions.
- Lasts for up to 1 month.
- Defrost in the fridge overnight or use a microwave defrost setting.
To Reheat:
- Warm in a pan over low heat, adding a splash of water if it’s too thick.
- Or microwave on medium, stirring halfway through.
Experience Dilchad’s Signature Chicken Curry
If you love a rich, comforting chicken curry, you’ll fall in love with the one we serve at Dilchad. Cooked with tender chicken, aromatic spices, and a touch of tradition, our curry is the perfect balance of flavour and warmth. Whether you’re dining in or relaxing at home, you can now enjoy Dilchad’s famous chicken curry with just a few clicks. Order online today and treat yourself to a truly satisfying meal!
FAQ
I Can I use bone-in chicken?
Yes, but the cooking time will be longer (around 35–40 minutes total). The flavour will be even richer!
I don’t have all the spices—what can I use instead?
If you’re in a rush, just use 1.5 tsp curry powder as a shortcut. It’s not the same, but it’s still tasty.
Can I make it vegetarian?
A: Definitely! Replace chicken with chickpeas, paneer, or tofu. Add vegetables like spinach or potatoes too.
How do I make it spicier?
Add a green chilli or more red chilli powder. Taste and adjust gradually.
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