You’ve walked in after a busy day and opened the fridge to that familiar question: What’s for dinner? If you’re tired of take‑out and want something home‑cooked but manageable, this chicken curry recipe made easy is for you.
With moderate prep, bold flavours, and the right ingredients, including our Gingin grass‑fed free range chicken, you can serve something extraordinary without hours in the kitchen. In this post, you’ll see why this recipe works, how to pick your ingredients, step‑by‑step instructions, and why better chicken matters.
Ready to elevate dinner? Let’s dive in.
What Makes This Chicken Curry Recipe a Winner
This chicken curry recipe hits the mark because it balances simplicity with authentic flavour. You’ll start with aromatic spices, build a rich sauce, and finish with tender chicken, all in a way that’s approachable.
Many classic curry recipes lean on hours of simmering, but this one is streamlined for busy nights yet retains depth. In various authentic recipes, the base of onion, garlic, ginger, tomatoes and spices sets the tone for a curry that satisfies.
Ingredients You’ll Need for the Chicken Curry Recipe
Here’s your full list of what you’ll need to make this chicken curry recipe:
Main Ingredients
- 600 g chicken pieces (preferably Gingin grass‑fed free range chicken)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 medium tomatoes, chopped (or ½ cup tomato puree)
- 2 tbsp cooking oil
- Salt and pepper, to taste
Spices & Seasonings
To create the flavour base, use:
- 1 tsp ground coriander
- 1 tsp ground cumin
- ¼ tsp turmeric
- ¼ tsp chilli powder (adjust to your spice preference)
- ½ tsp garam masala (added near the end)
- Optional: ½ tsp paprika for colour
Liquid & Finishing
- 200 ml chicken stock or water
- 100 ml coconut milk or cream (to make it richer)
- Fresh coriander for garnish
Step‑by‑Step: How to Make the Chicken Curry Recipe
Here’s how you bring this chicken curry recipe to life, broken down clearly.
1. Prepare and Sauté Base Flavours
Heat the oil in a large heavy‑bottomed pan over medium heat. Add the onion and cook for about 5 minutes until softened and translucent.
Then, add garlic and ginger and cook for another minute until fragrant. These steps form the flavour backbone of your curry.
2. Add Spices and Tomatoes
Sprinkle in the ground coriander, cumin, turmeric and chilli powder. Stir for 30 seconds to release their aroma.
Then add the chopped tomatoes (or puree) and stir, cooking until the mixture thickens slightly and the raw tomato smell has gone. This creates the curry’s rich sauce foundation.
3. Add Chicken and Liquid
Season the chicken pieces with salt and pepper, then add them to the pan. Stir to coat them in the sauce and cook for 2–3 minutes until they start to turn colour.
Pour in the chicken stock (or water), bring to a gentle boil, then reduce the heat to a simmer. Cover and cook for around 15–20 minutes until the chicken is cooked through and tender.
4. Finish with Cream and Garam Masala
Once the chicken is cooked, stir in the coconut milk or cream and the garam masala. Let the curry simmer uncovered for another 3–5 minutes to thicken and meld the flavours.
Taste and adjust seasoning. Garnish with fresh coriander before serving. You’ve now completed the chicken curry recipe made easy.
Adjusting the Recipe to Your Taste
You can tailor this chicken curry recipe to suit your preferences or pantry. Here are some ways to adjust:
Make it Mild or Spicy
- For a gentler curry: Reduce or omit chilli powder, use sweet paprika instead.
- For heat: Add chopped fresh chillies or extra chilli powder, or include cayenne.
Make it Creamy or Light
- For extra richness: Increase coconut milk or switch to cream for a more indulgent finish.
- To keep it lighter: Skip cream and use more stock, adding yogurt at the end for tang.
Use Different Cuts of Chicken
- Boneless chicken breast cooks faster but can dry out; watch the cook time.
- Chicken thighs or bone‑in pieces hold moisture and add deeper flavour; they’re ideal for this recipe.
Add Extra Vegetables
- Toss in chopped carrots, potatoes or peas after the chicken has been cooking for about 10 minutes.
- Spinach or kale added near the end brightens the dish and boosts nutrients.
Serving Suggestions for This Chicken Curry Recipe
Having the right side dishes will complete your meal and make the curry feel special. Consider:
- Steamed basmati rice: Its light texture balances the rich curry sauce.
- Warm naan or roti: Perfect for scooping up every drop of sauce.
- Fresh salad: Cucumber, tomato and onion salad dressed with lemon juice adds contrast.
- Roasted vegetables: Light and smoky sides like zucchini, capsicum or pumpkin round out the plate.
Common Mistakes to Avoid With Your Curry
Even a simple chicken curry recipe can go off track without care. Here are errors you should avoid:
- Undercooking onions: If your base onion mix is not cooked long enough, the sauce lacks depth.
- Too much liquid: Over‑liquid leads to a watery curry. Let it reduce to a nice, thick sauce.
- Over‑cooking chicken: Especially with breast meat, it can become dry. So, make sure to monitor carefully.
- Skipping finishing spices: Adding garam masala and fresh coriander at the end lifts the flavour, it’s key.
Final Word from Gingin Beef: Elevate Your Dinner with Quality
We believe that a truly memorable meal starts with the right ingredients and a confident approach. This chicken curry recipe made easy gives you delicious comfort in your own kitchen, without the fuss.
By choosing our grass‑fed free range chicken, you’re giving yourself and your family flavour, quality and integrity. But, wait! There’s more! We got even more recipes in our blogs section, so do check it out as well for more tasty meal inspirations.
Ready to place your order? Check out our website and treat yourself to great food, great sourcing, and great cooking.
Frequently Asked Questions
1. How long does the chicken curry recipe take?
About 30‑40 minutes total. Prep takes around 10 minutes, then about 20‑25 minutes of cooking and finishing.
2. Can I use frozen chicken for this recipe?
Yes, but ensure it’s fully thawed and patted dry. Excess moisture affects the sauce texture.
3. What if I don’t have garam masala?
You can substitute with a blend of ground cinnamon, cardamom, cloves, cumin and coriander. But garam masala adds a key aromatic finish.
4. Is this curry recipe suitable for kids?
Yes. You can reduce the chilli powder or omit it for a milder version. The flavour remains rich and comforting.
5. What if I only have chicken breast or thighs?
Both work. Breasts cook faster, so watch timing carefully. Thighs take a bit longer but stay juicier. Adjust cook time accordingly.