Chicken Curry (Back to India)
Main course · Indian
Indian-style chicken curry made with coconut milk, curry powder and garam masala — easy, family-friendly and served over rice.
Added Nov 11, 2025
Prep time
15 min
Cook time
25 min
Servings
4–6 servings
Ingredients
1 kg chicken breast (or boneless chicken thighs), cut into 2–3 cm cubes
2 tbsp curry powder
1 tbsp garam masala (or substitute an extra 1 tbsp curry powder)
4 tbsp oil
1 medium onion, chopped
2 cloves garlic, minced
4 small ripe tomatoes, chopped
1 can coconut cream or coconut milk (approx 20% fat)
1 can (400 g) crushed tomatoes
1 tsp sugar
Salt, to taste
Black pepper, to taste
Cooked white rice (for serving)
Fresh coriander leaves (optional, for garnish)
Notes
Can substitute boneless chicken thighs for a moister result. If you don't have garam masala, add an extra tablespoon of curry powder. Use coconut cream for a richer sauce or lighter canned coconut milk for a thinner sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Serve with naan, roti, or steamed rice; adjust spice level by choosing a milder or hotter curry powder.
Preparation
1
Heat the oil in a large pan over medium heat.
2
Add the chopped onion and cook, stirring occasionally, until translucent or gently golden (about 5–7 minutes).
3
Add the minced garlic and stir for about 1–2 minutes until fragrant.
4
Add the chopped tomatoes and cook until they soften (about 5 minutes).
5
Stir in the curry powder and garam masala (or extra curry powder) and cook for about 2 minutes to bloom the spices.
6
Add the chicken cubes, season with salt and pepper, and cook, stirring occasionally, until the pieces are lightly browned on all sides (about 5 minutes).
7
Pour in the crushed tomatoes and sugar, mix well, then add the coconut milk/cream and stir to combine.
8
Bring to a gentle simmer, reduce the heat to low, cover, and cook until the sauce thickens and the chicken is fully cooked through (about 15–20 minutes).
9
Taste and adjust salt and pepper as needed.
10
Serve hot over cooked white rice and garnish with coriander leaves if desired.
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