If you’re looking for the best chicken curry that’s also quick and easy to make, then this is it. This Indian chicken curry takes only 15 minutes to cook. It uses easy to find Indian spices and the chicken pieces are cooked in sour cream and tomato-based gravy. As a result, it is rich, creamy and delicious. So simple, easy and quick you will surely be making it often.
Being Indian, I love to eat Indian food often. It takes me back to that feeling of home food. My Aadi is the same, my Indian boy. So, if I don’t cook Indian food for a few days, he will ask “mom when you going to make chicken curry again” or “mom can you make chicken biryani again?” Hence, no matter how busy I am, I love making good chicken curry.
Today I bring you another curry recipe and this one is probably the easiest of them all. When I lived away from home and worked for Singapore Airlines, I’d often come back to base tired after a long flight. And after an eight-day trip, there is nothing to cook at home and no energy to go shopping. I’d be so hungry. So, I would make this curry often. Because it is quick, and with basic Indian spices that I always have at home. And it was just the Indian comfort food I needed to feel home again after a long flight.
Most of all, we love this easy chicken curry! It’s probably the one that my kids can never get enough of. And if you ask my kids what they want for lunch, they’ll usually say – chicken curry with chapati.
800 grams (1.76 lb) Boneless chicken
1 (1 ) Tomato chopped
1 tbsp (0.52 oz) Tomato paste mostly for color
1/2 cup (0.5 cup) Sour cream
1 tbsp (1 tbsp) Lemon juice
2 tbsp (2 tbsp) Canola oil
1/2 tso Salt
1/2 tsp Pepper
Grind to a Paste
1 medium (1 medium) Onion 1/2 cup chopped
4 cloves (4 cloves) Garlic
2 tbsp (1.04 oz) Ginger
1/4 cup (0.25 cup) Cilantro leaves
5 (5 ) Curry leaves
2 tsp Red chilly powder Cayenne (med or hot)
1 tsp Sweet Paprika for color
2 tbsp Coriander powder
1 tsp Cumin powder
1/2 tsp Turmeric powder
1/2 tsp (0.5 tsp) Garam masala
Clean, wash and chop the chicken.
Season with salt pepper and lemon juice – and set aside.
Add all the paste ingredients to a food processor and blend until smooth.
Cook the curry
Heat oil in a saute pan large enough for the whole recipe.
Add the ground paste and cook on medium for about 3 minutes.
If necessary add a few tablespoons of water to prevent the spices from burning.
You will know the spices are cooked when you get a nice aroma in the house.
Next, add the chopped tomatoes and tomato paste. Stir well.
Add the chicken pieces and coat well with the mixture.
Add one cup of water and stir.
Cook for about 8 to 10 minutes until the chicken is cooked.
Add sour cream and stir well.
Check and adjust seasoning.
Sprinkle with more chopped cilantro before you serve.