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Chicken, Curries, Dinner ideas

Jamaican Chicken Curry Recipe

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I’m happy to share this delicious Jamaican Chicken Curry Recipe with you today. It is not only easy to make, it also takes less than 30 minutes to prepare. 

Looking for another Jamaican recipe? Try my Jamaican Pepper Shrimp

If you prefer to make this recipe with Shrimp try my Jamaican Curry Shrimp made with coconut milk.

YOU CAN FIND THE POWDER I USED IN THE LINK BELOW ALONG WITH THE SCOTCH BONNET SAUCE 

 

IS JAMAICAN CURRY CHICKEN SPICY

Yes, it has hints of spice for sure. Because you are cooking it in curry spice and scotch bonnet peppers. 

This recipe is definitely one of my favorite Jamaican dishes.

Well that is next to curry goat, both are prepared the pretty much the exact same way too.

It is sooo good, I could eat it each and every day. And sometimes will make enough so that I can enjoy it over a few days.  

WHAT DOES JAMAICAN CURRY CHICKEN TASTE LIKE

I would describe it has having tender pieces of chicken that are simmered in creamy curry flavors. 

I was lucky enough to spend some time in Negril, Ocho Rio and Montego Bay a few years back during one of our frigid Canadian winters.

And hope to go back again sometimes soon, the people, landscapes and culture was really amazing.

Not to mention the food, which is way too good to even explain. So as soon as I had the chance to prepare it myself, I did. 

I hope you like this dish as much as we do. 

HOW MAKE JAMAICAN CURRY CHICKEN

You can cook it several ways:

  • Pressure Cooker: Cook for approx. 10 minutes – after following the initial steps.
  • Stove Top: Cook covered on low for 60 minutes. – after following the initial steps.
  • Slow Cooker: Cook covered on low for 8 hours. – after following the initial steps. 
  • FOR THE MARINADE: In a resealable container, mix together the lemon juice, cardamom, cumin, turmeric, curry, thyme, black pepper. Add the diced chicken and toss to coat then marinate in the refrigerator for a minimum of 1 hour.
  • FOR THE CURRY: Heat the oil in a large skillet over medium heat or pressure cooker on brown setting. Then add the onions, and cook till fragrant about 3 minutes.
  • Find the remaining steps (below) in the recipe card.

Another recipe, I remember eating was Salty Shrimp.

Which is often served directly from the ladies who sell it daily on the streets in and around many Jamaican towns. 

Oh, and of course. I cannot forget their delicious Roti’s. Which have either Chicken or Goat meat in it!

I never forgot these amazing foods. “As most Jamaicans would say, Di chicken eat good!! = “The chicken tastes good”. So please give it a try for yourself!

You are sure to become a fan!

All over the island you are sure to find similar chicken curry dishes to the recipe here.

Just make sure you purchase the correct curry for this recipe, as it’s the most important part when making a Caribbean curry like this.

This is the sauce I like to use instead of the bonnet pepper. Of course you can use fresh scotch bonnet peppers instead. 

Just be careful as those peppers are fire hot and you can burn your eyes if your not careful. 

Notes: Do not pressure cook chicken with the bones on as this may create lose bones in the curry. Rather use Chicken Breasts instead. 

LOOKING FOR MORE JAMAICAN RECIPES?

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Revised:  Published on March 4th, 2018 and updated on November 4th, 2018

Chicken, Curries, Dinner ideas, Quick and easy recipes, Skip the takeout

Creamy Coconut Curry Chicken

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This Creamy Coconut Chicken Curry can be prepare on your stove top, slow cooker or instant pot. 

Want another Indian restaurant style recipe? Try my Butter Chicken or my Lamb Curry.

Coconut Chicken Curry can be served alongside some basmati rice or some Homemade Naan Bread!

Love Indian food as much as me? Then your going to want to try my “Eggplant Curry” , BUTTER CHICKEN or my “Chickpea Curry” as well. 

BUTTER CHICKEN 

THIS “BUTTER FENUGREEK NAAN BREAD” RECIPE IS A WINNER!

IS INDIAN CHICKEN CURRY HEALTHY?

Yes in most cases it is, however it really depends on the way it is made. Some curries call for heavy cream and lots of butter.

Like the typically butter chicken recipe that we have all come to know and love.

I love butter chicken just like the rest of you. However I have learned to make it slightly healthier.

Feel free to check out my recipe here for that recipe: Butter Chicken

My recipe here calls for coconut milk and no cream. Making this a very healthy curry option for those trying to watch their calories intake. 

Your family will not believe this dish is being served straight from your kitchen, it’s that good. 

I used to order this type of dish at our local East Indian restaurant, however now I make it often at home. 

You can find the pre-made curry package that I used to make this curry in the AMAZON link below or you can just add in each spice individually if you prefer.

 

This simple curry will impress even the pickiest of eaters.

And will have your family thinking that you either

a) ordered this from your local Indian restaurant or

b) have taken some cooking lessons because it tastes so amazing! 

WHAT TYPE OF CURRY SHOULD I USE TO MAKE COCONUT CHICKEN CURRY

Curry powder is a blend of up to 20 different herbs and spices.

And there are many different type of curries available. Whenever I am making any Indian dish, I like to use a “mild indian curry” or for a hotter curry I will opt for “Madras Curry”.

Both can be found in the ethnic aisle in the Indian spice section!

LEARN MORE HERE ABOUT CURRY: All About Curry Powders

HOW TO MAKE INDIAN CHICKEN CURRY WITH COCONUT MILK

Cooking methods:

  • Simmer on a low-medium heat for 30 minutes on the stovetop
  • Cook in the pressure cooker around 10 minutes or depending on your instructions
  • Cook in the slow cooker from 8-10 hours.

Today, I used my pressure cooker because I was in a hurry to have dinner on the table so I could watch my favorite recorded show on the PVR. 

However this type of dish can be made either way.

This delicious curry is made with boneless chicken breast and simmered in a rich tomato, yogurt, coconut sauce that you’re sure love time and time again.

WHAT IS INDIAN CHICKEN CURRY

Indian chicken curry is the ultimate comfort food for a lot of Indian people.

Typically it is served over a bed of Jasmine rice and is made with chicken, spices, tomatoes and some type of cream. 

As you may know if you have been to my blog before, I LOVE Curry.

So if you like curried foods as much as me then you are going to love this simple recipe too. 

Guaranteed! 

Plus it is a tad different than the average chicken curry recipes.

Feel free to add some cubed mini potatoes to this curry if you like, just omit the rice if you choose to do that. 

Either way this dish will turn out amazing!

SPICES USED IN COCONUT CHICKEN CURRY

  • 1 tbsp Garam masala
  • 1 tbsp Curry powder
  • 1 tbsp Turmeric powder
  • 1 tsp Coriander
  • 1 tsp Cumin
  • 1 tsp Sugar
  • 1 tsp Cayenne pepper powder
  • 1 tbsp or tsp of Salt, according to taste
  • 1 tbsp Kasoori Methi” = “Dried fenugreek” , optional

The green seasoning you see on top of this dish is called “Kasoori Methi” which is basically dried fenugreek” leaves.

It can be found in almost any international isle at your local grocery. See below!

If you cannot find “dried fenugreek” leaves you can just omit it. 

However I find it adds an extra element to the dish that is really nice.

I have shared a few other curry recipes here on my blog, however this is the first one with coconut milk vs cream/milk. So if your lactose intolerant than this dish may be right up your ally. 

WHAT GOES WITH COCONUT CHICKEN CURRY

Be sure to make some basmati rice to serve alongside or if you really want to make it extra special go ahead and make some homemade Naan Bread.

If you end up giving it a try, do let me know in the comments below. I would love to know what you think 🙂

LOOKING FOR AN AWESOME NAAN BREAD RECIPE TO SERVE ALONGSIDE THIS CURRY? Then look no further, I got you covered! My Garlic Naan Bread Recipe is a sure WINNER!

If your a CURRY lover like me… Then you will definitely want to try these other curry  dishes from this website!

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Chicken, Curries, Quick and easy recipes

Chicken Korma with Coconut Milk

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This Chicken Korma with Coconut Milk is easy to make and is made with coconut milk as opposed to yogurt. It can be prepared on the stove top in less than 30 minutes or in your pressure cooker in around 10 minutes time. A meal that will have you skipping the takeout every time.

Wanting more delicious Indian Chicken curry recipes? Try my Old fashioned Chicken curry or my Pakistani Chicken Curry. And even try your hand at some Homemade Naan Bread!

Your family will not believe this dish is being served straight from your kitchen, it’s that good. 

I used to order this type of dish at our local East Indian restaurant, however now I make it often at home. 

This simple curry will impress even the pickiest of eaters. 

And will have your family thinking that you either a) ordered this from your local Indian restaurant or b) have taken some cooking lessons because it tastes so amazing! 

You can by a pre-made Korma spice mix and make this dish even easy to make for yourself!

See the mix that you can use instead of all the individual spices listed below in the recipe card.

IS CHICKEN KORMA HEALTHY? 

Yes in most cases it is, however it really depends on the way it is made. Some curries call for heavy cream and lots of butter.

Like the typically butter chicken recipe that we have all come to know and love.

I love butter chicken just like the rest of you. However I have learned to make it slightly healthier. Feel free to check out my recipe here for that recipe: Butter Chicken.

My recipe here calls for coconut milk and no cream. Making this a very healthy curry option for those trying to watch their calorie intake. 

HOW TO MAKE CHICKEN KORMA WITH COCONUT MILK?

Cooking methods:

  • Simmer on a low-medium heat for 30 minutes on the stovetop
  • Cook in the pressure cooker around 10 minutes or depending on your instructions
  • Cook in the slow cooker from 8-10 hours.

Today, I used my pressure cooker because I was in a hurry to have dinner on the table so I could watch my favorite recorded show on the PVR.  

However this type of dish can be made either way.

This delicious curry is made with boneless chicken breast and simmered in a rich tomato, coconut sauce that you’re sure love time and time again.

WHAT IS CHICKEN KORMA?

Chicken Korma is a popular dish that originate from Indian, consisting of meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a thick sauce. 

Chicken Korma is the ultimate comfort food for a lot of Indian people. And is typically served over a bed of Jasmine rice and or naan bread. 

As you may know if you have been to my blog before, I LOVE Curry.

So if you like curried foods as much as me then you are going to love this simple recipe too. 

Guaranteed! Plus it is a tad different than the average chicken curry recipes.

SPICES USED IN COCONUT KORMA

  • Curry Powder
  • Garam Masala
  • Turmeric
  • Ground Coriander
  • Ground Cinnamon
  • Ground Cumin Seed
  • Ground Cardamom
  • Freshly Ground Nutmeg
  • 1 tbsp Salt
  • 1 tbsp Kasoori Methi” = “Dried fenugreek” , optional

The green seasoning you see on top of this dish is called “Kasoori Methi” which is basically dried fenugreek” leaves. It can be found in almost any international isle at your local grocery. See below!

If you cannot find “dried fenugreek” leaves you can just omit it. However I find it adds an extra element to the dish that is really nice.

I have shared a few other curry recipes here on my blog, however this is the first one with coconut milk vs cream/milk. So if your lactose intolerant than this dish may be right up your ally. 

WHAT GOES WITH CHICKEN KORMA?

Be sure to make some basmati rice to serve alongside or if you really want to make it extra special go ahead and make some homemade Naan Bread.

I will share my favorite Naan bread recipe with you all on this blog very soon  so stay tuned

If you end up giving it a try, do let me know in the comments below. I would love to know what you think 

If you LOVE curry as much as me, simply go ahead and search my site for more of my curry recipes.

Inspired by: thewanderlustkitchen.com

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

Salads, Vegetarian, Vinaigrettes and Dressings

Honey Lime Vinaigrette

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This Healthy Honey Lime Vinaigrette is sweet tasting with a hint of tang. And goes quiet well on many different types of salads. 

I started to share some of my favorite homemade “Healthy Vinaigrette” recipes here with you all this summer. This recipe will be the third one on that list, so if you like this one.

Then be sure to check this blog for my others and stay tuned for more to come in the following months. 

This one is listed as vegan and that is because we are not adding in any sour cream or yogurt like some of my other dressings. Making it more light too!

Gone are the days where I will buy store bought Vinaigrettes, homemade just tastes that much better and is healthier. So I encourage you to give it a try as well. Really there is not much to it, pour shake and store. That’s it!

So what makes this a healthy vinaigrette? It’s the ingredients of course. This one calls for olive oil, lime juice, dijon mustard, honey and a few seasonings.

This Vinaigrette also pairs really well with all types of vegetables and proteins. I like to use mason jars to store my dressings.

Then you can simply shake everything together and wulla it’s ready to enjoy! Plus each mason jars can store in your fridge for up to 3 weeks. 

 

Honey Lime Perfection! 

Note: Stores in the fridge up to 3 weeks! Also if you prefer more sweet than tangy vinaigrette feel free to add anywhere from 1 tsp to 1 tbsp of honey to sweeten it up. Personally I like it without!

 


I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every month!

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Appetizers & Sides, Quick and easy recipes, Salads

Vegan Corn On The Cob Salad

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This Fresh Corn on the Cob salad is full of flavor and is a very healthy salad option for those who vegan diet or those who want to include more meatless meals into their lifestyle. 

Made with just a few simple ingredients of fresh sweet corn on the cob, avocados, cucumbers, orange and red peppers.

Then it’s topped with my homemade “Honey Lime Vinaigrette“ which makes for a very tasty low carb yet filling salad. And you will be in business!

When making a cob salad, you want to be sure to use fresh corn on the cob.

Of course you can use canned corn or frozen but i’m telling you it just is not the same.

So really try to get your hands on the fresh stuff if possible.

The sweet corn and orange pepper give this salad a hint of sweetness! So when you add just a touch of the “Honey Lime Vinaigrette” you will really help to ampt up the sweet flavors even more.

If you’re looking for more of a “Tangy Vinaigrette” simply scroll to the bottom of this recipe for a list of other Vinaigrette dressings that also would go great with this salad.

Your going to want a light Vinaigrette to accompany this salad, so i’m sharing that recipe with you as well. 

It is not only perfect for this particular salad it also can be stored in the fridge for up to 3 weeks and used on plenty of other salads. 

Also be sure to only pour the vinaigrette overtop once your ready to eat it, otherwise you bare the chance of having mushy avocados.   

 

Honey Lime Vinaigrette 

Wanting to feed more people?

Simply double up this recipe up with my easy to use recipe adjuster above and then you can serve a larger group. 

Meal Prep Inspiration: Store in sealable containers for up to 3 days in the fridge, just make sure you are using firm avocados and not putting the dressing on top till your ready to eat.


I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every month!

 

Dinner ideas, Vegetarian

Easy Cuban Black Beans Recipe

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This Easy Cuban Black Beans Recipe is my all time favorite way to serve black beans. This dish is vegan / vegetarian and will have you not missing the meat in this recipe whatsoever.

Looking for another excellent black bean recipe? Try my Cilantro Lime Rice with Black Beans

We eat these Easy Cuban Black Beans Recipe weekly in my house and serve them with jasmine rice fresh cilantro and limes. 

If you have never had this dish before then I encourage you to give it a try because it’s super delicious and not to mention a healthy meal the whole family will enjoy!

I also love that they are packed full of protein, which really makes for a satisfying meal. 

In Cajun and Creole cuisine the hearty black bean has become a staple food and I can see why. 

It’s meaty and jam packed with nutrients.

When cooked right these black beans have a meaty flavor, making them a very popular bean in the vegan/vegetarian community.

If I have enough time, I prefer to use uncooked black beans for this recipe.

So I will soak my beans overnight to ensure they cook properly the next day.

To soak black beans you will want to cover them in about 10 inches or more of water overnight and place them in the fridge to ensure they don’t ferment.

However soaking the beans is not necessary since you can always purchase pre cooked canned beans which work just as good. 

If you are soaking the beans overnight like I do, just make sure to rinse them several times before soaking.

This is because you are going to want to use that bean water in the cooking process.

Serve with some chopped fresh tomato and avocado and make sure to sprinkle generously with salt before serving.

This recipe is definitely something your going to want to add to your recipe book 🙂

Notes: If soaking uncooked beans overnight, be sure to place them in the fridge otherwise they may ferment on the counter and have to be discarded.

Looking to use dry beans vs canned? Here is a quick Conversion chart

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

 

Chicken, Dinner ideas, Quick and easy recipes, Slow Cooker recipes, Soups & Stews

Chicken Verde Soup

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This simple one pot chicken verde soup will knock your socks off! If you have tried my Authentic Green Pork Chili and liked it. 

Then you’re sure to like this Chicken Verde which is made in the same Tomatillo green sauce. 

This soup is perfect for Cinco de mayo which is coming up here in two days. 

¿Estás emocionado por el cinco de mayo = are you excited for Cinco de mayo?

Or you can just enjoy it just because Mexican food is an awesome anytime of the year!

Now there is a process to making authentic tomatillo sauce and that starts with roasting tomatillos, along with garlic, jalapenos and onions in the oven. 

However that takes a lot of time and would make this recipe not so quick.

So instead we are using a pre -made green chili sauce that has all those authentic mexican ingredients in it. 

So what are Tomatillos anyway? Well they are little green looking tomatoes, known as the Mexican husk tomato, but they are hard to find here in Canada.

We even send Bubba out to locate these rare tomatillos for this recipe, but he failed to come back with any local ones.

Rather he did come back with a bottle of “Tomatillo Salsa” which has the tomatillos in it, along with the cooked jalapenos, onions and garlic that are needing in this recipe.

Add some sliced avocados and tomatoes on top along with chopped fresh cilantro for garnish. Oh and don’t forget to squeeze the juice of a lime over top too!

This really kicks up the flavor and pulls the dish together so well. Also if your wanting to tone down the spicy flavor some feel free to add a dollop of sour cream.

I like to serve this dish with warm corn tortillas for dipping or serve alongside a bed of rice. If you have a little more time on your hands and want to make the salsa verde from scratch, here is a great recipe for “salsa verde“. 

If your cooking for a large crowd keep this recipe in mind, not only is it easy to prepare it’s also inexpensive and goes long ways.

Just double the ingredients up if your wanting to feed more than four people, by using my easy to use recipe adjuster above. 

Recipe inspired by: Kevin over at Closet Cooking


I am so thrilled you are reading one of my recipes, I appreciate every single one of you! If you made this recipe i’d love to hear how it turned out, you can leave a comment below. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

Chicken, Curries, Date Night, Dinner ideas, Instant Pot, Quick and easy recipes, Skip the takeout, Slow Cooker recipes

Indian Chicken Curry

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This Indian Chicken Curry also known as (Murgh Kari) is super quick and easy to prepare and has a great authentic taste. You can make it in your pressure cooker or on your stovetop in under 30 minutes making it a great weeknight meal or a great dish for meal prep throughout the week!

Looking for another great curry recipe? Try my Chickpea Spinach Curry or my Lamb and Chickpea Curry recipes.

Whether you’re feeding a large crowd, or cooking for yourself, this Indian Chicken Curry is a flavorful dish and is sure to earn rave reviews.

Serve it over white rice, brown rice or even riced cauliflower for a flavorful low carb curry. 

What You’ll Need

To make this curry the easy way, your going to want to purchase a pre-made spice mix. Such as MDH Chicken Masala as seen below. You can purchase it through my AMAZON link if you’d like too.

 

Marinating the Chicken

Is a tip to help the recipe taste more authentic as it enables all the flavors to merge into it. This can be done the night prior, by simply dicing the chicken and placing it into a plastic bag along with a bit of oil and the spice mixture.

I tend to choose a more spicy curry goat or lamb dish, however, when it comes to Curry Chicken, this recipe is definitely high up on my favorite list. I learned this dish from  “Chef Vikram Vij” when he was on the food network some time ago and I’ve been making it ever since!

Why You’ll Love This Recipe

  • You can make this dish more spicy, by simply adding more cayenne pepper if desired. 
  • I like to make this recipe at home often because it’s super simple and healthy and doesn’t contain any MSG or preservatives.
  • You can make it in large batches which makes it a great budget friendly dinner option.
  • Add in your favorite vegetables to boost the nutrition. 
  • You can easily make it on the stovetop or in a pressure cooker. 
  • It can easily be made vegetarian by adding in tofu or chickpeas instead of chicken.

Ingredients You’ll Need

  • Cooking Oil or Ghee – This is what you’ll use to saute the chicken, onion, garlic and ginger. It will help brown them and bring out the flavors. 
  • Boneless Chicken Breasts – Chicken is the main protein source of this dish, but feel free to use any protein you enjoy. 
  • Onion & Garlic – These two aromatic vegetables add a great layer of flavor to chicken curry. 
  • Raw & Canned Tomato – You’ll need a mix of raw tomatoes, canned tomatoes and tomato paste for this recipe. Tomatoes add a great color and acidity to curry dishes. 
  • Ginger – Ginger helps give a spicy flavor that pairs well with any curry recipe. 
  • Full Fat Yogurt & Cream – These two ingredients help give the curry a nice creamy tomato sauce. 

Homemade Indian Curry Spice Blend

You can use a premade spice blend or a curry spice blend made from scratch! 

  • 1 1/2 tbsp Garam masala
  • 2 tbsp Curry powder
  • 1 tbsp Turmeric powder
  • 1 tbsp Sugar
  • 1 tsp Coriander
  • 1 tsp Cumin
  • 1 tsp Cayenne pepper
  • 1 tsp Salt
  • 2 tbsp Dried fenugreek leaves

You can also buy a pre – made Spice Mix as seen below. 

 

How To Make Easy Indian Chicken Curry

  1. In a large pot or into a slow cooker pot add the cooking oil/ghee and turn on the heat. Next add in a large diced onion and sauté for 2 minutes before adding in the diced chicken. Sauté another 7 minutes or until the chicken is no longer pink and the onion is tender.
  2. Next toss in the curry and remaining spices and sauté another 2 minutes before adding in the minced garlic and ginger. Sauté for 1 minute till fragrant.
  3. Add in the tomatoes and along with the tomato paste.
  4. Next add in the yogurt, cream and stir everything to combine.
  5. Serve hot on top of your favorite rice. 

Pressure Cooker Indian Chicken Curry

If you’d like to make this recipe in your instant pot or pressure cooker, follow these steps:

  • Add cooking oil/ghee into the pot and turn it to SAUTE mode. 
  • Next add diced onion and sauté for 2-5  minutes or until veggies begin to soften.
  • Add in diced chicken breast and sauté for another 2-5 minutes or until chicken is no longer pink.
  • Toss in the curry and spices along with garlic and ginger. 
  • Add in the tomatoes and tomato paste, cream and yogurt.
  • Close the lid and seal. Cook on manual high pressure for 10 minutes. 
  • Release naturally or quickly, stir then serve hot over rice.

Slow Cooker Indian Chicken Curry

You can also make this recipe in your crockpot or slow cooker by following the instructions below:

  • Sauté all ingredients except tomatoes, cream and yogurt in a skillet over medium high heat for 5-8 minutes or until vegetables begin to soften and chicken is no longer pink.
  • Add everything to a slow cooker including the tomatoes, tomato paste, canned tomatoes, cream and yogurt and stir until fully combined.
  • Cook on low for 8-10 hours or on high for 5-6 hours or until chicken is fully cooked through. 
  • Stir everything together and serve hot on top of your favorite rice. 

FAQ

CAN I USE COCONUT MILK IN CURRY CHICKEN?

Yes, you can subsite the yogurt for a thick coconut milk if desired. Check out my popular Coconut Chicken Curry Recipe if you are looking for a creamy and dairy free curry. 

HOW DOES CHICKEN CURRY TASTE?

It’s pretty similar in taste to traditional Butter Chicken with a little more spice. It is creamy and has a great balance of flavors from the acidity of the tomatoes and the deep flavors of onion, garlic and ginger. 

CAN I USE FRESH TOMATOES?

Yes! But you’ll also want to be sure to use tomato paste as it helps thicken the sauce. 

WHAT IS A GOOD LOW FAT OPTION FOR CHICKEN CURRY?

Instead of using cream or yogurt, you can use Greek yogurt or sour cream to help bring down the fat content in this recipe. 

Try out making my easy Garlic Naan Bread Recipe to pair with any of my curry recipes! 

You’ll Love My Easy Curry Recipes

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Notes: If you don’t have “Greek Yogurt” feel free to use “Sour Cream” and skip the actual cream in the recipe if desired for a low fat option.

Also you can use, fresh tomatoes or canned for this recipe.