Indian Chicken Curry

Name: Indian Chicken Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 42g Olive Oil; 150g Yellow Onion; 6g Garlic, raw; 15.9g Curry powder; 2g Cinnamon Stick; 2.3g Smoked Paprika; 0.6g Bay Leaves; 1g Ginger root, raw; 2.1g Sugar, white, granulated or lump; 2g Salt; 340g Chicken, breast, boneless, skinless, raw; 16g Tomato Paste; 227g Plain yogurt, whole milk; 180g Coconut milk; 7.5g Lemon juice, raw; 0.9g Cayenne Pepper

This creamy Indian chicken curry has an unbeatable combination of flavors thanks to an array of aromatic warm spices, plain yogurt, and coconut milk.

4 servings · 249g/servingPrep: 20 minCook: 25 minTotal: 45 minIndianOriginal recipe ↗

Ingredients

Olive Oil42g≈ 0.75 × 1/4 cup
Yellow Onion150g≈ 1 large
Garlic, raw6g≈ 2 cloves
Curry powder15.9g≈ 3 × tbsp
Cinnamon Stick2g≈ 0.75 × 1 teaspoon ground
Smoked Paprika2.3g≈ 1 teaspoon
Bay Leaves0.6g≈ 1 leaf
Ginger root, raw1g≈ 0.5 × 1 teaspoon grated
Sugar, white, granulated or lump2.1g≈ 0.5 × 1 teaspoon
Salt2g≈ 0.75 × 1/2 teaspoon
Chicken, breast, boneless, skinless, raw340g
Tomato Paste16g≈ 1 tablespoon
Plain yogurt, whole milk227g
Coconut milk180g≈ 0.75 × 1 cup
Lemon juice, raw7.5g≈ 1.25 × wedge yields
Cayenne Pepper0.9g≈ 2 × 1/4 teaspoon

Estimated Cost

Olive Oil (42g)$0.55
Yellow Onion (150g)$0.33
Garlic, raw (6g)$0.16
Curry powder (15.9g)—
Cinnamon Stick (2g)$0.46
Smoked Paprika (2.3g)$0.30
Bay Leaves (0.6g)$0.48
Ginger root, raw (1g)—
Sugar, white, granulated or lump (2.1g)—
Salt (2g)$0.00
Chicken, breast, boneless, skinless, raw (340g)—
Tomato Paste (16g)$0.09
Plain yogurt, whole milk (227g)—
Coconut milk (180g)$1.40
Lemon juice, raw (7.5g)$0.21
Cayenne Pepper (0.9g)$0.04

Total (4 servings)$4.03(~$1.01/serving)

* Cost estimate based on 11 of 16 ingredients.

Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.

Instructions

1
1. Warm the olive oil in a large skillet on medium heat. Once shimmering, cook the chopped onion until it turns golden brown at the edges.
2
2. Add the minced garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar, and salt. Toss constantly for about 2 minutes to bloom the spices.
3
3. Cut the chicken breasts into bite-sized chunks and place them in the skillet along with the tomato paste, yogurt, and coconut milk. Increase the heat until the mixture reaches a gentle boil, then lower it back down and let it cook gently for 20 to 25 minutes. The chicken should reach an internal temperature of 165°F.
4
4. Fish out the bay leaf. Squeeze the lemon juice into the pot and add the cayenne pepper. Simmer for another 5 minutes to let the flavors meld.
5
5. Transfer to serving bowls and serve immediately while hot.

Nutrition per serving

Based on 4 servings · USDA data

Calories277

Protein23g

Carbs13g

Fat16g

Fiber2g

Sodium287mg

Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.

Nutrition values are estimates based on USDA data and may vary.