Ingredients
Chicken. For the most succulent end-result, use boneless chicken thighs. Chicken breasts will also work well. Yogurt. Use plain, Greek yogurt. Spices: The beauty of this curry is that you can use any combination of spices you have. If you only have Garam Masala, use that! A good quality curry powder or curry blend will also work. I like to make my own spice blend by combining the following spices: two teaspoons each coriander, cumin, paprika and turmeric. One teaspoon each cardamom, black pepper, chilli powder, chilli flakes. Onion. Garlic. Fresh ginger Tomatoes. I used passata/tomato puree but you can use chopped or crushed tomatoes too. Cream. Coconut milk can be substituted. Salt, pepper and sugar.
How to make easy chicken curry
Can I make this ahead?
The chicken can be marinated for up to 24 hours before cooking. The cooked chicken curry can be covered and refrigerated for up to 2 days and frozen for up to 3 months.
Chicken curry recipes
