Recipes R Simple

Indian Chicken Curry – Ultimate Recipe Loved by All


indian chicken curry Indian Chicken Curry Ultimate Recipe Loved by All

Indian Chicken Curry


When it comes to a great Chicken Curry that is loved by all, this one fits the bill to perfection. I call it the All India Chicken Curry! There are curries that are distinctly North Indian and there are those that are unmistakably South Indian. Many people will be in the mood for this or that. However, this curry is certain to please the masses, whether your in the mood for North, South, East or West. The use of milder Chili Powder or Paprika also makes it more Globally appealing as well. The curry is of a thicker consistency,  gravy coating the chicken sublimely. Potatoes are optional. Check out the video on how to make the ultimate Indian Chicken Curry!

Indian Chicken Curry

Recipe Type: Curry- Main
Author: Recipes ‘R’ Simple
Prep time: 
Cook time: 
Total time: 
Serves: 4


  • 1 whole chicken, cleaned, skinned – cut into small to medium pieces ( with bone)
  • 4 medium sized onions, sliced thinly
  • 3 Tbsp Garlic, chopped finely
  • 2 Tbsp Ginger, chopped finely
  • 3 small Green Chillies or 1 large, sliced into rings
  • 1 ½ – 2 Tbsp Coriander powder
  • 1 ½ Tbsp Mild Red Chilli powder/ Paprika
  • 1 Tbsp Garam Masala (Get My Recipe For  Garam Masala – it really makes this dish awesome)
  • ¼ tsp freshly cracked black pepper
  • 2 large tomatoes, chopped
  • 4 green cardamom – crushed to expose the seeds  (Make sure they still smell good)
  • 2 handfuls of fresh coriander leaves, chopped
  • 1-2 potatoes, cut into large pieces- Optional
  • about 1 ½ tsp salt or to taste
  • ½ tsp turmeric powder
  • 2 Tbsp – or as little as possible Sunflower/Vegetable Oil ( do no use too much oil for this curry)
  • You will need a pressure cooker


  • Cut the cleaned, skinned and rinsed chicken into small to medium sized pieces. Rinse well and drain.
  • Marinate the drained chicken with about 1 tsp salt and the turmeric powder, while you chop up the remaining ingredients.
  • Heat the oil in the pressure cooker.
  • Before the oil gets too hots, add the garlic and stir .
  • A few seconds later, before the garlic turns dark add the ginger and stir as well.
  • Once aromatic, add the sliced onions and saute well, till the onions are softened.
  • Add the marinated chicken and on HIGH heat, toss the chicken well in the sauteed ingredients. Allow the chicken to fry a bit, and turn white all over ( no more pink). Allow any excess moisture (water) to run dry as well.
  • Next add spices; coriander powder, chili powder, garam masala, cracked black pepper and toss again to coat the chicken thoroughly and also cook the spices.
  • Once the oil separates, add the tomatoes. Toss and add the seeds of the Cardamom.
  •  Allow to cook down for a while.
  • Add the coriander leaves, reserving some for the garnish, Fold in.
  • Now add some more salt to taste ( about  ½ tsp more should do) .
  • Add potato pieces now, if using. Toss into the masala.
  • Do not add water, the chicken will release its own juices.
  • Close the cooker. Apply the pressure regulator (weight) and cook on medium high till you hear the first whistle.
  • Reduce the heat to low and cook for the remaining 2 steam whistles.  (3 in all)
  • Turn off heat and allow to cool by itself.
  • Open the cooker, if there is too much liquid, continue to simmer till the gravy thickens slightly.
  • (This may vary according to moisture content) – if the gravy is already thickened, add some more coriander leaves as garnish.
  • Enjoy this delicious curry with rice, roti, parata, naan etc.


Indian Chicken Curry

Try it and let us know – Indian Chicken Curry.

  • You can make different variations of this curry by using different varieties of Garam Masala. However I recommend my Garam Masala Recipe for a very tasty curry.
  • I like this curry without potatoes, my husband likes it with potatoes. Make sure if you are using potatoes to select those with low sugar content or it could result in a sweetened curry. Russet potatoes work well.
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  1. I’ve found some good curries over the past 50 years and your Indian Curry has to sit up there with the best.I havn’t tried the rest yet can’t wait.THANKS.

    • That so gracious of you to say. Thank you and hope you will find many more delicious recipes in the next 50 years.

  2. Avatar Bob Wareham 2 years ago

    Have looked at your recipe for chicken curry and it looks good but I have tried so many without success but I note you use a pressure cooker so can you make it without the pressure cooker or must it be made this way?
    Thanks for any help

    • I always use a pressure cooker for this recipe as I believe it makes a huge difference.. It could be cooked on very low heat(gentle simmer) for twenty minutes or so (depending on the kind of chicken)…covered.. But i did find the aroma and tenderness affected. I do cook other varietues of chicken curry without a pressure cooker.. But they are very different from this particular dish. Let me know what you opted for:)

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