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Chicken Curry

Updated: Jun 24, 2021


This is a staple in our house every week for the kids. It’s full of nutrition and goodness.

You can absolutely use chicken breast like I did, but then make sure the water you put in for the curry is yakhni (bone broth). I don’t add a lot of whole garam Masala only because the kids don’t love it. But feel free to make this recipe for whatever works for you.



  • 1 small onion diced

  • 1 T ginger paste

  • 1 T garlic paste

  • 2 tomatoes chopped up

  • 1/2 tsp turmeric

  • 1/2 tsp red chili powder or to your taste

  • 1/2 T of roasted and ground cumin and corriander

  • Salt to taste

  • 1 small free range chicken cut into pieces

  • 1/2 cup of room temperature beaten yogurt

  • Water or bone broth if you’re using boneless chicken

  • 3/4th cup of peas

  • 2 cardamoms popped (elaichi)

  • 2 whole green chilies

  • sprinkle of garam Masala for garnish

  • Chopped up cilantro for garnish


In a deep bottomed pot sauté the onion on medium heat till golden brown in oil. I used a couple of tablespoons. Once golden add the ginger and garlic, fry for a minute, add the tomatoes, the turmeric, salt and red chili powder. Let the tomatoes sweat and become part of the Masala. It takes a few minutes. Let the oil seep through so you know your Masala is done. Now you can blitz it in a ninja or hand blender for a smooth curry. It’s entirely up to you. I do it.

Return mixture to the pot, medium heat. Add the chicken and the ground roasted cumin corriander powder. Add the beaten yogurt, the popped up elaichi pods. Cook till the mixture secretes the oil again so you know the yogurt has cooked. Now add water or yakhni (bone broth). Make sure it’s warm water and not cold water. Temperatures matter. Add the peas and green chilies. The whole green. Chilies do not impart spice. Just a needed bitterness from their skin. Check seasoning.

For chicken breast you need to cook this for 15 mins max on low heat. For bone in chicken I recommend 25 minutes on low heat. Once done, check seasonings. Add the garam Masala, the cilantro and turn off the heat. Let it infuse for a few minutes. Serve hot with rice or roti.


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My name is Marium, and thanks for stopping by. Things you'll find over here: 

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