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chicken curry

Chicken Curry

This classic chicken curry is super flavorful and easy to make! You can throw any vegetable that you have and it will still be delicious!
5 from 2 votes
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 511 kcal


  • baking sheet
  • silicone baking mat or parchment paper
  • skewers


For the chicken marinade

  • 2 chicken breasts, cut into cubes
  • ½ cup plain greek yogurt
  • 6 cloves garlic, minced
  • 2 tablespoon lemon juice
  • 1 tablespoon curry powder
  • salt & pepper

For the curry:

  • 2 tablespoon avocado oil
  • 1 yellow onion, diced
  • 2 lg carrots, peeled and sliced
  • 2 yellow potatoes, peeled and chopped
  • 6 cloves garlic, minced
  • ¼ cup canned diced tomatoes
  • 1 tablespoon curry powder with turmeric
  • 1 10oz bag cauliflower rice sub chopped cauliflower
  • 1 cup chicken broth
  • 1 teaspoon red pepper flakes optional for heat
  • 3 dried whole chiles optional for heat
  • salt and black pepper to taste
  • 2 14oz cans full fat coconut milk
  • chopped fresh cilantro for serving
  • Rice for serving
  • Garlic naan for serving


For the chicken:

  • Cut the chicken into bite sized chunks, but not too small. Add them to a bowl along with all the ingredients for the marinade. Let the chicken sit in the marinade for an hour.
  • Preheat the oven to 500 degrees Fahrenheit. Like a baking sheet with parchment paper or a baking mat.
  • Add the pieces of chicken to skewers. Place the skewers on the baking sheet. Make sure that at least one side of the skewer is raised on the side of the tray so that air can circulate around the chicken and cook it evenly. Cook them in the oven for 15 minutes.

For the curry:

  • While the chicken cooks, saute the onion in the avocado oil over medium heat until the onion is softened.
  • Next, add the carrots, potatoes, and garlic. Cook this until you can smell the garlic.
  • Add the canned tomatoes, curry powder, cauliflower rice, and chicken broth. Reduce heat to low and cover with a lid. Add the cooked chicken once it is done. Let the curry cook on low for about 20 minutes.
  • Add coconut milk 10 minutes before serving. Stir in to combine.
  • While the curry is finishing, cook your rice.
  • Serve the curry with rice, fresh chopped cilantro, and garlic naan!


I used a pre-made turmeric curry powder, for a substitute you can do: ¾ tablespoon curry, ¼ teaspoon turmeric powder, ¼ teaspoon smoked paprika, ¼ teaspoon ground coriander, ¼ teaspoon ground black pepper, ¼ teaspoon ground cumin, ¼ teaspoon ground ginger, and a pinch of ground cloves. 
This is the spice I used:
Indian Curry Seasoning
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition information does not include rice, it only includes the chicken with the curry sauce.


Serving: 1servingCalories: 511kcalCarbohydrates: 27gProtein: 24gFat: 36gFiber: 6g
Keyword chickencurry, chickenvegetablecurry, curry, curryrecipe, indianfood
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