Easy Boneless Chicken Curry - Boneless Chicken Curry is a simple recipe made with onions, tomato, spices and juicy and succulent boneless chicken thighs. It is a rich curry that can be served with Rice or Roti/Chapatti.
If you prefer bone in Chicken, why not try Chicken Curry or Chicken Hyderabadi.
Easy Boneless Chicken Curry
Chicken Curry is a dish originating from the Indian subcontinent.
It is generally made with chicken that is cooked in an onion and tomato based curry sauce.
It is flavoured with ginger, garlic, chilli and ground spices such as coriander, cumin and turmeric. It is also sometimes flavoured with whole spices that are heated in oil.
Ingredients and Substitutions
Boneless Chicken Thighs - Cut into chunks. You can also use breast.
Oil -There is a lot of oil in this recipe to give the best possible flavour. You can reduce this down to 2 - 3 tbsp.
Whole Spices - Bay Leaves, Cinnamon, Cardamom, Peppercorns, Cloves. You can skip these if you are short on time and add 1 teaspoon of Garam Masala when you add the Curry Powder at the end.
Onions - 3 sliced onions are used in this recipe. These need to be cooked till they are a deep golden brown.
Ginger, Garlic, Green Chilli - Fresh, Frozen or store brought pastes.
Ground Spices - Turmeric, Red Chilli Powder, Cumin Powder, Coriander Powder, Curry Powder, Kashmiri Chilli Powder.
Dry Fenugreek - Or use a small handful of chopped fresh Fenugreek.
Tomato - tinned Plum Tomatoes or Passata.
Salt
How to make Boneless Chicken Curry
Add Oil to the pot, once hot add whole spices - Bay Leaves, Cinnamon Sticks, Cardamom, Peppercorns and Cloves and Onions. Cook till golden brown.
Add Ginger, Garlic and Green Chilli. Cook for 2. 3 minutes.
Stir in Salt and cook covered on low for 5 minutes.
Add Ground Spices - Turmeric, Red Chilli, Cumin Powder, Coriander Powder, Curry Powder, Kasuri Methi (Dry Fenugreek) and Kashmiri Chilli Powder. Cook covered on low for 6 - 7 minutes on medium heat.
Add pureed Tomatoes. Bring to a simmer. Then cook covered on medium low for 10 minutes.
Add the meat and cover. Leave to cook for 10 minutes.
Add 3 - 4 tablespoon of Water. Bring to a boil and cook for a further 10 minutes.
Cover and cook for 5 more minutes.
💭 EXPERT TIPS
Chicken - You can use boneless chicken breast instead of thighs in this recipe. It will cook in a shorter amount of time.
Fresh Tomatoes - You can use fresh tomatoes instead. 2 large tomatoes should work.
Cooking - The secret to a good curry is to give it time. Cooking down the onions, spices and tomatoes for a good amount of time enhances their flavour and makes for the most delicious curry. You will know when it is ready because the oil will separate from the curry at the sides and at the top and the curry will have a shiny appearance.
🥗 HOW TO SERVE
The best side dishes for a boneless chicken curry are some sort of flatbread like roti/chapatti, naan, paratha, tandoori roti, Jeera Rice, Ninja Foodi Rice or Basmati Rice
You can serve it alongside a vegetarian side such as Aloo Palak or Okra Fries.
Storage Suggestions
Boneless Chicken Curry will keep well in the fridge for 4-5 days in an air tight container in the fridge. To reheat add a couple of tablespoons of water, place in the microwave or heat in a pot over medium low heat till warmed through.
It can also be frozen for up to 3 months.
more chicken curry recipes:
Easy Homemade Tandoori Chicken - 3 Easy Methods
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Easy Boneless Chicken Curry
Ingredients
- 75 ml Oil Vegetable
- 4 Bay Leaves
- 2 Cinnamon Sticks
- 4 Cardamom Pods
- 7 Peppercorns
- 5 Cloves
- 3 Onions sliced finely
- 1 teaspoon Ginger Paste
- 1 teaspoon Garlic Paste
- 2 Green Chillies pierced
- 1 ¼ teaspoon Salt
- ½ teaspoon Turmeric Powder
- ½ teaspoon Red Chilli Powder
- 1 ¼ tap Cumin Powder
- 1 ¼ teaspoon Coriander Powder
- 1 tablespoon Curry Powder
- 1 tablespoon Kasuri Methi Dry Fenugreek
- 1 teaspoon Kashmiri Chilli Powder
- 200 g Plum tomatoes tin, pureed
- 2 lb Boneless, Skinless Chicken Thighs in cubes
- 3 - 4 tablespoon Water
Instructions
- Add Oil to the pot, once hot add whole spices - Bay Leaves, Cinnamon Sticks, Cardamom, Peppercorns and Cloves and Onions. Cook till golden brown. 10 - 15 minutes.
- Add Ginger, Garlic and Green Chilli. Cook for 2 - 3 minutes.
- Stir in Salt and cook covered on low for 2 - 5 minutes.
- Add Ground Spices - Turmeric, Red Chilli, Cumin Powder, Coriander Powder, Curry Powder, Kasuri Methi (Dry Fenugreek) and Kashmiri Chilli Powder. Cook on high for 30 seconds. Cook covered on low for 6 - 7 minutes on medium heat.
- Add pureed Tomatoes. Bring to a simmer. Then cook covered on medium low for 10 minutes.
- Add the meat and cover. Leave to cook for 10 minutes.
- Add 3 - 4 tablespoon of Water. Bring to a boil and cook covered on low for a further 10 minutes. Cover and cook for 5 more minutes.
Ned Brab says
I grated my onion to make gravy thicker and added peas for an extra veg portion. Used some internet recommended substitutes eg nutmeg for cardamom pods and cinnamon for cloves. And I omitted the fresh chillies because I didn't want it too hot. Really delicious! Will try the bhuna next!
Safira says
So glad you enjoyed it and love the substitutions too. Thankyou 🙂