Go Back Email Link
–+ servings
Boneless Chicken Curry in dish

Easy Boneless Chicken Curry

Safira
Easy Boneless Chicken Curry - Boneless Chicken Curry  is a simple recipe made with onions, tomato, spices and juicy and succulent chicken breast.   It is a rich curry that can be served with Rice or Roti/Chapatti.
5 from 7 votes
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine Indian
Servings 6
Calories 332 kcal

Ingredients
  

  • 4 tablespoon Oil Vegetable
  • 1 teaspoon Cumin Seeds
  • 2 Bay Leaves
  • 2 Cinnamon Sticks
  • 4 Cardamom Pods
  • 7 Peppercorns
  • 5 Cloves
  • 2 large Onions sliced or diced finely
  • 1 tablespoon Ginger Paste
  • 1 tablespoon Garlic Paste
  • 1 tablespoon Green Chilli Paste or 2 Green Chillies pierced
  • 1 ¼ teaspoon Salt
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon Red Chilli Powder
  • 1 ¼ teaspoon Cumin Powder
  • 2 teaspoon Coriander Powder
  • 1 tablespoon Curry Powder Optional
  • 1 tablespoon Kasuri Methi Dry Fenugreek
  • 1 teaspoon Kashmiri Chilli Powder Optional
  • 400 g Plum tomatoes tin, pureed
  • 1 Tomato Chopped
  • 2 lb Boneless, Skinless Chicken Breast in cubes
  • 2 tablespoon Water

Instructions
 

  • Add Oil to the pot, once hot add whole spices  - Cumin Seeds, 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 on medium heat.
  • Add Water. Cook covered on low for a further 10 minutes.

Notes

Top Tips and Tricks

Don’t rush the onions - this is where flavour develops.
Cook spices on low heat - to prevent bitterness.
If the curry sticks at any stage - add a splash of water and continue cooking.
Chicken Thighs - should be cooked longer.
Taste at the end - adjust seasoning if needed.

Variations

  • Lighter version: Reduce oil.
  • Use Chicken Thighs - These require more cooking time but are easier to cook in that there is less chance of them drying out.
  • Creamy curry: Stir in 2–3 tablespoons cream or coconut milk at the end.
  • Spicier curry: Increase Kashmiri chilli or add fresh green chillies.
  • No whole spices: Skip them and finish with garam masala.

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

Fridge: Store in an airtight container for 4–5 days.
Reheating: Add a few tablespoons of water and heat gently on the stove or microwave.
Freezer: Freeze for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

Calories: 332kcalCarbohydrates: 11gProtein: 31gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 144mgSodium: 679mgPotassium: 589mgFiber: 4gSugar: 4gVitamin A: 385IUVitamin C: 11mgCalcium: 61mgIron: 2mg
Keyword Basic Chicken Curry, Boneless chicken curry, chicken curry, chicken thigh curry
Tried this recipe?Let us know how it was!
QR Code linking back to recipe