Curry Masala Chicken

Curry Masala Chicken

Here is a chicken curry with a lot of vegetables added for good measure. Feel free to leave them out or switch them out for other ones of your choice. To make a creamier version, add 1/2 cup of heavy cream in place of the water.
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Cook Time

180 Minutes



Step 1
Combine the chicken with the curry masala and set aside.
Step 2
In a medium sized Dutch oven over high heat, warm the olive oil and add the minced onions. Let them brown for 10 to 12 minutes, lower the heat and cover the onions if you need to.
Step 3
Add the marinated chicken, stir in with the onions, lower the heat, cover and let it cook for 5 to 7 minutes until the chicken appears to be slightly cooked on all sides.
Step 4
Add the vegetables, salt and continue frying the chicken for another minute or two, then add the tomatoes. Cover and simmer for another 5 minutes.
Step 5
Add 1 to 2 cups of water, bring the whole curry to a boil, lower and simmer for 15 to 20 minutes or until the chicken is cooked through and the vegetables are soft. Let the curry rest for at least an hour preferably 2 to 3 hours.
Step 6
Serve garnished with chopped herbs.
6 chicken thighs, bone-in skinless
2 tablespoons curry masala
1 teaspoon minced garlic
1 tablespoon unpeeled minced ginger
4 tablespoons olive oil or ghee
2 cups minced onions
1 large red potato, cut into 1-inch chunks
2 to 3 medium sized carrots, cut into1-inch chunks
1 squash or zucchini, cut into-1inch chunks
2 cups minced fresh tomatoes or 1 cup canned crushed tomatoes
2 teaspoons salt
Juice of 1 lemon
2 tablespoons minced cilantro

Notes & Variations

  • Check out our house made Curry Masala!

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