This easy chicken curry will tick all the right boxes - quick, easy to make and a crowd pleaser for the whole family (even the toddler). It's a great batch cook option and excellent way to use up Sunday roast (or Christmas turkey) leftovers!
Why You Should Make This Curry
- Quicker than most traditional curries you'll find online
- Curbs that takeaway curry craving with homemade goodness
- Kids love it too!
Ingredients for Easy Chicken Curry
Chicken: this recipe has been tested using cooked rotisserie chicken breast (so using Sunday Roast Dinner leftovers is ideal) or I regularly use this recipe at Christmas time for leftover turkey curry too.
Jump to:
Vegetable Oil/Ghee: ghee is the traditional option
Vegetables: onion (blending these up is what helps to thicken the sauce) and large vine tomatoes (you can substitute for tin chopped tomatoes)
Aromatics/Spices: Ginger Puree, Garlic Puree, Ground Cumin, Ground Coriander, Turmeric, Garam Masala, Chilli Powder, Paprika, Ground Nutmeg
as with any of my curries, don't worry too much if you don't have a specific spice listed above - just omit it from the recipe or add something else.
Double Cream: you could use single cream for a lighter option if preferred
How To Make Easy Chicken Curry
Soften and slightly brown onions in vegetable oil for 10 minutes. Then add garlic, ginger and all dried spices.
Then add chopped tomatoes and chicken stock cube dissolved in water. Cook with lid on for approx 30 mins until tomatoes have broken down.
Cut cooked chicken into chunks. Blitz the sauce in a blender until smooth then add back into pan with double cream and chopped chicken.
Serve with rice, naan or both ☺️
Storage and Reheating
This curry is a great batch cook option! I regularly make it whenever I have roast chicken leftovers and then store it in the freezer for
Can be kept in the fridge for 4-5 days / in the freezer for 4 months.
Reheat in microwave straight from frozen until piping hot throughout.
If you love curries, then why not try:
South Indian Garlic Chicken (or Lamb)
or my Chicken Pakora with Pink Pakora Sauce or Spiced Onions?
Easy Chicken Curry
Ingredients
- 1 onion finely chopped
- 3 tablespoon vegetable oil / ghee
- 2 teaspoon garlic paste
- 2 teaspoon ginger paste
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- ¼ teaspoon paprika
- ¼ teaspoon chilli powder
- ¼ teaspoon garam masala
- ¼ teaspoon nutmeg
- 4 large fresh vine tomatoes chopped into chunks
- 1 chicken stock cube
- 250 ml water
- 250 g chicken cooked weight and chopped into chunks - I use rotisserie chicken, but Sunday Roast leftovers is good or already cooked chicken - see Note 1
- 100 ml double cream
- fresh coriander optional garnish
Serve With
- rice
- naan / chapati
Instructions
- Soften and slightly brown 1 onion (chopped) in 3 tablespoon vegetable oil / ghee (10 minutes)
- Add 2 teaspoon garlic paste, 2 teaspoon ginger paste and spices (½ teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon turmeric, ¼ teaspoon paprika, ¼ teaspoon chilli powder, ¼ teaspoon garam masala, ¼ teaspoon nutmeg) - fry for 2 minutes
- Then add 4 large fresh vine tomatoes (cut into chunks) and 1 chicken stock cube dissolved in 250 ml water, cook with lid on for approx 30 minutes until tomatoes have broken down and liquid has reduced slightly
- Blitz sauce in a blender then add back into pan
- Stir through 250 g chicken (chopped) and 100 ml double creamand
- Garnish with fresh coriander and serve with rice, naan / chapati or both
Lissa Trafford says
I’ve been made curries before but could never quite get them right. This recipe is amazing so quick and simple and delicious.
Lauren says
I'm so glad you love it and find it easy - that was my aim!
Carrie says
Both me and my toddler loved it! Froze half the sauce to use up leftovers next time we have a roast.
A Miller says
This as absolute heaven! Everyone loved it, even the fussy eaters! A go-to recipe now!