James Martin Chicken Curry Recipe

This easy chicken curry is full of flavor and made with simple ingredients. The chicken is cooked in a creamy curry sauce with yogurt, coconut milk, and warm spices. It’s perfect for dinner with rice or naan bread.

Ingredients Needed:

• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• ½ teaspoon grated fresh ginger root
• ½ teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves – cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• ¾ cup coconut milk
• ½ lemon, juiced
• ½ teaspoon cayenne pepper

How To Make Chicken Curry Recipe?

1. Heat the oil: Warm the olive oil in a skillet over medium heat. Add the chopped onion and cook until it turns light brown.
2. Add spices: Stir in the garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar, and some salt. Cook while stirring for 2 minutes to bring out the flavor.
3. Add chicken and sauces: Add the chicken pieces, tomato paste, yogurt, and coconut milk. Stir well and bring everything to a boil.
4. Simmer: Lower the heat and let it simmer for 20 to 25 minutes until the chicken is fully cooked and tender.
5. Finish the curry: Take out the bay leaf, then stir in the lemon juice and cayenne pepper. Let it simmer for 5 more minutes.
6. Serve: Serve the curry hot with rice or naan and enjoy.

Recipe Tips:

• Cook the spices before adding chicken: Always let the garlic and spices cook in oil for at least 2 minutes. This helps bring out their full flavor and makes the curry taste rich, not raw.
• Don’t rush the simmering: Let the curry simmer gently for at least 20 minutes. This helps the chicken absorb the flavors and makes the sauce thick and tasty.
• Use room temperature yogurt: Cold yogurt can be split into hot curry. Let it sit out for a few minutes before adding, and stir it in slowly to keep the sauce smooth.
• Grate fresh ginger, don’t chop: Grated ginger blends better into the sauce and gives a stronger, more even flavor in every bite.
• Finish with lemon and cayenne at the end: Adding these at the end keeps the flavor fresh, and bright, and gives a nice kick without overpowering the curry.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover chicken curry cool until it reaches room temperature. Then, place it in an airtight container and keep it in the fridge for up to 3 days.
• Freeze: Let the curry cool fully, then place it in a freezer-safe container. Freeze for up to 2 months.
• Reheat: Pour the curry into a pan and heat on medium, stirring often, until it’s fully hot. Add a splash of water or coconut milk if the sauce feels too thick.

Nutrition Facts :

• Calories: 370 kcal
• Total Fat: 23g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 320mg
• Potassium: 620mg
• Total Carbohydrate: 10g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 30g

Try More James Martin Recipes:

• James Martin Christmas Roast Potatoes Recipe
• James Martin Lyonnaise Potatoes Recipe

James Martin Chicken Curry Recipe

Course: DinnerCuisine: British-IndianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

370

kcal

This easy chicken curry is full of flavor and made with simple ingredients. The chicken is cooked in a creamy curry sauce with yogurt, coconut milk, and warm spices. It’s perfect for dinner with rice or naan bread.

Ingredients

• 3 tablespoons olive oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 3 tablespoons curry powder

• 1 teaspoon ground cinnamon

• 1 teaspoon paprika

• 1 bay leaf

• ½ teaspoon grated fresh ginger root

• ½ teaspoon white sugar

• salt to taste

• 2 skinless, boneless chicken breast halves – cut into bite-size pieces

• 1 tablespoon tomato paste

• 1 cup plain yogurt

• ¾ cup coconut milk

• ½ lemon, juiced

• ½ teaspoon cayenne pepper

Directions

• Heat the oil: Warm the olive oil in a skillet over medium heat. Add the chopped onion and cook until it turns light brown.
• Add spices: Stir in the garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar, and some salt. Cook while stirring for 2 minutes to bring out the flavor.
• Add chicken and sauces: Add the chicken pieces, tomato paste, yogurt, and coconut milk. Stir well and bring everything to a boil.
• Simmer: Lower the heat and let it simmer for 20 to 25 minutes until the chicken is fully cooked and tender.
• Finish the curry: Take out the bay leaf, then stir in the lemon juice and cayenne pepper. Let it simmer for 5 more minutes.
• Serve: Serve the curry hot with rice or naan and enjoy.

Notes

• Cook the spices before adding chicken: Always let the garlic and spices cook in oil for at least 2 minutes. This helps bring out their full flavor and makes the curry taste rich, not raw.
• Don’t rush the simmering: Let the curry simmer gently for at least 20 minutes. This helps the chicken absorb the flavors and makes the sauce thick and tasty.
• Use room temperature yogurt: Cold yogurt can be split into hot curry. Let it sit out for a few minutes before adding, and stir it in slowly to keep the sauce smooth.
• Grate fresh ginger, don’t chop: Grated ginger blends better into the sauce and gives a stronger, more even flavor in every bite.
• Finish with lemon and cayenne at the end: Adding these at the end keeps the flavor fresh, and bright, and gives a nice kick without overpowering the curry.