Indian-style Chicken Curry

Indian-style Chicken Curry

Servings 8
Calories 220kcal


  • 4 chicken breasts boneless, skinless
  • 2 tbsp olive oil extra virgin
  • 2 medium onions
  • 2 tbsp curry powder
  • 6 cloves garlic
  • 1 jalapeno pepper
  • 1 tbsp ginger root
  • 1 tbsp tomato paste
  • 1 tsp garam masala
  • 1 cup water
  • 2 plum-tomatos
  • ½ cup green peas
  • ½ cup coconut milk
  • ¼ cup cilantro


  • Heat oil in Dutch oven over medium-high and brown chicken on both sides, 7-10 minutes.
  • Remove chicken.
  • Add onions and a pinch of salt to the pot.
  • Cook until onions are softened, 5 minutes.
  • Stir in curry powder, garlic, jalapeno, ginger, tomato paste, and garam masala.
  • Cook until fragrant, about 30 seconds.
  • Gradually stir in water, scraping up any brown bits.
  • Cover and simmer for 20 – 30 minutes.
  • Add breast and continue to simmer, covered, until breasts reach 160 degrees for about 20 minutes, flipping the chicken after about 10 minutes.
  • Stir tomatoes, peas, coconut milk into pot and simmer until peas are heated. 1-2 minutes.
  • Stir in cilantro and season with salt and pepper.


Nutrition Facts
Indian-style Chicken Curry
Amount Per Serving (224 g)
Calories 220 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2.5g16%
Cholesterol 85mg28%
Sodium 75mg3%
Potassium 522mg15%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 3g3%
Protein 28g56%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.



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