Garlic Chicken Curry

Gazakitchen-Garlic Chicken Curry


  • 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 4-5 garlic cloves, minced
  • 1 tablespoon ginger, grated
  • 2-3 green chilies, sliced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 1 can diced tomatoes (14.5 oz)
  • 1/2 cup water
  • Chopped fresh cilantro for garnish


  1. In a large skillet or Dutch oven, heat the vegetable oil over medium heat.
  2. Add the chopped onion to the skillet and cook until soft and translucent, about 5-7 minutes.
  3. Add the minced garlic, grated ginger, and sliced green chilies (if using) to the skillet and cook for another 1-2 minutes, or until fragrant.
  4. Add the ground cumin, ground coriander, turmeric, paprika, garam masala, and salt to the skillet and stir to combine.
  5. Add the chicken to the skillet and cook until it is browned on all sides, about 5-7 minutes.
  6. Pour in the can of diced tomatoes and water and stir to combine.
  7. Bring the mixture to a simmer and reduce the heat to low.
  8. Cover the skillet and let the curry simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
  9. Season the curry with additional salt to taste and garnish with chopped cilantro.
  10. Serve hot with steamed rice or naan bread.

Enjoy your aromatic Garlic Chicken Curry!

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