Homemade Curry Chicken

This Chicken Curry Is Weeknight Dinner Goals, it's as good as what you’d get at an Indian restaurant, if not better, and it’s easy to make. It brimming with flavor thanks to all the spices, it’s rich and creamy and it’s amazingly hearty when you finish it off with basmati rice or naan bread. 


Spice blend

  • 1 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp fennel seeds, crushed in a small bag with a meat mallet
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground mustard
  • 1/4 tsp ground cloves
  • 2 Tbsp olive oil
  • 1 small yellow onion, chopped (1 cup)
  • 4 garlic cloves, minced (1 1/2 Tbsp)
  • 1 Tbsp peeled and minced fresh ginger
  • 1 cup No Salt Added Bonafide Provisions Chicken Broth or Chicken Bone Broth
  • 3/4 cup drained canned diced tomatoes or peeled, seeded, diced fresh tomatoes
  • Salt
  • Cayenne pepper, to taste
  • 1 1/2 lbs boneless skinless chicken breasts, diced into 1 1/4-inch cubes
  • 1 tsp cornstarch mixed with 2 tsp water (optional)
  • 1/3 cup heavy cream
  • 2 Tbsp chopped cilantro
  • 1 cup Peas


  1. Whisk together all of the spices in the spice blend in a small mixing bowl, and set aside.

  2. Heat olive oil in a 12-inch non-stick skillet over medium-high heat. 

  3. Add in onion and saute until slightly golden brown, about 4-6 minutes. 

  4. Add in garlic and ginger, saute for 30 seconds more, then add in the spice blend and saute for 30 seconds. 

  5. Pour in chicken broth and tomatoes and bring to a boil, then reduce heat to medium-low, cover, and simmer for 5 minutes.

  6. Pour mixture into a blender, then cover with a lid and remove lid insert. Cover the opening with a clean, folded kitchen rag. 

  7. Blend mixture until well pureed and smooth, then return to skillet and heat skillet over medium-high heat. 

  8. Season sauce with salt and cayenne pepper (start with about 1/2 tsp salt and a few dashes cayenne, then add more to taste), then add in chicken.

  9. Bring to a simmer, then reduce heat to medium-low, cover skillet with a lid, and simmer until chicken has cooked through, occasionally stirring, about 8-12 minutes. Add peas and cook until tender.
  10. During the last minute of cooking, stir in the cornstarch and water slurry, if desired, to thicken the sauce slightly (or, if needed, thin with a bit of chicken broth).

  11. Stir in cream, then serve warm with cilantro over basmati rice.

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— Krista Happ @KristaHapp