Simple Chicken Curry

I am not kidding this Simple Chicken Curry really is the Simplest Chicken Curry you will ever make!!

No onions or tomatoes! No chopping and so quick to put together. Now that I have your attention, you can read on! 🙂

I have to admit sometimes I just want to make something simple that my family loves, but does not take much effort! For those lazy days, this Simple Chicken Curry is a lifesaver. 

What are the ingredients for this Simple Chicken Curry? 

The chicken is marinated for 15 minutes in turmeric powder, Kashmiri chili powder, ginger garlic paste, salt, and coconut powder. 

Chicken – I recommend using chicken thighs because they are much more tender than chicken breasts. You could also use a whole chicken cut into pieces as well. 

Kashmiri chili powder – I only use this chili powder as I like its deep red color and its mild taste. You could use regular chili powder. 

Ginger garlic paste – I used store-bought ginger garlic paste because of convenience sake. You could use homemade ginger garlic paste. 

Coconut powder – I use Maggi coconut powder in my cooking instead of canned coconut milk or making my own from shredded coconut. 

This coconut milk powder is so easy to use. You just have to mix the powder with warm water to make coconut milk. You can make thin or thick coconut milk depending on your recipe. 

Alternatively, you can use canned coconut milk or make your own with desiccated coconut.

Potatoes – I used one regular Russet Potato cut into 4. ( Optional but recommended)

That’s it!

How do make this Simple Chicken Curry? 

Cut the chicken into medium-sized pieces. Marinate for 10 to 15 minutes with Ginger garlic paste, turmeric powder, Kashmiri chili powder, salt, and coconut milk powder. 

In a pan, heat a tablespoon of oil. When hot, add the marinated chicken. Stir well and fry for a few minutes. Add about 1/2 cup of water. Cover and let it cook. 

I added one potato cut into 4 pieces., I love adding potatoes to all my curries as they soak up all the flavors of the Curry. 

After about 15 minutes, the chicken and potatoes should be cooked. Check for salt and if it needs a few more minutes, let it cook. Once done switch off the flame. Transfer to a serving dish and add cilantro leaves to garnish. 

This chicken curry goes very well with rice, bread, or parathas. 

Notes: 

• You can add more or less water for the gravy depending on whether you want more or less gravy. 
• If you do not have coconut milk powder. You can use canned coconut milk or make your own coconut milk and add it in at the end after the chicken is cooked. Bring it to a simmer and switch off. 
• To enhance the taste you can add some garam masala powder. 
• To avoid overcooking the potatoes, You could add the potato after the curry is cooked. Just microwave them with a little water for about 5 minutes, drain and add to your curry. 

Tip: Did you know if there is too much salt in your curry, add a potato, peeled and cubed. The potato absorbs the extra salt in the curry! 

Hope you will try this Chicken Curry. It goes very well with Peas Pulao or  Indian Lime/ Lemon Rice.

Also 2 ingredient Naan will be a great option!

Please let me know if you do try it out, I would love to hear from you! 

Thank you for visiting! I appreciate every one of you for being here. 

Have a fantastic day!