Simple Homemade Chicken Curry

This is the kind of chicken curry we make at home when we want something comforting and full of flavor without doing anything complicated. No fancy ingredients, no special equipment — just basic spices and a little patience.

If you can chop onions and stir a pan, you can make this.

I usually make this on weekends when we want something simple but satisfying.

Ingredients

500g chicken (bone-in or boneless, both work)

2 medium onions, finely chopped

2 tomatoes, blended or finely chopped

1 tablespoon ginger-garlic paste

1 teaspoon turmeric

1 teaspoon red chili powder

1 teaspoon coriander powder

½ teaspoon garam masala

Salt to taste

2 tablespoons oil

Fresh coriander for garnish

About 1 cup water

How to Make It

Start by heating oil in a deep pan or kadhai. Add the chopped onions and cook them slowly until they turn golden brown. Don’t rush this step — nicely browned onions give the curry its base flavor.

Next, add the ginger-garlic paste and cook for about a minute until the raw smell goes away.

Now add the tomatoes along with turmeric, chili powder, coriander powder, and salt. Cook this mixture until it thickens and you see a little oil separating on the sides.

Add the chicken and mix well so it’s coated in the masala. Let it cook for about 5–7 minutes, stirring occasionally.

Pour in some water, cover the pan, and let it simmer for 20–25 minutes until the chicken is tender and cooked through.

Finish with a sprinkle of garam masala and some fresh coriander on top.

That’s it — simple, home-style chicken curry.

How We Usually Serve It

This tastes great with plain rice, jeera rice, roti, or even simple chapati. It’s the kind of meal that feels even better the next day.

Small Tip

If you like thicker gravy, uncover the pan and cook for a few extra minutes at the end.