top of page

Weeknight Chicken Curry Dinner with Rice

Here's a delightful recipe for a Weeknight Chicken Curry Dinner, perfect for those busy evenings when you crave something flavorful yet straightforward. This dish is a testament to the magic of spices and simple techniques coming together to create a meal that's both comforting and exciting. The combination of tender chicken, aromatic spices, and the warmth of the curry makes it a perfect match with rice or roti. The best part? It's easy to whip up, ensuring you can enjoy a delicious, home-cooked meal without spending hours in the kitchen. This chicken curry is not just a dish; it's a journey of flavors that promises to make your weeknights special. Enjoy the heartwarming blend of spices and the joy of a homemade meal that's both satisfying and simple to prepare. Bon appétit!


  • For Onion Mixture:

    • Water: ¾ cup

    • Onion, cubed: 1 large (1 cup)

    • Garlic cloves: 5 large

    • Ginger, thick slices: 3½

    • Green chilies: 4

  • For Chicken Marinade:

    • Chicken breast or thighs, boneless: 750 g

    • Salt: 1 tsp (to taste)

    • Turmeric powder: ½ tsp

    • Paprika or Kashmiri red chili powder: 1 tsp

    • Hung plain yogurt: ¼ cup

    • Black pepper: ¼ tsp

    • Oil: 1 tsp

  • For Curry:

    • Neutral oil: 2 tbsp

    • Cumin seeds: ½ tsp

    • Bay leaf: 1

    • Mace blade: ½

    • Cardamom, bruised: 4

    • Cinnamon sticks, small: 2

    • Cloves: 4-5

    • Tomato puree: ½ cup minus 1 tbsp

    • Coriander powder: 1½ tsp

    • Garam masala: ½ tsp

    • Kashmiri red chili powder: ½ tsp

    • Roasted cumin powder: ½ tsp

    • Water: 1 cup

  • For Garnish:

    • Ghee: 1 tsp

    • Green chili, chopped: 1

    • Sugar: ¼ tsp

    • Fresh coriander, chopped: 1 tbsp

    • Ginger, thinly sliced: 1 tsp


  1. Prepare Onion Mixture:

    • In a small saucepot, add ¾ cup water, cubed onion, garlic cloves, ginger slices, and green chilies.

    • Cook over high heat for 5-6 minutes.

    • Once cooked, blend into a smooth paste and set aside.

  1. Marinate Chicken:

    • In a bowl, combine chicken with salt, turmeric, paprika or Kashmiri red chili, yogurt, black pepper, and 1 tsp oil.

    • Mix well and marinate for 10-30 minutes.

  1. Cooking the Curry:

    • Heat 2 tbsp neutral oil in a frying pan.

    • Add cumin seeds and sauté for 10-20 seconds.

    • Add the cooked onion mixture and a pinch of salt, sauté for 5-6 minutes over medium heat.

    • Add bay leaf, mace blade, cardamom, cinnamon sticks, and cloves. Sauté for a minute.

    • Stir in tomato puree, coriander powder, and garam masala. Continue sautéing until oil separates (about 2-3 minutes), adding a bit of water if it sticks.

    • Add the marinated chicken and ½ tsp Kashmiri red chili. Sauté for 10 minutes over high heat.

    • Stir in roasted cumin and add 1 cup of water. Cover and cook for 5-6 minutes on low heat.

  1. Garnish and Serve:

    • Once done, garnish with ghee, chopped green chili, sugar, chopped coriander, and sliced ginger.

    • Serve hot with rice or roti and enjoy a flavorful meal!

Nutritional Information

  • Calories: Approximately 400-500 kcal per serving.

  • Protein: High (from chicken).

  • Carbohydrates: Moderate.

  • Fats: Moderate.

  • Fiber: Low to moderate.

  • Vitamins and Minerals: Good source of vitamins from spices and herbs.

This recipe is a perfect blend of nutrition and taste, making it an ideal choice for a hearty weeknight dinner!


bottom of page