# Indian-Style Chicken Curry

Recipe by [Priya Raman](https://fridge.menu/en/u/priyaraman)

A fragrant Indian-style chicken curry, marinated in yogurt and lime, then simmered in a spiced tomato and coconut sauce.

Servings: 4 · Prep 120 min · Cook 20 min · Meat

Contains: milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Indian-Style Chicken Curry](https://image.fridge.menu/adaptations/tmnxi2b9/524d6600287e052d729f785e869b34b4fc16db16fb222c6cfe55c8421c450ea7.jpg)

## Ingredients

- 400 g [Chicken breast](https://fridge.menu/en/i/chicken-breast)
- 100 ml [Greek yogurt](https://fridge.menu/en/i/greek-yogurt)
- 1 pcs [Lime](https://fridge.menu/en/i/lime) — juice of
- 3 tbsp [Curry powder](https://fridge.menu/en/i/curry-powder) — medium hot
- 1 tsp [Cinnamon](https://fridge.menu/en/i/cinnamon) — ground
- 0.5 tsp [Cloves](https://fridge.menu/en/i/cloves) — ground
- 1 tsp [Cardamom](https://fridge.menu/en/i/cardamom)
- 2 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 1 tbsp [Ginger](https://fridge.menu/en/i/ginger) — finely grated
- 2 pcs [Onion](https://fridge.menu/en/i/onion) — roughly chopped
- 400 g [Canned chopped tomatoes](https://fridge.menu/en/i/canned-chopped-tomatoes)
- 1 pcs [Bell pepper](https://fridge.menu/en/i/bell-pepper) — cut into large chunks
- 400 ml [Coconut milk](https://fridge.menu/en/i/coconut-milk)
- 1 pinch Chilli pepper — optional, to taste
- 3 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — to taste, freshly ground

### to serve

- 1 pcs [Lime](https://fridge.menu/en/i/lime) — cut into wedges, for serving
- 1 bunch [Coriander](https://fridge.menu/en/i/coriander) — fresh
- 300 ml Basmati rice — cooked according to packet instructions

## Steps

1. Cut the chicken breast into 2×2 cm pieces, mix with the yogurt and lime juice, and leave the chicken to marinate for at least 2 hours, or ideally overnight. (120 min)
2. Place the spices in a hot pan and stir until fragrant. Lower the heat, add the oil, onion, garlic and ginger, and fry, stirring, until the onion is soft and golden.
3. Add the chicken along with the marinade and the chopped tomatoes. Stir and simmer uncovered for about 15 minutes, or until the chicken is tender. (15 min)
4. Add the bell pepper and coconut milk and heat through well. Season with lime juice, salt and pepper, and add a little chilli or cayenne pepper if you like.
5. Serve with rice and fresh coriander, and with naan bread if you like.

Published 2026-10-08

https://fridge.menu/en/r/chicken-curry-tmnxi2b9

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