Jun 09 2026
Restaurants›Prince of India Restaurant›Chicken Curry Recipe

Chicken Curry Recipe

Inspired by Prince of India Restaurant
Time1h
Serves4

Chicken in curry sauce. Served with rice.

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Ingredients

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Chicken (marinade & protein)

Curry sauce

Rice

Garnish & serving

Method

Chicken (marinade & sear)

  1. 1

    Marinate the chicken

    In a bowl, combine the plain yogurt, lemon juice, ground turmeric, 1.5 tsp kosher salt, and 1 tsp black pepper. Add the cut chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes (up to 2 hours) to tenderize and flavor the meat.

  2. 2

    Sear the chicken

    When ready to cook, heat 2 tbs vegetable oil in a large heavy-bottomed skillet or sauté pan over medium-high heat. Remove chicken from marinade, letting excess drip off (discard any leftover marinade). Working in a single layer and in batches if needed, sear the chicken pieces for 2–3 minutes per side until browned but not fully cooked through. Transfer seared chicken to a plate and set aside.

Curry sauce

  1. 3

    Cook the aromatics

    In the same pan, reduce heat to medium and add 2 tbs vegetable oil or ghee. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and ginger and cook 30–60 seconds until fragrant.

  2. 4

    Bloom the spices

    Stir in the curry powder, ground cumin, and paprika. Cook the spices with the onion mixture for 1–2 minutes, stirring constantly, to bloom their flavors. Add the tomato paste and cook another 1 minute, stirring, to remove raw tomato taste.

  3. 5

    Build the sauce

    Pour in the crushed tomatoes and chicken stock (or water); stir to combine and scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.

  4. 6

    Finish with coconut milk

    Stir in the coconut milk, 1 tsp salt, and 1 tsp sugar (optional). Return the seared chicken pieces and any juices on the resting plate to the pan, submerging them in the sauce. Reduce heat to low–medium so the sauce simmers gently.

  5. 7

    Simmer until cooked

    Simmer uncovered for 15–20 minutes, stirring occasionally, until the chicken is cooked through (internal temperature 74°C / 165°F) and the sauce has slightly thickened. Taste and adjust seasoning with more salt or a pinch of sugar if needed. Stir in 1/4 cup chopped cilantro in the last minute of cooking.

Rice

  1. 8

    Rinse and prepare

    Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Drain well.

  2. 9

    Cook the rice

    In a medium saucepan, combine the rinsed rice, 3 cups water, 1 tsp salt, and 1 tbs butter or oil. Bring to a boil over high heat. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer gently for 12–15 minutes (do not lift the lid).

  3. 10

    Rest and fluff

    Turn off the heat and let the rice rest, covered, for 10 minutes. Then remove the lid and fluff gently with a fork.

Garnish & serve

  1. 11

    Finish and plate

    Taste the curry one final time and adjust seasoning. Serve the chicken curry over a bed of the steamed basmati rice. Sprinkle the reserved 2 tbs chopped cilantro over the top and serve with lime wedges on the side to squeeze over the curry just before eating.

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