Quick & Aromatic Indian Curry Chicken Recipe

Why You’ll Love This this Quick & Aromatic Indian Curry Chicken

This flavor-packed curry comes together in just minutes using your microwave, which means you can have that complex, aromatic Indian taste without spending hours in the kitchen.

The combination of curry powder, sweet raisins, and fresh fruit creates this beautiful balance of savory and sweet that honestly makes my mouth water every time I think about it.

Plus, with tender chicken thighs and a gorgeous garnish of coconut and toasted almonds, this dish looks fancy enough for company but simple enough for a Tuesday night when you’re craving something special.

Ingredients List

Let me walk you through everything you’ll need to create this aromatic Indian curry that’ll have your kitchen smelling like a spice market.

• 3 lbs chicken thighs, skinned
• 2 tablespoons butter
• 1 garlic clove, minced (large)
• 1 large onion, sliced
• 1 1/2 tablespoons curry powder, mild
• 1 (19 ounce) can tomatoes
• 2 tablespoons tomato paste
• 1/2 cup sultana raisin
• 2 apples, peeled and cubed
• 2 tablespoons lime juice
• 1 bay leaf
• 1 pinch sugar
• 2 tablespoons fresh coriander, chopped
• 1/2 cup unsweetened grated coconut
• 1/2 cup toasted almond
• 1 mango, peeled and cubed OR 1/2 pineapple, cubed

A few things worth noting about these ingredients from a health perspective:

• Chicken thighs with skin removed keep the protein high while cutting unnecessary saturated fat
• The fresh fruits and vegetables add fiber, vitamins, and natural sweetness without processed sugars
• Coconut provides healthy fats, though it’s calorie-dense so the half-cup portion keeps things reasonable
• Fresh coriander and lime juice boost vitamin C and add antioxidants
• You can easily swap the butter for olive oil if you want to make it even heart-healthier

Step by Step Directions

This Indian-style chicken curry uses microwave cooking to deliver authentic flavors in just minutes.

• In a 12 cup casserole, melt butter for 45 seconds at 100% power.
• Add garlic and onion; cook revealed for 2 minutes at full power.
• Stir in curry powder and cook for 1 minute at full power.
• Add chicken pieces and cook for 5 minutes at full power, covered with waxed paper.
• Turn chicken pieces over.
• Mix tomatoes with tomato paste and blend in remaining ingredients except coriander and garnish items.
• Cook for 15 minutes at 100% power, covered with waxed paper, stirring once during cooking.
• Add fresh coriander and cook for another minute.
• Let stand for 5 minutes.
• Serve chicken over plain rice on heated plates.
• Garnish with grated coconut, fresh fruit, and toasted almonds arranged in a circle around the chicken.

For the most aromatic results, consider using freshly ground spices from a premium Indian spice grinder rather than pre-ground curry powder.

Substitutions and Variations

• Try different apples like Granny Smith for more tartness – or skip them entirely if you’re one of those people who thinks fruit doesn’t belong in savory dishes, though you’re missing out.
• Add vegetables like bell peppers or green beans – toss them in with the chicken for a one-dish wonder that covers all your food groups, more or less.
• Use coconut milk instead of grated coconut – pour in about half a cup for an extra creamy sauce that’ll make you forget this whole thing started in a microwave.

Additional Things to Serve With This Dish

This curry practically begs for some good sides to soak up all that amazing sauce.

• Basmati rice is the classic choice – its long grains stay separate and fluffy, plus it has this subtle nutty flavor that won’t compete with your curry.
• Naan bread for the ultimate sauce-scooping enjoyment – store-bought works fine, though if you’re feeling ambitious, homemade naan is like giving yourself a warm hug.
• Plain Greek yogurt or raita on the side – because sometimes you need something cool and creamy to balance out the spices, especially if you went a little heavy-handed with that curry powder.
• Pickled onions or mango chutney – the tangy bite cuts through the richness and adds another layer of flavor that makes your taste buds do a little happy dance.
• Simple steamed vegetables like broccoli or green beans – they add color to your plate and help you feel slightly less guilty about eating rice with curry sauce.
• Pappadums if you can find them – these crispy lentil wafers are like edible plates that somehow make everything taste better, though they do have a tendency to shatter dramatically when you bite them.

Cooking Tips & Tricks (Chef’s Notes)

• Pierce your waxed paper in a few spots – this prevents it from ballooning up like a weird food parachute and potentially making a mess in your microwave.
• Let your chicken come to room temperature first – cold chicken straight from the fridge cooks unevenly, leaving you with some pieces that are perfect and others that are still doing their chicken impersonation.
• Stir from the outside in – the edges heat faster in microwaves, so redistributing that heat helps everything cook at the same pace instead of having a temperature competition.

Nutritional Facts

This hearty Indian-style chicken dish packs impressive nutritional value alongside its bold flavors.

• High protein content – 3 lbs of chicken thighs provide approximately 25-30g of protein per serving, supporting muscle maintenance and satiety.
• Rich in healthy fats – chicken thighs contain beneficial monounsaturated fats, while almonds and coconut add heart-healthy omega-3s.
• Antioxidant powerhouse – curry powder, fresh coriander, and tomatoes deliver anti-inflammatory compounds and vitamin C.
• Fiber boost – apples, raisins, and mango contribute dietary fiber for digestive health (about 4-6g per serving).
• Essential minerals – almonds provide magnesium and vitamin E, while tomatoes offer potassium and lycopene.
• Natural sugars – fruit ingredients provide energy without processed sugar additives.
• Calorie range – approximately 450-550 calories per serving when served over rice.
• Iron source – chicken thighs are an excellent source of heme iron, easily absorbed by the body.

Fun “Did You Know?”

While curry powder might seem like an ancient spice blend, it’s actually a British invention from the 18th century, created to mimic the complex spice combinations they encountered in India.

I find it fascinating that authentic Indian cooking rarely uses pre-made curry powder—instead, they create fresh spice blends called “masalas” for each dish.

Another interesting fact: the word “curry” comes from the Tamil word “kari,” meaning sauce.

When you’re making this recipe, you’re participating in a culinary fusion that bridges British convenience with Indian flavors, creating something uniquely delicious that spans centuries of food evolution.