[Recipe] Chicken Curry: A delicious Indian spice infused curry

This recipe is part of our new culinary series, The Global Kitchen, which features recipes from all over the world, provided by our own international student reporters.


The completed dish. Photo: Avantika Panda

Avantika Panda

Start to finish: 30 minutes
Servings: 2 – 3
Cuisine: Indian
Difficulty level: Medium
Spice level: Medium/High

This recipe is a special family recipe. It is a traditional Indian curry that is cooked in every household in Odisha, a state in the eastern part of India. This recipe was made by my grandfather, an avid food lover, every summer during family vacations. He wasn’t a professional chef, but he enjoyed cooking for his family during gatherings and developed this recipe as his signature dish. He passed this recipe on to his daughters and this dish continues to be cooked in our family ever since. This dish is my comfort food as it reminds me of home. It’s delicious and flavorful, and you’ll be acknowledged as a true curry connoisseur if you can master this recipe.


  • 2 tablespoon oil (Preferably mustard oil for enhanced taste.)
  • 1 cup red onion, finely chopped
  • 2 teaspoons ginger garlic paste*
  • ½ cup tomatoes, chopped
  • ½ teaspoon turmeric powder
  • 1 tablespoon red chilli powder*
  • 2 teaspoons chicken curry powder*
  • 1 boneless chicken breast, cubed
  • Salt and ground black pepper
  • Chopped cilantro

*Indian spices are easily found at local Indian stores or Whole Foods.


In a pot over medium heat, pour 1 tablespoon of oil and wait for 2 minutes. Add the chopped red onions and cook them until they start to caramelize. Add the ginger garlic paste and sauté them together.

Add the chopped tomatoes and season with the turmeric powder, red chili powder and 1 teaspoon of chicken curry powder. Stir for 1 minute, or until the tomatoes soften and the spices are cooked.

In the same pot over medium heat, add the cubes of chicken breast and cook for 3 minutes. Cook the chicken until you see the juices run clear, then add ¼ cup of water and add 1 teaspoon of chicken curry powder.

Add salt and ground black pepper as per your taste and stir for 5 minutes.

Garnish with chopped cilantro and serve hot with cooked rice.


  1. Depending on what consistency you prefer, you can add water to reduce it, or add heavy cream to increase it.
  2. If you prefer less spice, you can add heavy cream or yogurt before removing the pot from the stove.
  3. For a vegetarian or vegan alternative, substitute the chicken with mixed vegetables like boiled potato and peas or green beans and carrots, or add chickpeas to make chickpea curry.