I’ll be honest with you — I didn’t expect much the first time I tried this. “Curry in 45 minutes” sounded like a lie. And coconut milk with yogurt? Bit risky, isn’t it?
But this Jammu-style chicken curry surprised me. It’s got that warm spice hit that climbs up your nose in the best way. Rich but not heavy. Creamy but still sharp where it counts, thanks to the lemon and yogurt doing their little dance behind the scenes. And somehow, it tastes like it simmered for hours — even though it barely takes one.
It’s the kind of dish you throw together on a weeknight when your brain’s fried and all you want is a bowl of something hot, with rice you accidentally overcooked and a spoon in one hand. Trust me — it hits.
Why You’ll Love This Chicken Curry Recipe
- Creamy, warming, deeply spiced — but not heavy or greasy.
- Quick enough for a Wednesday, but tastes like you made an effort.
- Flexible — want it hotter? Do it. No coconut milk? There are workarounds.
- Freezes like a dream, so it’s a good one for batch-cooking.
- It smells unbelievable. Like, curry-house-down-the-road levels of good.
Ingredients
- 3 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3 tablespoons curry powder
- 1 teaspoon cinnamon
- 1 teaspoon paprika
- 1 bay leaf
- ½ teaspoon grated fresh ginger
- ½ teaspoon white sugar
- Salt, to taste
- 2 skinless chicken breast halves, chopped bite-size
- 1 tablespoon tomato paste
- 1 cup plain yogurt
- ¾ cup coconut milk
- Juice of ½ a lemon
- ½ teaspoon cayenne pepper
How to Make Jammu Chicken Curry
- Heat the olive oil in a large pan — medium heat, nothing too dramatic.
- Add chopped onion. Let it brown around the edges, not too fast. You want that sweet spot between golden and charred.
- Now throw in ginger, garlic, sugar, salt, cinnamon, curry powder, paprika, and that lone bay leaf. Stir it until it smells like something special. Give it 2 minutes. Maybe 3. (I always forget the garlic. Don’t be like me — have it prepped.)
- Add the chicken, tomato paste, yogurt, and coconut milk. Turn the heat up. Let it bubble a bit, then reduce it down to a gentle simmer.
- Simmer 20 to 25 minutes. Lid off. Let it thicken naturally — not too fast, not too soupy.
- Fish out the bay leaf (unless you like chomping into dried herbs). Stir in lemon juice and cayenne.
- Simmer 5 more minutes. Taste. Adjust salt or heat. Maybe add more lemon. Up to you.
- Serve hot, with whatever carb is closest.
Common Mistakes and How to Dodge Them
Why does my chicken turn out rubbery?
Overcooked breast meat. Try using thighs next time — they’re forgiving and taste better in curries anyway.
Curry tastes flat — what’s missing?
Acid. Always. A squeeze of lemon or a little yogurt at the end can wake it right up.
It’s watery. How do I fix it?
Let it simmer uncovered longer or stir in a cornstarch slurry if you’re in a rush.
My coconut milk split!
Too much heat, too fast. Always lower it to a gentle simmer once added. Stir often, but gently.
Storage and Reheating
Fridge: Store in an airtight container for up to 4 days. Tastes better the second day.
Freezer: Cools well, freezes well. Portion it. Label it. Forget about it. Rejoice later.
To Reheat:
- Stovetop: Low heat, lid on, stir occasionally for 10 minutes.
- Microwave: 3–4 minutes on medium, stirring halfway. Add a splash of water or coconut milk if dry.
Frequently Asked Questions
What’s the best chicken cut for curry?
Chicken thighs. Always. Juicier, richer, less likely to go weird and dry.
Can I use Greek yogurt?
Yes — just make sure it’s plain and not low-fat. Fat = flavour = fewer surprises.
What if I don’t have coconut milk?
Use a bit more yogurt, or substitute with cashew cream, oat cream — whatever you’ve got that’s rich and neutral.
How do I tenderise the chicken?
Salt it 15 minutes before cooking or marinate in yogurt overnight. Makes all the difference.
Nutrition Facts (Per Serving)
- Calories: 243 kcal
- Fat: 11g
- Saturated Fat: 1.5g
- Trans Fat: 0.2g
- Cholesterol: 74mg
- Sodium: 73mg
- Potassium: 373.6mg
- Carbohydrates: 7.5g
- Fibre: 1.5g
- Sugar: 2g
- Protein: 28g
Jammu Chicken Curry Recipe
Description
Jammu Chicken Curry is a fast, rich, and warming dish made with tender chicken, a bold mix of spices, creamy yogurt, and coconut milk. It’s ready in under an hour but feels like something slow-cooked all day. Deeply comforting, surprisingly flexible, and perfect with rice, roti, or straight from the pan with a spoon.
Ingredients
Instructions
- Heat olive oil in a large pan over medium heat.
- Sauté chopped onion until lightly browned.
- Add garlic, ginger, sugar, salt, cinnamon, curry powder, paprika, and bay leaf. Stir for 2 minutes.
- Add chicken, tomato paste, yogurt, and coconut milk.
- Increase heat briefly, then reduce to a simmer for 20–25 minutes.
- Remove bay leaf. Stir in lemon juice and cayenne.
- Simmer for 5 more minutes.
- Serve hot with rice, naan, or roti.
Notes
- Use chicken thighs instead of breast for juicier, more forgiving results.
- Simmer gently once coconut milk is added to avoid splitting.
- For extra depth, marinate chicken in yogurt and salt ahead of time.
- Adjust cayenne for heat — or skip it altogether if you prefer mild.