That Spicy Chick

The BEST Indian Onion Chicken Curry!

This Indian Onion Chicken Curry is super easy to make, full of amazing flavors, and always a crowd pleaser! It’s made with simple ingredients like tomatoes, onion, garlic, ginger, chilies, and fresh coriander, and taken to a whole another level of deliciousness with S&B’s Golden Curry roux! Stovetop Pressure Cooker, Stovetop (wok/stockpot), and Instant Pot (Electric Pressure Cooker) instructions included. Can be made vegetarian/vegan.

 

White deep plate with blue patterned rim with Indian Onion Chicken Curry over rice and garnished with coriander leaves cut off from right side of picture. Silver spoon to the side of the plate.

Ladies & Gentlemen!!! May I have your attention please? 📣📣📣

I’m about to unveil the secrets of the show stopping, always in high demand, most sought after and crowd-pleasing family recipe – the one and only, my Momma’s Indian Onion Chicken Curry!!!! 🎉😍💃🎉

White deep plate with blue patterned rim with Indian Onion Chicken Curry over rice garnished with coriander leaves in front. Bowl of plain yogurt garnished with coriander leaves on left back. Another corner of plate filled with Indian Onion Chicken Curry over rice on right corner back.

Wheee! Ok, if that introduction hasn’t convinced you yet that you need this in your life too, let me tell you about it and prove that this truly is one of the BEST Indian chicken curries out there.

First off, it’s not entirely Indian. As you’ve seen from my other recipes, I have a tendency to pull out the best ingredients from various countries and use them to make fantastically mind-blowing dishes! Well, this lil’ habit didn’t form by itself – I inherited it from my Momma! ❤️

This Indian Onion Chicken Curry is an invention by my mom and let me tell you that she was famous for it back when we lived in Taipei! If there was a potluck, cards night, or any sort of big gathering of family friends, she was contracted to make this curry and by god, there were a lot of oomphs and ahhs every time she served this up, LOTS of smiling faces, and completely satisfied bellies!

Indian Onion Chicken Curry in an oval deep serving dish garnished with coriander leaves on a white background. Two large silver spoons to the left of the picture, scattered coriander leaves on background, and white bowl of rice to the top right corner half cut out of the picture.

The secret ingredient in this Indian based curry is actually Japanese curry roux. Yep, you heard me right. We do fusion food justice in this house! 😉 Japanese curry roux is basically a mixture of sauce, flour, oil, sugar, salt, and various spices that is solidified at room temperature. It allows you to make a delicious Japanese curry in a very short period of time. And as my mom discovered, combining the roux with an Indian style of curry cooking and spices produces the most aromatic and delicious curry that is just bursting with flavor! 🤤

Ingredients for Indian Onion Chicken Curry displayed on a wooden board = S&B Golden Curry Roux boxes (Hot & Extra Hot), two medium tomatoes, 1 medium red onion, garlic head - unpeeled, ginger piece - unpeeled, a bunch of fresh coriander leaves, two green and five red chilies with stem.

The story of her discovery goes something like this.

Many years ago in Taipei, my mom was in a supermarket and found herself in the Japanese food aisle. A box of curry roux caught her eye. So she picked it up along with some chicken and headed home. That evening, she got out her pressure cooker and started making a typical Indian curry with onions, ginger, garlic, chilies, and tomatoes. Then she combined everything with a typical mixture of spices for an Indian curry – salt, garam masala, turmeric powder, coriander powder, and red chili powder. Next, she tossed in the Japanese curry roux cube, stirred in water, and added the diced chicken. She let it all cook in the pressure cooker for a few minutes, and then stirred in some freshly chopped coriander as a final touch.

Ingredients for Indian Onion Chicken Curry displayed in small white bowls on a wooden board - diced chicken, red onion puree, tomato puree, garlic & ginger finely chopped in food processor, red & green chilies finely chopped in food processor, spice bowl with coriander powder, turmeric powder, cayenne powder, garam masala, and kosher salt, 3/4 of large cube of S&B Golden Curry roux - Extra Hot, freshly chopped coriander leaves and stems.

That night, my dad got the honor of being the first man alive to taste my mom’s magical curry, and by god, he was made a VERY HAPPY man! It became a regular dish at my parents’ table, at their friends’ tables, then at our family dinner table once my sister and I were born, and then at our friends tables when us kiddos used to get together and act all cool eating our Onion Chicken Curry with white rice and all. 😎 And that’s how Indian Onion Chicken Curry came to be and still wows people to date! 😁

The end!

Well, not quite.

Now and several years later, we no longer live in Taipei and the brand that manufactured the particular curry roux cube my mom used to use no longer exists. But no need to panic, because I found a substitute that is widely available and makes this curry taste just as amazing if not more! 😎 And to date, Indian Onion Chicken Curry still makes regular appearances at our dinner table and at friends and family gatherings and is loved just as much by everyone today!

I now use S&B Golden Curry Roux and it can be found at Japanese and Asian markets, as well also in the Asian foods section at some mainstream supermarkets. You can choose from Mild, Medium Hot, Hot or Extra Hot versions. I recommend using Mild or Medium Hot if you’re using S&B Golden Curry Roux for the first time and want to test the water a bit with the heat level (or if you’re dining with kids). If you like your curries to be on the spicier side, go for the Hot one for sure! When I make this curry for a crowd, I use the Hot version. If making just for myself, I use the Extra Hot version because, well, I am That Spicy Chick after all! 😉 You do what works for you. 🙌

White deep plate with blue patterned rim with Indian Onion Chicken Curry over rice garnished with coriander leaves in front. Bowl of plain yogurt garnished with coriander leaves on left back. Another corner of plate filled with Indian Onion Chicken Curry over rice on right corner back. Two silver spoons on napkin and some coriander leaves on the left.

One thing to take note of is that although it’s a very simple curry to make, it does require some time for the prep work. I usually prefer the gravy to be on the smooth side, so I roughly chop the garlic, ginger, fresh chilies, onion, and tomatoes and then blend them in a food processor before cooking. If you prefer a little bit of a texture in your curry, just finely chop all the ingredients and it’ll still taste great! Or if you have some extra time and don’t mind pausing a bit during the cooking process, you can also blend the curry with an immersion hand blender or conventional blender. I find that this route takes a bit longer and prefer to have everything blended and ready from the get go.

This curry can be made in a traditional pressure cooker, a wok or stockpot on the stove, or in an Instant Pot (electric pressure cooker). I have included instructions for all methods so take your pick!

Just a heads up – the traditional pressure cooker and the Instant Pot method take almost the same time to cook, and the wok/stockpot method takes slightly longer. I personally prefer the stovetop pressure cooker method because, well, I’m a bit ol’ fashioned like that. 😉 Your choice completely though and I guarantee you will love this curry whichever method you choose!

White deep plate with blue patterned rim with Indian Onion Chicken Curry over rice garnished with coriander leaves in front. Bowl of plain yogurt garnished with coriander leaves on left back. Another corner of plate filled with Indian Onion Chicken Curry over rice on right corner back. Oval dish with Indian Onion Chicken Curry with silver spoon inside on left top corner.

VEGETARIAN/VEGAN AND SWAPPING FOR OTHER PROTEINS

What I love about this curry is that it’s so versatile when it comes to the protein and you don’t have to use chicken. (Although, in my honest humble opinion it is just SO GOOD with chicken!) You can swap with plant-based or soy-based meat substitutes like mock duck, mock chicken, Quorn, paneer (cottage cheese) and essentially anything else you like.

You could also use egg or lamb in this curry instead if chicken if you prefer. Both have come out really great and the egg version is my Dad’s favorite!

One thing I haven’t tried this curry with is a plant-based fish. Not sure if it would fall apart or hold its shape with the simmering time needed. 🤷 Any thoughts or experiences? If you do try making this curry with it, report back and let me know how it worked out!

JUST WANT A VEGETABLE CURRY?

By all means, go for it! Throw in your favorite vegetables such as potatoes, carrots, snap peas, broccoli, cauliflower, and beans. Goodness gracious, the world is your oyster here and any veggies combination will work! 💃

FINAL THOUGHTS…

On a final note, be prepared for the intoxicating aromas that will penetrate through every corner of your house while the chicken curry is cooking. They are to DIE for and make my mouth water just thinking about it now!

Right, I hope I have managed to convince you by now that this Indian Onion Chicken Curry truly is a magical and delicious curry. 😉 The force and secrets of this treasured family recipe is now entrusted with you. Go now and wow yourself, your family, and your friends! 💃

Sending lots of warm, spicy chicken curry love and hugs to everyone!🤗♨️😘

Spoon holding up two pieces of chicken and curry over white oval deep serving dish of Indian Onion Chicken Curry garnished with coriander leaves.

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Spoon holding up two pieces of chicken and curry over white oval deep serving dish of Indian Onion Chicken Curry garnished with coriander leaves.

The BEST Indian Onion Chicken Curry!

This Indian Onion Chicken Curry is super easy to make, full of amazing flavors, and always a crowd pleaser! It’s made with simple ingredients like tomatoes, onion, garlic, ginger, chilies, and fresh coriander, and taken to a whole another level of deliciousness with S&B’s Golden Curry roux! Stovetop Pressure Cooker, Stovetop (wok/stockpot), and Instant Pot (Electric Pressure Cooker) instructions included.

  • Author: Lavina
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Curries & Stews
  • Method: Pressure Cooker
  • Cuisine: Indian
Scale

Ingredients

  • 2 Chicken Breasts (about 400g), boneless, skinless – diced into bite sized pieces
  • 2 TBLS Olive Oil
  • 12 TSP Chili Oil (optional)
  • 10 Garlic Cloves – chopped into halves (or minced if not using food processor)
  • 2 inch Ginger Chunk – chopped into small chunks (or minced if not using food processor)
  • 24 Red Chilies, to taste and deseeded depending on desired heat – chopped into thirds (or finely chopped)
  • 2 Green Chilies, to taste and deseeded depending on desired heat – chopped into thirds (or finely chopped)
  • 2 medium Tomatoes – diced (or finely chopped if not using food processor)
  • 1 medium Red Onion – diced (or finely chopped if not using food processor)
  • 2 TBLS Chopped Coriander (more to garnish if desired)
    ¾ S&B Golden Curry Sauce Mix (Curry Roux) – (I use Extra Hot, but you can choose from Mild, Medium Hot, Hot, or Extra Hot depending on your heat preference)*
  • 1 & ¾ TSP Kosher Salt
  • 1 & ½ TSP Garam Masala, store-bought or homemade
  • 1 TSP Coriander powder
  • 1 TSP Turmeric powder
  • ½1 TSP ground Cayenne or Red Chili Powder, more or less to taste
  • ¾1 cup water (depending on how thick you prefer the curry)

Instructions

Prep:

  1. Blend the garlic and ginger chunks in a food processor or mince finely. Set aside together in a small bowl. Repeat for the red and green chilies and set aside in another small bowl. Blend the diced red onion and puree the diced tomatoes and set aside in individual small bowls. (Note: You can skip this step if not using the food processor or if you prefer to use a conventional/handheld immersion blender later. Instead, mince the garlic, ginger, red & green chilies, and finely chop the red onion and tomatoes and set aside in small bowls)
  2. Combine all the spices in a small bowl and cover with cling wrap or a small plate until ready to use.

Stovetop Pressure Cooker:

  1. Turn on the stove to high heat and let the pressure cooker heat up for 30-40 seconds, then add olive oil and chili oil (if using) and the onion. Sauté for about 1 – 2 minutes or until onions are translucent.
  2. Add the garlic and ginger and continue sautéing until fragrant.
  3. Add the red and green chilies and keep stirring for 1-2 minutes.
  4. Add the spices and stir to combine with the other ingredients while scraping the bottom to form a thick pasty mixture.
  5. Add the tomatoes and stir to combine – about a minute.
  6. Then add the curry roux and ¾-1 cup water. Continue stirring and press down on the curry roux to help them melt.
  7. Add the chicken pieces and stir to coat them with the sauce until no longer pink – 20 seconds.
  8. Cover the pressure cooker and lock the lid. Turn down to medium high heat. Allow for the chicken to cook for two whistles –10-12 minutes.
  9. Once cooking has completed, turn off the heat and allow for the pressure to release completely – about 15-17 minutes. Then, carefully open the lid.
  10. Turn the stove back on to medium high heat and stir at regular intervals. Let simmer for 4-6 minutes or until desired thickness for the gravy has been achieved.
  11. Add the chopped coriander and stir to combine for 20 – 30 seconds. Then turn off the heat and remove to dish.
  12. Garnish with more freshly chopped coriander if desired, and serve with steamed white rice, naan, or roti with a side of cooling raita or plain yogurt.

Stovetop – Wok/Stockpot:

  1. Turn on the stove to high heat and let the wok or stockpot heat up for 30-40 seconds, then add olive oil and chili oil (if using) and the onion. Sauté for about 1 – 2 minutes or until onions are translucent.
  2. Add the garlic and ginger and continue sautéing until fragrant.
  3. Add the red and green chilies and keep stirring for 1-2 minutes.
  4. Add the spices and stir to combine with the other ingredients while scraping the bottom to form a thick pasty mixture.
  5. Add the tomatoes and stir to combine – about a minute.
  6. Then add the curry roux and ¾-1 cup water. Continue stirring and press down on the curry roux to help them melt.
  7. Add the chicken pieces and stir to coat them with the sauce until no longer pink – about 20 seconds.
  8. Cover the pot and turn down to medium heat. Allow for the chicken to cook for 8-10 minutes. Stir at regular intervals in between.
  9. Turn the stove back on to medium high heat and stir at regular intervals and let simmer for 5-8 minutes or until desired thickness for the gravy has been achieved.
  10. Add the chopped coriander and stir to combine for 20 – 30 seconds. Then turn off the heat and remove to dish.
  11. Garnish with more freshly chopped coriander if desired, and serve with steamed white rice, naan, or roti with a side of cooling raita or plain yogurt.


Instant Pot:

  1. Select the ‘Sauté’ function on the Instant Pot. Once the pot displays ‘Hot’, add olive oil and chili oil (if using) and the onion. Sauté for about 1 minute.
  2. Add the garlic and ginger and continue sautéing until fragrant.
  3. Add the red and green chilies and keep stirring for 1-2 minutes.
  4. Add the spices and stir to combine with the other ingredients while scraping the bottom to form a thick pasty mixture.
  5. Add the tomatoes and stir for 30-40 seconds.
  6. Then add the curry roux and ¾-1 cup water. Continue stirring and press down on the curry roux to help them melt.
  7. Add the chicken pieces and stir to coat them with the sauce.
  8. Select the ‘Cancel’ function and close the lid. Make sure that the vent is in ‘Sealing’ position. Select ‘Manual’ and adjust the +/- buttons to set the cook time to 7 minutes.
  9. Once cooking has completed, allow the pressure to release naturally for 10 minutes then hit ‘Cancel’. Carefully turn the vent to ‘Venting’ to release any remaining pressure. Ensure that the valve has dropped and then open the lid.
  10. Select the ‘Sauté’ function and stir and let simmer for 4-6 minutes or until desired thickness for the gravy has been achieved.
  11. Add the chopped coriander and stir to combine for 20 – 30 seconds. Then turn off the heat and remove to dish.
  12. Garnish with more freshly chopped coriander if desired, and serve with steamed white rice, naan, or roti with a side of cooling raita or plain yogurt.

Notes

  1. I regularly make this with skinless bone-in chicken thighs/drumsticks when cooking just for myself, but opt for boneless when making it for others or for kids. If you would like to use bone-in chicken pieces too, the cooking time for the chicken needs to be adjusted in step 8:
    • Stovetop Pressure Cooker: Allow the chicken to cook for 3 whistles – 10-15 minutes.
    • Stovetop (wok/stockpot): Cook until chicken is cooked through – 10-15 minutes. You can pierce a piece of the chicken with a fork to make sure it is no longer pink inside and the juices run clear.
    • Instant pot: Set the cook time 10 minutes.
  2. Feel free to make this veg/vegan by substituting with your choice of plant or soy-based meat alternative. Or you can make a simple spicy vegetable curry with all your favorite vegetables instead!
  3. *S&B Golden Curry Roux is available in a large 240g pack and a smaller 100g pack. The curry cubes size is larger in the larger size packs and I use ¾ of 1 large cube. If you purchase the 100g pack, use 1 & ½ curry roux cubes for the equivalent with the smaller roux cubes.
  4. I like my curries to be on the smoother side so I use a food processor to blend the chopped ingredients and puree the tomatoes. If you don’t mind a little bit of a texture in your curry, just finely chop all the ingredients and then cook as per instructions.
  5. If you prefer, you can use an immersion hand blender or blend the curry in a conventional countertop blender during the cooking process and before you add the chicken to the pot (after step 6) for either method. Turn off the heat and use either blender to puree the gravy mixture. (Be careful as the liquid will still be hot and will expand while blending.) Return the curry to the pot once desired consistency is achieved and proceed with steps 7 – 12 as normal.
  6. For less spicy, just omit/reduce the amount of fresh chilies and cayenne powder to taste. You can also deseed the chilies if you wish.
  7. For the Instant Pot method: You can manually quick release the pressure immediately after cooking has completed to save time if you like. Just be careful when turning to the ‘Venting’ position and keep your face and hands away from the steam. I recommend allowing for at least a 10-minute natural release before quick releasing.
  8. The time indicated is for the stovetop pressure cooker method and Instant Pot method. The stovetop wok/stockpot method will take slightly longer, and it will take a little longer if choosing to blend the curry with an immersion/countertop blender after you’ve starting to cook.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 259
  • Sugar: 5.4g
  • Sodium: 1076.8mg
  • Fat: 11.3g
  • Saturated Fat: 1.8g
  • Unsaturated Fat: 8.3
  • Trans Fat: 0g
  • Carbohydrates: 14.4g
  • Fiber: 3.8g
  • Protein: 25.3g
  • Cholesterol: 73mg

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Photo 1 is: Spoon holding up two pieces of chicken and curry over white oval deep serving dish of Indian Onion Chicken Curry garnished with coriander leaves. Photo 2 is: White deep plate with blue patterned rim with Indian Onion Chicken Curry over rice garnished with coriander leaves in front. Bowl of plain yogurt garnished with coriander leaves on left back. Another corner of plate filled with Indian Onion Chicken Curry over rice on right corner back.

 

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