Greek-Style Indian Chicken Curry
Indian style chicken curry includes a variety of aromatic spices simmered in a coconut milk-based sauce and served with basmati or other rice.
Curry may not belong to the traditional Greek repertoire, yet Greek cooks have long embraced aromatic spices, slow simmered sauces, and dishes that balance warmth with freshness.
This Greek-influenced chicken curry brings together the comfort of a mild tomato curry and the familiar flavours of the Mediterranean pantry.
Good extra virgin olive oil, Greek yoghurt, lemon, and herbs give the dish a bright, sunny character, while classic curry spices offer depth and warmth.
The result is a family-friendly curry that feels both comforting and Mediterranean, ideal for weekday meals and easy entertaining.
The spice called "curry powder" is not used by the Indians but it is a Western invention which does not reflect any specific food from the Indian subcontinent.
The Indian spice used for curry is garam masala. The aromas and flavors are a delight to the senses!
When I decided to make this curry, I did not have any coconut milk at the time, so I substituted it with Greek yoghurt, which turned out really good.
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Greek-Style Indian Chicken Curry
Indian style chicken curry includes a variety of aromatic spices simmered in a coconut milk-based sauce and served with rice.
Ingredients
- 1 kilo chicken (½ chicken with bones and skin) or 500 grams chicken breast
- 40 grams all-purpose flour
- ¼ cup olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1–2 green chilies, slit (optional)
- 1 cup white dry wine
- 1 large carrot (100 grams) grated or finely chopped
- 50 grams frozen peas (optional)
- 50 grams froze corn (optional)
- 2 tomatoes grated (300 grams)
- 260 grams bell peppers
- 1 ½ tablespoon curry
- 1 tablespoon garam masala
- 1 tablespoon grated fresh or 1 teaspoon ground dry ginger
- 1 tablespoon sea salt
- ½ teaspoon black pepper
- 200 ml Greek yoghurt
Instructions
Directions:
- Cut the chicken into portions.
- Wash and drain the chicken.
- Put it in a zip-lock bag with the flour and drench it into flour.
- Heat the olive oil in a skillet or non-stick frying pan.
- Shake off excess flour and fry the chicken in batches.
- Remove to a platter.
- In the leftover oil, sauté the onion until translucent.
- Add the garlic and green chillies and sauté for a few seconds until fragrant.
- Now add the spices and mix for a few seconds to release their aroma.
- Add the bell peppers (I used frozen), as well as the grated carrot, peas and corn, if using.
- Add the fried chicken back in the frying pan and mix.
- Add the wine and cook until the alcohol evaporates.
- Add the grated tomato and mix.
- Dilute the Greek yoghurt with broth from the chicken.
- Add it to the chicken, mix and cover with the lid
- Cook for thirty minutes.
- Serve with rice pilaf.
Notes
In case you do not have garam masala, you can add the following spices:
- 2 teaspoon mild curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon paprika
Nutrition Information
Yield 5 Serving Size 1Amount Per Serving Calories 658Total Fat 38gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 26gCholesterol 192mgSodium 1574mgCarbohydrates 16gFiber 2gSugar 5gProtein 52g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Kopiaste and Kali Orexi!
Scrumptious looking! I love indian flavors!
Cheers and have a great week,
Rosa
Ivy - I really enjoy curry and don't eat it often enough. Your recipe looks really good! Thank you for participating in our stop in India.
Ivy, this is one of my comfort foods!
I'm curious about the Halva though. It's a common Indian sweet too (Halwa). Since you're a fount of knowledge when it comes to food lore, would you know the origins of Halva/Halwa?
looks simply delicious and it's making me crave for some right now!
Well done Ivy...that curry looks finger licking good. I've signed up for the earth campaign a while ago. there's a foodie blog event on at Morsels & Musings too.
I've always wanted to do this recipe at home and in fact I have the chicken... but all those spices... I should go out and buy them; maybe another day. Today my parents come home for lunch and the Menu is Pizza. 😀
Your curry looks so delicious! We usually add coconut milk to our curry dishes instead of Greek yoghurt. But I think this would taste just as great!
That Indian chicken looks so yummy. I love Indian food.
Thanks everybody for the lovely comments.
Dee, it's kind of complicated as there are a lot of halva types in Greece. The one closer to the Indian one is that with semolina, which I hope to post soon and try and find some answers to your question.
I love a good curry...a kind kind of heat and always packed with flavours. The dish transports exotic places.
Your curry is lovely, I was expecting to see a Greek dish, haha!
Beautiful curry. I love the addition of Greek yoghurt! Great idea.
I haven't make chicken curry for a long time. I should try this recipe.