Easy Chicken Curry (Shorba) Recipe for Busy Moms

Looking for a quick, delicious, and healthy meal for your family? This easy chicken curry, also known as chicken shorba in Pakistan and sometimes referred to as chicken korma, is the perfect one-pot dish for working moms. It requires no advance prep, uses simple pantry ingredients, and delivers a comforting, meaty meal every time.

Whether you’re coming home tired after work or just craving something fresh and hearty, this chicken curry recipe is your go-to answer. Let’s dive into this quick and satisfying dish!

Ingredients for Chicken Curry

Ingredients	Quantity
Chicken	1/2 Kg (preferably bone-in for more flavor)
Onion	2-3 medium size (sliced)
Tomatoes	2-3 medium size (chopped)
Salt	to taste
Garlic paste	1 tsp
Ginger paste	1 tsp
Crushed cumin	1 tsp
Crushed coriander	1 tsp
Fresh turmeric	½ tsp (crushed)
Turmeric powder	1 pinch
Green chillies	2-3
Red chilli powder	1 tsp
Cooking oil	5-6 tbsp

For Garnishing:

Ingredients	Quantities
Fresh coriander	2 tbsp (chopped)
Ginger	1 tsp (chopped or julienned)
Lemon	1 (sliced)

How to Make Chicken Curry (Step-by-Step)

1. Fry the Base
   In a large pot, heat oil and sauté chopped onions until light brown.
   Add garlic, ginger, and green chilies (if using), and cook for 2–3 minutes.
2. Blend the Curry Base
   In a blender or chopper, add chopped tomatoes and the sautéed onion-garlic mixture. Blend it into a smooth paste with a little water.
3. Fry the Chicken
   In the same pot, add chicken pieces and fry until they turn golden.
   Add the tomato-onion puree and continue frying until the oil separates and the tomatoes are fully cooked.
4. Add Spices
   Now mix in salt, red chili powder, turmeric, coriander, and cumin. Fry for another 3–4 minutes to develop flavor.
5. Simmer the Curry
   Add ½ cup of water and let the curry simmer until the chicken is tender and the gravy reaches your desired consistency (usually 4–5 minutes).
6. Garnish & Serve
   Turn off the heat and top with chopped coriander and fresh ginger.
   Serve hot with naan, roti, or plain rice.

Variations & Substitutions

Best Ways to Serve Chicken Curry

• Pair with steamed basmati rice, chicken pulao, roti, or naan.
  
• Add a side of cucumber raita or a simple salad to balance the spices.
  
• A glass of lassi or mint lemonade goes perfectly on the side!

How to Store Leftover Chicken Curry

Let it cool completely, store in an airtight container, and refrigerate for up to 3 days.
Reheat gently on the stove or microwave. You may need to add a splash of water while reheating to adjust the consistency.

Special Hacks for Perfect Chicken Curry

• Always fry onions well before blending—this gives a richer flavor.
  
• Don’t rush the masala frying stage; let spices cook fully for a deeper taste.
  
• Adding a few drops of lemon juice just before serving brightens the flavor.

History of Chicken Curry

Chicken curry, also widely known as chicken shorba or chicken korma, traces back to the royal kitchens of the Mughal Empire in South Asia. The Mughals introduced this rich, spicy, and meaty dish to a region where many people traditionally followed vegetarian diets. Over time, the flavors of chicken curry became deeply rooted in everyday meals across Pakistan, India, and Bangladesh.Its simplicity, adaptability, and mouthwatering flavor made it a favorite in households and restaurants alike.

Frequently Asked Questions (FAQs)

What is the secret to a good chicken curry?

The key is to fry the onions well till light brown and cook the spices until the oil separates. This builds the rich, layered flavor.

What makes chicken curry taste better?

Freshly ground spices, slow cooking, and using bone-in chicken for extra depth make a big difference.

Can I use boneless chicken in this recipe?

Yes, you can! But bone-in chicken adds more flavor to the curry.

Is this chicken curry spicy?

It’s moderately spicy, but you can easily adjust the number of green chilies and red chili powder to your preference.

Can I make this chicken curry in advance?

Yes, but I suggest making the base curry (the first two steps) a day before serving. You can even store this base curry in the freezer for up to a month. When you’re ready to cook, simply add the base curry to your fried chicken (step three). This won’t affect the taste—in fact, it will save you a lot of time.

This easy chicken curry (shorba) recipe is perfect for busy weeknights. Whether you’re serving it with steaming rice, soft naan, or warm roti, it’s sure to become a family favorite that you’ll come back to again and again. If you enjoyed this hearty curry and want to try another bold, restaurant-style chicken dish with vibrant tomato and spice flavors, check out my Easy Chicken Karahi recipe for a delicious variation that’s just as satisfying!