Chef Cyril Lignac's Chicken Curry Recipe: Simple Steps for Tender, Fragrant Flavor

The chicken curry is a cornerstone of Indian cuisine and beyond. This comforting dish, blending chicken with aromatic spices and herbs, has spread from Southeast Asia to the West Indies, Caribbean, and Réunion through centuries of trade. Today, gourmet variations abound—chicken colombo, massala, coconut milk versions, or veggie-packed—making it simple, affordable, and endlessly adaptable. Success, however, hinges on a few pro chef tips.

Chef Cyril Lignac's Expert Tips for Tender, Flavorful Chicken Curry

Renowned chef and pastry chef Cyril Lignac shares daily recipes and techniques on RTL. His foolproof chicken curry uses everyday pantry staples for restaurant-quality results: incredibly tender and aromatic chicken. Start with a key marinade—let chicken pieces infuse for at least 20 minutes in tomato concentrate, lemon juice, mustard, and Garam Masala, the iconic Indian spice blend. The sauce is the star: roast spices with crushed tomatoes, cashews, and Greek yogurt for a velvety, rich base. Finally, low simmering allows flavors to meld deeply.

Cyril Lignac's Chicken Curry Recipe

For 4 servings, you'll need:

• 4 chicken breasts
• 2 tablespoons of tomato puree
• 1 tablespoon of mustard
• 1 tablespoon of Garam Masala
• 1 lemon
• Olive oil
• Butter
• 1 yellow onion
• 1 small piece of fresh ginger
• 2 cloves of garlic
• 1 teaspoon curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon ground cinnamon
• 1 teaspoon of fennel seeds
• 1/2 glass of water
• 500 g crushed tomatoes
• A handful of cashews
• 400g Greek yoghurt
• 2 large potatoes
• Salt

Preparation steps:

1. On a cutting board, dice the chicken breasts.
2. In a bowl, add the chicken pieces with the tomato paste, mustard, Garam Masala, lemon juice and salt. Leave to marinate for 20 minutes.
3. In a casserole, brown a piece of butter and olive oil then add the onion, garlic and minced ginger.
4. Then add the spices: curry, turmeric, cinnamon, fennel and pour half a glass of water. Let reduce and cook.
5. Pour in the crushed tomatoes and cashew nuts then mix the whole mixture.
6. Stir in the Greek yogurt to make the sauce smooth, as well as coarsely chopped potatoes.
7. Once the chicken is marinated, add it to the pot with the sauce. Leave to cook slowly for 10-15 minutes. Enjoy!

Also read:

Escalope Milanese by Cyril Lignac: an easy and super gourmet recipe ("With a caprese salad, it’s perfect!")

Cyril Lignac's veal blanquette: a delicious and easy-to-make recipe ("It's to die for!")

Beef bourguignon by Cyril Lignac: his melting, tasty and super easy to make recipe!