You can make this easy Indian curry in 30-minutes with shrimp, chicken, or both! This recipe is my go-to shrimp curry recipe that I make over and over again. Rich and flavorful spices give this Indian chicken curry dish the ultimate flavor that stands up to restaurant quality Indian curry!
Begin by melting 5 tablespoon of butter in a skillet over medium-high heat.
Add the chicken pieces and chopped onion to the melted butter as well as salt and pepper to taste. Cook for 5-8 minutes until the chicken is cooked through.
Add the curry powder, cumin, fennel seed, cardamom and turmeric, and stir until the chicken is well coated. Cook for roughly 30 seconds until the spices are fragrant.
Reduce the heat to medium, and add in the tomato sauce and coconut milk. Stir to combine well.
Mix in the shrimp, cover and simmer for 5-8 minutes until the shrimp is cooked.