Chicken And Fish Curry Recipe


Chicken and fish curry is an exciting blend of flavors and textures that brings together the best of both worlds. This dish combines tender pieces of chicken and flaky fish, simmered in a rich, aromatic sauce. The curry is infused with a medley of spices that create a symphony of taste in every bite. Whether you are a fan of chicken or fish, this recipe offers the perfect balance. The fusion of protein sources makes it unique, satisfying, and absolutely delicious.

The spices used in this curry include turmeric, cumin, coriander, and garam masala, each adding its own unique note. The fresh herbs and vegetables further enhance the dish, making it a wholesome and hearty meal. This recipe is ideal for a family dinner or a special occasion. It’s also versatile enough to be adjusted according to your spice tolerance and ingredient availability. So, let’s dive into the details and bring this delightful dish to your table!

Recipe Category

Main Course

This chicken and fish curry serves as a main course, providing a complete meal when paired with rice or bread. It’s hearty enough to stand alone but also pairs beautifully with various sides.


Indian Cuisine

Originating from the diverse and rich culinary traditions of India, this curry combines traditional techniques and ingredients. Indian cuisine is known for its complex spice blends and robust flavors, and this dish is a perfect example.

Cooking Method

Sautéing and Simmering

The recipe involves two primary cooking methods: sautéing and simmering. These methods help in building the depth of flavors, ensuring that each ingredient shines through.

Cooking Time

Preparation Time

15 minutes: Chopping vegetables, cleaning, and cutting the chicken and fish.

Cooking Time

35 minutes: Sautéing onions, spices, and simmering the curry.

Total Time

50 minutes: From start to finish, including preparation and cooking.


Number of Servings

4 servings: This recipe comfortably serves four people, making it perfect for a family meal.


500g chicken breast, cut into chunks
300g fish fillets (preferably white fish like cod or tilapia), cut into chunks
2 large onions, finely chopped
3 tomatoes, pureed
4 cloves of garlic, minced
1-inch piece of ginger, grated
2 green chilies, slit
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon red chili powder (adjust to taste)
1 cup coconut milk
2 tablespoons vegetable oil
Salt to taste
Fresh cilantro for garnish

Cooking Methods

Method 1: Preparing the Ingredients

Cleaning and Cutting the Chicken

– Wash the chicken thoroughly.
– Cut it into bite-sized chunks.
– Pat dry with paper towels to remove excess moisture.

Cleaning and Cutting the Fish

– Wash the fish fillets gently.
– Cut them into chunks similar in size to the chicken pieces.
– Pat dry to ensure they don’t fall apart while cooking.

Chopping the Vegetables

– Finely chop the onions.
– Puree the tomatoes using a blender.
– Mince the garlic and grate the ginger.
– Slit the green chilies lengthwise.

Measuring the Spices

– Measure out all the spices: turmeric, cumin, coriander, garam masala, and red chili powder.
– Keep them ready for easy access during cooking.

Method 2: Cooking the Curry

Sautéing the Onions and Spices

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the finely chopped onions and sauté until golden brown.
3. Add the minced garlic and grated ginger. Sauté for another 2 minutes.
4. Add the turmeric, cumin, coriander, and red chili powder. Cook for 1-2 minutes, stirring continuously to avoid burning.

Adding the Chicken and Fish

1. Add the chicken chunks to the pan.
2. Cook until they are lightly browned on all sides.
3. Add the tomato puree and slit green chilies. Cook until the oil starts to separate from the mixture.
4. Add the fish chunks gently, stirring to coat them with the sauce.

Simmering to Perfection

1. Pour in the coconut milk and add salt to taste.
2. Reduce the heat to low and let it simmer for 15-20 minutes.
3. Stir occasionally to prevent sticking and ensure even cooking.
4. Check if the chicken and fish are cooked through.

Final Touches

1. Sprinkle the garam masala over the curry.
2. Stir gently to mix.
3. Garnish with fresh cilantro before serving.


Can I Use Only Chicken or Only Fish?

Yes, you can use only chicken or only fish if you prefer. Adjust the cooking time accordingly.

What Type of Fish Works Best?

White fish like cod, tilapia, or haddock work best due to their firm texture and mild flavor.

How Spicy Is This Curry?

The spice level is moderate. Adjust the red chili powder and green chilies to suit your taste.

Can I Make This Curry in Advance?

Yes, this curry tastes even better the next day. Store it in an airtight container in the refrigerator.

What Can I Serve with This Curry?

Serve this curry with steamed rice, naan, or roti. A side of cucumber raita complements it well.

Nutritional Information

Nutrient Amount per Serving
Calories 350
Fat 20g
Carbohydrates 10g
Protein 30g

Useful Tips

Freshness of Ingredients

– Use fresh chicken and fish for the best flavor.
– Freshly ground spices enhance the taste.

Balancing Spices

– Adjust the spices to suit your taste.
– If it’s too spicy, add a bit more coconut milk to balance it out.

Cooking Time for Chicken and Fish

– Ensure the chicken is cooked through before adding the fish.
– Fish cooks faster and should be added towards the end.

Storing Leftovers

– Store leftovers in an airtight container.
– Reheat gently on the stove to avoid overcooking the fish.


Chicken and fish curry is a delightful dish that combines the best of both proteins in a rich, flavorful sauce. With a balance of spices and creamy coconut milk, it’s a meal that’s sure to impress. Easy to make and versatile, it’s perfect for any occasion. Enjoy it with your favorite sides and savor the deliciousness!

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