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This Chicken Curry hits the spot with tender chicken simmered in a rich, creamy sauce. It’s quick, easy, and perfect for those nights when you want something comforting without the fuss.
This Chicken Curry is the ultimate weeknight hero—packed with flavor, easy to make, and ready in just 45 minutes. Juicy chicken pieces simmer in a rich, creamy sauce infused with warming spices, making every bite a comforting, delicious experience. Plus, it all comes together in one skillet, so you can spend less time cleaning up and more time enjoying a cozy, satisfying meal.
Before You Start
- Chop Everything First: Have your onion, garlic, ginger, and chicken prepped and ready to go before you start cooking. This helps keep things moving smoothly, especially since the recipe comes together quickly.
- Toast the Spices: When you add the curry powder, cumin, coriander, and turmeric, let them cook for a minute or two before adding the liquids. This step toasts the spices, enhancing their flavor and giving the curry a deeper, richer taste.
- Adjust the Heat: The cayenne pepper adds a bit of heat, but you can easily adjust the spice level to your liking. If you’re not a fan of spicy food, feel free to leave it out or reduce the amount.
- Use Full-Fat Coconut Milk: For the best, creamiest sauce, go with full-fat coconut milk. It gives the curry a rich texture and flavor that light versions just can’t match.
- Simmer for Flavor: Once everything is in the skillet, let the curry simmer on low heat. This allows the flavors to meld together and the sauce to thicken to the perfect consistency.
Ingredients You’ll Need
- Onion: Adds sweetness and depth to the sauce. If you don’t have onion, shallots are a good substitute.
- Garlic: Infuses the curry with bold, aromatic flavor. Add an extra clove if you love garlic.
- Ginger: Provides a warm, slightly spicy kick that complements the curry spices. Fresh ginger is ideal, but ground ginger can work if needed.
- Chicken Breasts: I chose chicken breasts, but chicken thighs would also be great, especially if you are looking for a juicier chicken.
- Spices (Curry Powder, Ground Cumin, Ground Coriander, Turmeric, Cayenne Pepper): These spices are the heart of the curry, bringing warmth, earthiness, and a touch of heat. You can adjust the cayenne for more or less spice, or skip it entirely if you want a milder curry.
- Diced Tomatoes: Adds richness and a bit of acidity. Fresh chopped tomatoes can be used if that’s what you have.
- Coconut Milk: Creates a creamy, rich sauce that balances the spices. Full-fat coconut milk gives the best texture, but light works too if you want a lighter dish.
- Chicken Broth: Adds extra flavor and helps achieve the perfect sauce consistency. You can use vegetable broth or water as a substitute.
- Tomato Paste: Thickens the sauce and concentrates the tomato flavor. Optional but adds depth.
Heat the vegetable oil (2 tablespoons) in a large skillet or pot over medium heat. Add the finely chopped onion (1 large), and sauté until softened and golden brown, about 5-7 minutes. Add the minced garlic and ginger (3 cloves garlic, 1 tablespoon ginger), and sauté for another 1-2 minutes until fragrant. Keep an eye on the garlic so it doesn’t burn—it can turn bitter if overcooked.
Add the bite-sized chicken pieces (1 pound chicken breasts) to the skillet. Cook until the chicken is browned on all sides, about 5-7 minutes.
Stir in the curry powder (2 tablespoons), ground cumin (1 teaspoon), ground coriander (1 teaspoon), turmeric (½ teaspoon), and cayenne pepper (¼ teaspoon, optional). Cook for 1-2 minutes to toast the spices and coat the chicken evenly.
Tip: Keep stirring to avoid burning the spices and to evenly distribute them over the chicken.
Add the diced tomatoes (14 ounces), coconut milk (14 ounces), chicken broth (½ cup), and tomato paste (1 tablespoon) to the skillet. Stir to combine everything. Scrape the bottom of the pan while stirring to pick up any caramelized bits.
Reduce the heat to low and let the curry simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened. Season with salt and pepper if needed. Garnish with fresh cilantro (2 tablespoons, chopped) before serving.
How To Serve
I love serving this Chicken Curry with something that can soak up all that rich, creamy sauce. If you want to round out the meal, here are some great options:
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will give you a richer, more tender curry. Just make sure to cut them into bite-sized pieces like you would with the breasts.
How do I store leftovers?
Store any leftover Chicken Curry in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce thickens too much.
Can I freeze this Chicken Curry?
Yes, you can freeze it! Let the curry cool completely, then transfer it to a freezer-safe container. It will keep well in the freezer for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and reheat on the stovetop.
What can I use instead of coconut milk?
If you’re not a fan of coconut milk or don’t have any on hand, you can substitute with heavy cream or even Greek yogurt for a different texture and flavor. Just be sure to add it at the end and heat gently to avoid curdling.
More Delicious Curries
- Thai Coconut Shrimp Curry
- Instant Pot Coconut Curry Chicken
- Chicken Tikka Masala
- Chinese Chicken Curry
- Chicken Vindaloo
Chicken Curry
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 1 pound chicken breasts boneless skinless, cut into bite-sized pieces
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper optional
- 14 ounces diced tomatoes 1 can
- 14 ounces coconut milk 1 can
- ½ cup chicken broth low sodium or no sodium added
- 1 tablespoon tomato paste
- salt and pepper to taste
- 2 tablespoons fresh cilantro chopped (for garnish)
Instructions
- Heat the vegetable oil in a large skillet or pot over medium heat.
- Add the finely chopped onion to the skillet and sauté until softened and golden brown, about 5-7 minutes. Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
- Add the bite-sized chicken pieces to the skillet. Cook until the chicken is browned on all sides, about 5-7 minutes.
- Stir in the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices and coat the chicken evenly.
- Add the diced tomatoes, coconut milk, chicken broth, and tomato paste to the skillet. Stir to combine.
- Bring the mixture to a simmer. Reduce the heat to low and let it cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened. Season with salt and pepper to taste.
- Garnish the chicken curry with fresh cilantro and serve hot over cooked rice.
Tips & Notes:
- Adjust the cayenne pepper to control the heat level—add more for a spicier curry, or skip it for a milder version.
- Use full-fat coconut milk for a creamier sauce, but light coconut milk works if you prefer a lighter dish.
- Stir the spices for a minute before adding liquids to enhance their flavor.
- Chicken thighs can be substituted for a richer, more tender curry.
- Leftovers taste even better the next day—perfect for meal prep!
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