Simple shouldn’t mean bland – and this Chicken Curry recipe knocks it out of the park! A mild, creamy coconut curry sauce made with just 5 ingredients (from scratch!), it tastes so good for something so quick, you will be amazed.
If you want to go all out, serve this with Soft No-Yeast Flatbreads to slop up the sauce (it’s basically naan, but much easier to make!)
Chicken Curry
Curries are notorious for lengthy ingredient lists to achieve the richly spiced sauces and punchy flavours. And while we’d all love to be able to whip up a from-scratch Tikka Masala and Butter Chicken whenever the craving hits us, it’s simply not viable.
So today, I’m sharing the best SIMPLE chicken curry that I know. This recipe is a Western style curry – it’s not a traditional Indian curry, Thai curry, nor any other cuisine. And here’s why you’re going to love it as much as I do:
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(Very) short list of ingredients
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Curry powder is the only spice you need
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Creamy curry sauce with mild coconut flavour
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30 minute recipe – from scratch!
This chicken curry is the perfect way to get your curry fix without being in the kitchen all day!
What you need for Everyday Chicken Curry
Here’s what goes in this Everyday Chicken Curry.
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Curry powder – the only spice you need! Any brand is fine here.
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Garlic, ginger and onion – fresh aromatics add a flavour boost that makes all the difference with quick curries! It’s the same when making quick Thai Green Curry or Red Curry using store bought paste.
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Chicken broth/stock AND coconut milk – for creaminess and flavour. We’re just using 1 cup of coconut milk here – this isn’t intended to be an overly rich, heavy coconut sauce.
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Chicken – thighs are best because this curry needs to be simmered for 12 minutes for the flavours to develop. But yes, it can be made with breast – but the steps need tweaking otherwise you’ll complain that the chicken is dry!!
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Peas – optional! Try other diced veg!
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Coriander/cilantro – lovely freshness and flavour boost. Coriander haters – use chives or green onions instead.
Don’t let the short list of ingredients fool you. The curry sauce tastes SO GOOD!
Curry Powders
These are the curry powders I currently have in my pantry – but I’ve used plenty of other brands in the past. Curry powder is used in all sorts of recipes, not just Indian curries, including:
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Satay Chicken Curry – basically it’s chicken satay skewers in curry form, with loads of peanut sauce!
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Chickpea Potato Curry – very popular with readers!
How to make it
There’s nothing groundbreaking about how this chicken curry is made. The one key step is to fry off the curry powder. This brightens up the flavour of the spices + creates more golden bits on the base of the pan, and both of these things add more flavour into the curry sauce!
So don’t skip this step. 🙂
Make it your own!
This recipe is all about the curry sauce, so it’s really versatile in terms of what you can put in it, as well as extra add ins. Here are some options:
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Other proteins or vegetarian – make this with beef, lamb, pork, turkey, shrimp/prawns, fish or vegetarian. See directions in the recipe notes;
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Make it SPICY! This is not a spicy curry. So to add heat, either use HOT curry powder, or add cayenne pepper or ground chilli powder;
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Make it richer – use coconut cream instead of milk. Or use more coconut milk and simmer to reduce for longer; and
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Add tomato paste to thicken the sauce a touch and make the sauce a darker colour. Use about 1.5 tbsp.
Try this curry with a side of Green Bean Salad, my friend JP’s famous Iceberg Lettuce salad, or this no-mayo Cabbage Salad.
Serve it over rice, or even mashed potato or noodles. Basically anything that can be doused with that coconut curry sauce! ~ Nagi x
More cosy Chicken recipes
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Slow Cooked Chicken Stew and a faster Chicken Stew (Casserole) – on the table in under an hour!
The Curry collection
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Thai Red Curry or Green Curry – quick 30 minutes, or from scratch
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Massaman Curry and Beef Rendang – two of the most iconic curries in the world
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Biryani – the BEST chicken and rice in the world
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Dal – Indian lentil curry
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Goan Fish Curry – an authentic, spicy fish curry with coconut from the south of India
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Indian Coconut Curry sauce – A stronger, more heavily spiced coconut curry sauce than this recipe
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View all Curry recipes
Watch how to make it
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Easy Chicken Curry
Ingredients
- 1.5 tbsp oil (vegetable, canola)
- 2 garlic cloves , minced
- 2 tsp ginger , grated
- 1/2 onion , finely chopped
- 500g / 1lb chicken thighs, sliced (Note 1)
- 2.5 tbsp curry powder (Note 2)
- 270 ml / 1.25 cups coconut milk , full fat (9 oz) (Note 3)
- 1.5 cups (375 ml) chicken stock low sodium
- 1/2 tsp salt
- 3/4 cup frozen peas
- 1/4 cup coriander / cilantro leaves , chopped
Instructions
- Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.
- Add chicken and cook until it it changes from pink to white.
- Add curry powder and cook for 2 minutes.
- Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.
- Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.
- Serve over rice, noodles or mashed potato!
Recipe Notes:
- Chicken breast - sprinkle with 2 tsp extra curry powder plus pinch of salt and pepper. Sear first in a bit of oil then remove (no need to cook through). Follow recipe - fry off curry with just the onion. Add breast back in towards end of sauce simmering, just to finish cooking.
- Shrimp/prawns or fish pieces - as above with breast.
- Other proteins (beef, turkey, lamb, pork) - use a quick cooking cut that's tender and juicy, slice or dice. Follow chicken breast steps.
- Vegetables - add into sauce based on cooking time.
Nutrition Information:
Life of Dozer
I forgot to share this when I published Gozleme! (Turkish stuffed flatbreads) I took them down to Jeff, a local who lives down at the dog park and he gave them a big thumbs up.
And there’s Dozer. Being shameless!!!
Bree says
Simple and delicious. Cooked this for my parents – added cubed potato, sliced carrots and red and yellow capsicum just to use up what was in the fridge. They absolutely loved it! I’m not usually a fan of things with curry powder (prefer a proper Thai or Indian curry) but I actually really loved this. Thanks again Nagi!
Nagi says
I’m so happy you gave it a go Bree!
James Hayes says
The only time I have ever been tricked by Nagi! I added a Tbs of cayenne pepper to this for a touch of heat. A Tbs is too much lol. Also I found a really good veg to add was Okra/ladies fingers. So add that and not as much Cayenne lol
Nagi says
Oh no James! A blob of greek yogurt on top would have cooled that down for you! – N x
Judy says
Hi Nagi, just checking before I make this delicious looking curry – 2.5 tablespoons of curry powder sounds like a lot.From all the great reviews no one mentioned it being too spicy.
Nagi says
Hi Judy! It’s not too spicy if you use mild. You do need a lot to get good curry flavour into the sauce, otherwise it’s rather bland I find! N x
Cassie says
Hi, I am a food nutritionist /cook at a preschool. I quadrupled and followed exact recipe….I only added green peppers and potatoes….everyone loved your recipe. I definitely will be following you!!!
Molly says
One of my favorites. Making it just for me tonight! Love all your recipes, thank you.
Sarah says
Great recipe! So easy and very tasty. Thank you!
Nagi says
You’re so welcome Sarah ❤️
Kathy says
Cooked this for dinner tonight and it was amazing! Thank you for your easy and tasty recipes.
Nagi says
You’re so welcome Kathy!
Lidija says
This is our kids favorite! Thank you so much Nagi!
P.S. your green curry for adults 😁 and delicious as well
Nagi says
Sounds great Lidija!
Alexis H says
Very delicious! I added the little bit of tomato paste and cornstarch because my sauce didn’t want to thicken up. It was a hit with most of the kids too, my 2 year old just loved the sauce! My husband says I should do YouTube videos of me making your recipes and trying them for our large family, because I make so many of your recipes! Haha jk! I am working my way through trying them. I just made your hummus recipe today too for the kids for lunch tomorrow with veggies and crackers!
Nagi says
I’m so glad they are a hit with your family Alexis!!
Anita says
Amazing simple recipe! I used hot curry powder and added a couple of sliced carrots – so tasty! Thank you Nagi once again 🙂
Nagi says
Sounds great Anita!
Fiona says
Simple and easy to cook. Everyone enjoyed.
Nagi says
Wonderful Fiona!!
Karen says
As a typical “cook from scratch” Indian cook, I couldn’t believe how easy and yummy this chicken curry turned out to be. I’ll be making this my ‘go to’ curry in future.
Nagi says
WOOT! That’s greta Karen – N x
Crystal says
Whoa!!!
6 year old: “mom, this is the best dinner!”
2 year old: “mom, I’m so happy!”
I keep trying to save some for leftovers, but I don’t know if I can resist. If you’re vegetarian, I made a separate version with tofu and vegetable stock…husband was SO happy. Thank you for making me excited to cook again, Nagi.
Nagi says
Woah that’s so great that it was a hit Crystal!
Lorraine Gibbes says
Oops! Auto correct strikes again. My second last sentence should have read: before the coconut milk is ADDED please – not SAVED. Sorry
Lorraine Gibbes says
Hi Nagi, I haven’t made this curry yet, but I’m really looking forward to doing so because I used to love the simple curries my Mum made. These days I can’t eat a hot or overly spicy curry, so this recipe sounds perfect thank you. Just one question though. I’m only cooking for one, so like to make one serve to eat now, one for later in the week, and two to freeze. I’m just wondering how I can fiddle with the recipe given that milk and cream tend to separate in the freezer. Is there any way of maybe putting two serves in the freezer before the coconut milk I saved please? I’d hate to miss out on making such a great dish! Many thanks Nagi.
John says
Hi Nagi cooked this tonight best curry chicken I have had so far added 2 tbls tomato paste. Thanks John
miranda says
Nagi, I seem to be working my way through your recipes! This one is a firm favourite and such a great way to use up my extra vegetables.
Nagi says
Perfect!!
Sonia says
THAT WAS AMAZING!!!!
Nagi says
That’s great Sonia!!
Sahan says
Hi, so this recipe is really good.
If I do not have chicken stock, would you recommend replacing it with water( if so, how much water)?
Nagi says
Hi Sahan, do you have stock cubes available? If so – you can just reconstitute it and use as the stock – N x
Sahan says
Hi Nagi,
Do I have to add water too?
Christinaa says
I am trying to figure out what the serving size is 1 cup of 1 breast whatever the case may be! Thanks!
Subina Rothenberg says
Oh my! Even though i thought i screwed, it’s do delicious!! And yes, this is everyday curry ‘cuz so simple and quick.
Nagi says
I’m so happy you loved it Subina!