This easy chicken curry recipe changed everything for me in the kitchen. I’ll never forget the first time I tried to make chicken curry from scratch. Picture this: me, standing in my tiny Portland kitchen at 8 PM on a Tuesday, staring at a pot of what I can only describe as… well, let’s just say it wasn’t curry. It was more like spicy chicken soup that forgot what it wanted to be. But here’s the thing—that disaster taught me everything I needed to know about making a really good chicken curry.
And honestly? Once you nail the basics, this dish becomes your secret weapon for those nights when you want something that tastes like you’ve been cooking all day, but really you’ve been Netflix binge-watching and only started dinner 30 minutes ago. Trust me on this one.
Why This Chicken Curry Recipe Works
Look, I’ve tested this easy chicken curry recipe more times than I care to admit (remember, I’m the person who killed three sourdough starters during lockdown). What makes this version special is that it doesn’t require a million ingredients or some fancy spice blend you’ll use once and then it’ll sit in your pantry for three years. We’re talking real, accessible ingredients that you probably already have—or can easily grab at any grocery store.
The secret? It’s all about layering flavors. We’re building depth with aromatics first, then letting those spices bloom in a little oil before the liquids go in. This isn’t just dumping everything in a pot and hoping for the best. Though honestly, I’ve done that too, and it still turned out pretty decent.
What You’ll Need
For the Curry:
- 1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
- 2 tablespoons coconut oil or vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced (yes, four—life’s too short for bland food)
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (adjust to your heat preference)
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon salt
- Fresh cilantro for garnish
- Juice of half a lime
To Serve:
- Steamed rice or naan bread
- Extra lime wedges
How to Make Easy Chicken Curry
This easy chicken curry recipe comes together in just six simple steps. Let me walk you through it!
Step 1: Get Your Aromatics Going
Heat the oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until it’s soft and starting to turn golden. This is where your kitchen starts smelling absolutely incredible, by the way. Toss in the garlic and ginger, cooking for another minute until fragrant.
Step 2: Bloom Those Spices
Here’s where the magic happens. Add your curry powder, cumin, turmeric, and cayenne to the pan. Stir everything together and let it cook for about 30 seconds to a minute. You’ll know it’s ready when you can really smell those spices waking up. I learned this trick the hard way—adding spices directly to liquids just doesn’t give you the same depth of flavor.
Step 3: Brown the Chicken
Push your aromatics to the side and add the chicken pieces. Let them brown for about 3-4 minutes, stirring occasionally. They don’t need to be cooked through yet—we’re just getting some color on them.
Step 4: Build the Sauce
Stir in the tomato paste, then pour in the coconut milk and chicken broth. Add the salt and give everything a good stir, scraping up any browned bits from the bottom of the pan (that’s where all the flavor lives). Bring it to a simmer, then reduce the heat to low.
Step 5: Let It Simmer
Let your curry simmer uncovered for about 15-20 minutes, stirring occasionally. The sauce will thicken up and the chicken will finish cooking through. If it gets too thick for your liking, just add a splash more broth.
Step 6: Finish and Serve
Remove from heat and stir in that lime juice. Taste and adjust the seasoning—sometimes I add an extra pinch of salt or a squeeze more lime. Garnish with fresh cilantro (which I keep like flowers in water on my counter) and serve over rice or with warm naan bread.
My Favorite Substitutions & Tips
Chicken Options: I always use thighs because they stay juicier and more flavorful, but breast meat works too. Just watch it carefully so it doesn’t dry out. If you’re looking for other ways to use chicken breast, my baked chicken breast recipe is another weeknight winner.
Dairy-Free by Nature: This recipe is naturally dairy-free thanks to the coconut milk, which also adds this amazing creamy richness. If you’re not into coconut, you can use heavy cream instead, though the flavor profile shifts a bit.
Vegetable Add-Ins: Sometimes I throw in a handful of spinach at the end, or add diced bell peppers and peas halfway through. Cauliflower florets are another great addition—just toss them in when you add the liquids.
Spice Level: My partner Jamie likes things on the milder side, so I often make this with just a pinch of cayenne and put hot sauce on the table for those of us (me) who want extra heat.
Make It Ahead: This is one of those dishes that actually tastes better the next day. The flavors have time to meld together overnight in the fridge. It also freezes beautifully for up to three months. Speaking of make-ahead meals, if you’re meal prepping for the week, check out my collection of 30-minute meals—they’re lifesavers for busy schedules.
Why This Beats Takeout Every Time
Don’t get me wrong—I love a good takeout curry. But there’s something about making it at home that just hits different. You control the ingredients, the spice level, and honestly? It’s way more cost-effective. Plus, your kitchen will smell amazing for hours. (Cilantro, my cat, always tries to investigate when I’m making this.)
If you love quick, flavorful dinners like this, you might also want to check out my dump-and-go slow cooker recipes. They’re perfect for those days when even 30 minutes feels like too much effort—and I totally get that. Or if you’re craving more chicken inspiration, my garlic parmesan chicken pasta is another family favorite.
Serving Suggestions
I usually serve this over jasmine rice with a side of cucumber raita (yogurt mixed with grated cucumber, mint, and a pinch of salt). It’s cooling and balances out the spices perfectly. Sometimes I’ll make a quick side salad or just steam some broccoli to round out the meal. If you’re in the mood for more global flavors, my Thai coconut curry soup is another crowd-pleaser that’s just as comforting.
And here’s a pro tip I learned from my Abuela Rosa: always have extra lime wedges on the table. That little squeeze of citrus at the end really brightens everything up.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce. The microwave works too, but I find the stovetop gives you better texture.
To freeze, let it cool completely, then transfer to freezer-safe containers. Thaw overnight in the fridge before reheating.
Honestly, I’ve messed up plenty of curries in my time, but this easy chicken curry recipe? This one’s foolproof. It’s become my go-to for busy weeknights, and I’ve even served it to friends who’ve asked for the recipe multiple times. (Which is how you know it’s good, right?)
Give it a try and let me know how it turns out! And don’t worry if it looks messy—mine always does. That’s just part of the charm.
Easy Chicken Curry Recipe
Ingredients
Method
- Sauté the aromatics: Heat the oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until soft and starting to turn golden. Add the garlic and ginger, cooking for another minute until fragrant.
- Bloom the spices: Add curry powder, cumin, turmeric, and cayenne to the pan. Stir everything together and let it cook for 30 seconds to 1 minute until the spices become very fragrant.
- Brown the chicken: Push the aromatics to the side and add the chicken pieces. Let them brown for 3-4 minutes, stirring occasionally. They don’t need to be cooked through yet.
- Build the sauce: Stir in the tomato paste, then pour in the coconut milk and chicken broth. Add the salt and give everything a good stir, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then reduce heat to low.
- Simmer: Let the curry simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through. If it gets too thick, add a splash more broth.
- Finish and serve: Remove from heat and stir in the lime juice. Taste and adjust seasoning as needed. Garnish with fresh cilantro and serve over rice or with warm naan bread.
Notes
- Calories: 385 kcal
- Protein: 32g
- Carbohydrates: 12g
- Fat: 24g
- Saturated Fat: 16g
- Fiber: 3g
- Sugar: 4g
- Sodium: 780mg