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:
(Very) short list of ingredients
Curry powder is the only spice you need
Creamy curry sauce with mild coconut flavour
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.
Curry powder – the only spice you need! Any brand is fine here.
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.
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.
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!!
Peas – optional! Try other diced veg!
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:
Satay Chicken Curry – basically it’s chicken satay skewers in curry form, with loads of peanut sauce!
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:
Other proteins or vegetarian – make this with beef, lamb, pork, turkey, shrimp/prawns, fish or vegetarian. See directions in the recipe notes;
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;
Make it richer – use coconut cream instead of milk. Or use more coconut milk and simmer to reduce for longer; and
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
Slow Cooked Chicken Stew and a faster Chicken Stew (Casserole) – on the table in under an hour!
The Curry collection
Thai Red Curry or Green Curry – quick 30 minutes, or from scratch
Massaman Curry and Beef Rendang – two of the most iconic curries in the world
Biryani – the BEST chicken and rice in the world
Dal – Indian lentil curry
Goan Fish Curry – an authentic, spicy fish curry with coconut from the south of India
Indian Coconut Curry sauce – A stronger, more heavily spiced coconut curry sauce than this recipe
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!!!
Fabo! Added sliced green capsicum to the curry and toasted coconut flakes to the jasmine rice for serving. Rippa
Great basic recipe with a lot of flavor! Will definitely make it again but next go around with a few more veggies in it.
Fab. Made this a number of times. Added star anise which took it to a new level. Love your recipes! Thank you.
Well, now that I’ve made this recipe about dozen times, I think I can contribute a comment.
First, the very fact that I’ve used this recipe that many times should be a clue as to how well it worked, and what it delivered.
I am aware there are many ways to make curry, but this recipe works for me during the week, when I want to make a delicious dinner without having to toast spices before grinding them… I think you get the point here.
Another great thing about this recipe is that it opens up a world of possibilities. Alongside green peas, I’ve used chickpeas, beans (both kidney and cannelloni), chopped up capsicums (bell peppers), and added at various occasions both baby spinach and bok choy.
I’ve also used cream on occasions when I had no coconut milk in my pantry.
Vegetable stock will work in absence of chicken stock.
So, let me encourage those reading this, cook and be bold. The recipe may have a short ingredient list, but the flavour will not disappoint.
Greetings to all from New Zealand!
Delicious!
Thanks so much Dan! N x
I was amazed that from such simple ingredients the flavors were so intense and DELICIOUS! I cooked exactly as stated and has now been added to our favorites. Thanks for such a simple, yet beautiful recipe.
Great delicious easy recipe, whole family love it, many thanks!
So easy and so yummy: as we love Hotter food I used Hot Curry powder and hubby loved it
That’s awesome Diane!! N x
This chicken curry is the best! Soo easy and lots of flavour. No leftovers. Thanks Nagi 😘😘
Just like the description says, this is a very nice basic curry recipe without tons of ingredients of traditional curries. It was easy to make and my picky child loved the flavor. I don’t use salt in recipes for health reasons, so I might try a little garam masala added in next time.
So little but so much flavour.
30 minutes and you have a dish fit for your picky family.
Nagi…….you have made cooking a joy again.
That’s so great to hear Heather!! N x
😋
Took out thighs instead of chicken breasts and didn’t have the main ingredient for what I was planning to make. What to do? Who’s got 1000 ideas for chicken thighs? My Nagi of course! Just had a delicious chicken curry, thanks Nagi, I can always count on you ❤️
I love hearing this Donna 🥰 N x
Loved the flavours of this curry. Fantastic and quick yummy dinner to have midweek. I made a double batch……1 half chicken and the other half tofu. Family all enjoyed it. Thank you
Nagi can I make this recipe in the slow cooker?
I think you could perfectly do it!
Wow indeed!
A lovely curry. This is now on our recipe rotation.
Getting bored with what we are used to eating. Always good to try new things – I am sure glad I did! Thank you.
Another winner…thankyou. I used the hot curry powder and added broccoli.
Sounds great Kathy!! N x
My family loved this chicken curry, it was quick & easy to make! Definitely adding to our meal plans!
After the success of the Butter Chicken decided to have a go at this . Again super results. Thanks Nagi the recipes a easy to follow and ingredient measurements spot on x
Delicious dish perfect for family feed
We just made this tonight with a few tweaks. We didn’t use the coconut milk as I don’t like any creamy flavour and added extra ginger and spices but this was the best chicken curry I’ve had in ages!! Thank you!
I would love to know if you added extra liquid in place of the coconut cream? I’m going to cook this tomorrow but due to dietary requirements can’t use coconut cream (or tomatoes). Thanks so much ❤️