Easy Chicken Curry Recipe

Introduction

This easy chicken curry is a flavorful and comforting dish perfect for a weeknight dinner. Tender chicken pieces simmered in a fragrant blend of spices and creamy coconut milk create a rich and satisfying meal. It’s quick to make and pairs beautifully with boiled rice.

Ingredients

• 2 tbsp vegetable oil
• 3 chicken breasts (approx 500g/17.5 oz), chopped into bite-size chunks
• 1 large onion (or 2 small), peeled and finely chopped
• 2 cloves garlic, minced
• 2 tsp minced ginger
• 2 tbsp mild curry powder (use hotter if preferred)
• 1 tbsp ground coriander
• ½ tbsp ground cumin
• 1 tsp paprika
• ½ tsp ground cinnamon
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp tomato puree (paste for US)
• 400 g (14 oz) tin finely chopped tomatoes
• 240 ml (1 cup) chicken stock
• 400 ml (14 oz) tin full-fat coconut milk
• 1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry (optional)
• 60 g (2 cups) baby spinach
• Boiled rice, to serve
• Fresh coriander, to garnish
• Chilli flakes, to garnish

Instructions

1. Step 1: Heat the vegetable oil in a large frying pan over medium-high heat.
2. Step 2: Add the chicken pieces and cook for about 5 minutes, turning occasionally, until the chicken is sealed and lightly browned.
3. Step 3: Add the chopped onion to the pan with the chicken and cook for another 5 minutes, stirring often, until the onion softens.
4. Step 4: Stir in the garlic, minced ginger, curry powder, ground coriander, ground cumin, paprika, cinnamon, salt, and pepper. Cook for 1 more minute, stirring to release the spices’ aromas.
5. Step 5: Add the tomato puree, canned chopped tomatoes, chicken stock, and coconut milk to the pan.
6. Step 6: Bring the mixture to a gentle bubble, then reduce the heat to simmer. Cook gently for 10 minutes, stirring occasionally, until the chicken is cooked through and tender.
7. Step 7: If you prefer a thicker curry, stir in the cornflour slurry and cook for another minute. This step is optional.
8. Step 8: Add the baby spinach and stir until it wilts quickly. Then remove the pan from heat.
9. Step 9: Serve the curry hot with boiled rice and garnish with fresh coriander and chilli flakes as desired.

Tips & Variations

• For a spicier curry, increase the amount of curry powder or add fresh chopped chilli along with the spices.
• Swap chicken breasts for thighs for a juicier texture and deeper flavor.
• Add chopped potatoes or carrots with the onions to make the curry heartier.
• If coconut milk is not available, use cream or yogurt, but add it off the heat to prevent curdling.

Storage

Store any leftover chicken curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until steaming hot. The curry may thicken upon standing; add a splash of water or stock when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein instead of chicken?

Yes, this curry works well with turkey, lamb, or firm tofu for a vegetarian option. Adjust cooking times accordingly.

Is it necessary to add cornflour slurry?

No, the cornflour slurry is optional. It helps thicken the sauce if you prefer a richer consistency, but the curry is delicious without it.

Easy Chicken Curry Recipe

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★★★★★

4.6 from 86 reviews

• Author: Simon
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

A simple and flavorful Easy Chicken Curry recipe that combines tender chicken pieces cooked in a fragrant blend of spices, tomatoes, and creamy coconut milk. Perfect for a quick weeknight dinner served over boiled rice and garnished with fresh coriander and chilli flakes.

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Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 2 tbsp vegetable oil
• 3 chicken breasts (approx 500g/17.5 oz), chopped into bite-size chunks
• 1 large onion (or 2 small), peeled and finely chopped
• 2 cloves garlic, minced
• 2 tsp minced ginger
• 60 g (2 cups) baby spinach

Spices and Seasonings

• 2 tbsp mild curry powder (adjust spiciness to preference)
• 1 tbsp ground coriander
• ½ tbsp ground cumin
• 1 tsp paprika
• ½ tsp ground cinnamon
• ½ tsp salt
• ½ tsp black pepper

Liquids and Others

• 2 tbsp tomato puree (paste for US)
• 400 g (14 oz) tin finely chopped tomatoes
• 240 ml (1 cup) chicken stock
• 400 ml (14 oz) tin full-fat coconut milk
• 1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry (optional)
• boiled rice, to serve
• fresh coriander, to garnish
• chilli flakes, to garnish

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Instructions

1. Heat oil: Heat 2 tablespoons of vegetable oil in a large frying pan or skillet over medium-high heat to prepare for cooking the chicken.
2. Cook chicken: Add the chopped chicken breast pieces to the pan and cook for about 5 minutes, turning occasionally until the chicken is sealed and starting to brown.
3. Cook onions: Add the finely chopped onion to the pan with the chicken and cook for an additional 5 minutes, stirring often, until the onions soften and become translucent.
4. Add spices and aromatics: Stir in the minced garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt, and black pepper. Cook for another minute while stirring to release the flavors.
5. Add liquids and tomatoes: Add tomato puree, chopped tomatoes, chicken stock, and full-fat coconut milk to the pan. Stir well to combine all ingredients.
6. Simmer the curry: Bring the mixture to a gentle bubble, then reduce heat and simmer gently for 10 minutes, stirring occasionally until the chicken is fully cooked through.
7. Thicken curry (optional): If you prefer a thicker sauce, stir in the cornflour slurry (1 tbsp cornflour mixed with 2 tbsp cold water). Otherwise, you can skip this step.
8. Add spinach: Stir in the baby spinach leaves and cook briefly until they wilt, then turn off the heat.
9. Serve: Serve the curry hot with boiled rice, and garnish with fresh coriander leaves and a sprinkle of chilli flakes to taste.

Notes

• You can adjust the heat level by choosing a hotter curry powder or adding more chilli flakes as desired.
• The cornflour slurry is optional and can be omitted if you prefer a thinner curry sauce.
• Using coconut milk adds a rich creaminess to the curry; full-fat is recommended for best flavor.
• Serve with plain boiled rice or your favorite rice variety for a complete meal.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired

Keywords: chicken curry, easy curry recipe, stovetop chicken curry, coconut milk curry, quick Indian curry, curry spices