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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
Add spinach: Stir in the baby spinach leaves and cook briefly until they wilt, then turn off the heat.
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