There’s nothing quite like a steaming bowl of chicken curry to bring warmth and comfort to the table. Whether you’re looking for a weeknight dinner that’s quick to whip up or a dish that impresses friends and family, this recipe strikes the perfect balance of bold spices, creamy sauce, and tender chicken. In this guide, you’ll discover why this chicken curry recipe is a keeper, the ingredients you’ll need, step-by-step cooking instructions, helpful tips, and even answers to common questions. By the end, you’ll have everything you need to master this flavorful classic at home.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick and straightforward – ready in under 40 minutes.
- Uses everyday pantry staples and fresh ingredients.
- Creamy, rich sauce with the right balance of spice and comfort.
- Perfect for family dinners, cozy nights, or entertaining guests.
- A crowd-pleaser that pairs beautifully with rice, naan, or flatbread.
What sets this chicken curry apart is the combination of a simple cooking method with restaurant-style flavors. The sautéed onion, garlic, and ginger create a deep flavor base, while coconut milk and chicken stock add creaminess without being heavy. The final touch of fresh cilantro brings brightness to every bite.
Ingredients Needed
Here’s a clear breakdown of what you’ll need to make this delicious chicken curry:
For the flavor base:
- 1 ½ tablespoons vegetable or canola oil
- 2 garlic cloves, finely minced
- 2 teaspoons freshly grated ginger
- ½ medium onion, finely chopped
For the protein and spices:
- 500 g / 1 lb chicken thighs, thinly sliced (juicy and tender option)
- 2 ½ tablespoons curry powder (choose mild, medium, or hot depending on your spice preference)
For the creamy sauce:
- 270 ml (1 ¼ cups) full-fat coconut milk
- 1 ½ cups (375 ml) low-sodium chicken stock
- ½ teaspoon salt (adjust to taste)
For finishing touches:
- ¾ cup frozen peas (adds sweetness and texture)
- ¼ cup fresh coriander (cilantro), roughly chopped, for garnish
How to Make Chicken Curry
Follow these easy steps to create the perfect chicken curry at home:
1. Build the flavor base.
Heat the oil in a large skillet over medium-high heat. Add garlic, ginger, and onion. Cook for about 3 minutes, stirring often, until the onion turns soft and translucent. This step is crucial—it creates the foundation of the dish’s flavor.
2. Cook the chicken.
Add the sliced chicken thighs to the pan. Sauté until the meat changes from pink to white. Don’t fully cook it yet—this stage just seals in the juices.
3. Toast the spices.
Sprinkle in the curry powder and stir well. Let it cook for about 2 minutes. Toasting the spices directly in the pan releases their natural oils and makes the curry more aromatic.
4. Simmer the sauce.
Pour in the coconut milk and chicken stock. Stir until well combined, then reduce the heat to medium. Allow the mixture to simmer gently for around 10 minutes, stirring occasionally, until the sauce thickens enough to lightly coat the back of a spoon.
5. Add the final touches.
Stir in the peas and salt. Cook for an additional 2 minutes, just until the peas are heated through. Taste and adjust seasoning if needed.
6. Garnish and serve.
Turn off the heat and scatter chopped cilantro over the top before serving.
Serving and Storage Tips
- Serving suggestions: Serve hot over steamed basmati rice, with naan bread on the side for dipping into the creamy sauce. It also pairs wonderfully with quinoa or cauliflower rice for a lighter option.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently on the stove over low heat or in the microwave, adding a splash of stock or water if the sauce thickens too much.
- Freezing: Chicken curry freezes well. Cool completely before transferring to freezer-safe containers. Freeze for up to 2 months.
Helpful Notes
- Swap chicken thighs with chicken breast if you prefer a leaner cut.
- For extra heat, add chopped fresh chili or a pinch of cayenne with the curry powder.
- If you want a thicker sauce, simmer uncovered for a few extra minutes.
- Don’t skip sautéing the onions until translucent—it’s key to building depth of flavor.
- To make it dairy-free and gluten-free, ensure your curry powder is free of wheat-based fillers.
Easy Chicken Curry
Ingredients
Method
- Heat oil in a large skillet over medium-high heat. Add garlic, ginger, and onion. Cook 3 minutes until onion is soft and translucent.
- Add sliced chicken thighs. Cook until no longer pink on the outside.
- Sprinkle in curry powder and stir. Cook 2 minutes to toast spices.
- Pour in coconut milk and chicken stock. Stir, reduce heat, and simmer 10 minutes until sauce thickens.
- Stir in peas and salt. Cook 2 more minutes.
- Turn off heat, garnish with cilantro, and serve hot with rice or naan.
Notes
Conclusion
This chicken curry recipe is everything you want in a comforting, home-cooked meal—rich, flavorful, and satisfying while still being simple enough for a weeknight dinner. With its creamy sauce, tender chicken, and balanced spices, it’s bound to become a regular in your kitchen.
If you’ve tried this recipe, let us know how it turned out by leaving a comment and star rating below. Did you add your own twist? Maybe a splash of lime juice or extra veggies? We’d love to hear your version. Don’t forget to share this recipe on Pinterest or Facebook so more people can enjoy it too!
Frequently Asked Questions (FAQ)
Can I use chicken breast instead of thighs?
Yes, chicken breast works too. Just be careful not to overcook it, as it can dry out more quickly than thighs.
How do I make this curry gluten-free?
Most ingredients are naturally gluten-free, but check your curry powder label to ensure no wheat-based fillers are added.
Why did my sauce curdle or split?
This usually happens if the heat is too high. Keep the curry at a gentle simmer once you add the coconut milk.
Is this recipe freezer-friendly?
Absolutely. Cool the curry completely, store in freezer-safe containers, and freeze for up to 2 months. Defrost in the fridge before reheating.
How thick should the curry sauce be?
The sauce should be creamy and coat the back of a spoon. If it feels too thin, simmer uncovered for a few more minutes to reduce.